Papilas y moléculas
Author: François Chartier
Publisher: Planeta Gastro
François Chartier presenta la nueva ciencia aromática para descubrir el mundo de los sabores ocultos de los alimentos y el vino y la armonía entre ambos, a través del análisis profundo de las moléculas de los alimentos, las grandes responsables de la relación entre ellos, en este libro considerado de culto entre los expertos y que por fin llega a las librerías españolas.
Taste Buds and Molecules
Author: Francois Chartier
Publisher: Houghton Mifflin Harcourt
"If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."—Globe and Mail This award-winning book, now available for the first time in English in the U.S., presents a cutting-edge approach to food and wine pairing. Sommelier Francois Chartier has spent the better part of two decades collaborating with top scientists and chefs to map out the aromatic molecules that give foods and wines their flavor. Armed with the results of his extensive research, Chartier has been able to identify why certain foods and wines work well together at a molecular level. In this book, he has gathered his findings into a simple set of principles that explain how to create ideal harmonies in food and wine pairings. This new approach to the art and science of food and wine pairing will be an invaluable resource for sommeliers, chefs, and wine enthusiasts, as well as a fascinating read for anyone who is interested in the principles of modernist or "molecular" cuisine. The Canadian edition of Taste Buds and Molecules was a 2011 IACP Award nominee, and the original French-language edition, Papilles et Molecules, was named the Best Cookbook in the World in the category of Innovation at the 2010 Paris World Cookbook Awards, and also won the 2010 Gourmand Award for Canada for Best Design. The book includes a foreword by Juli Soler and Ferran Adria of El Bulli, who worked closely with Chartier in planning the menus at their renowned restaurant.
Food and Wine Pairing
Author: Robert J. Harrington
Publisher: John Wiley & Sons
"Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures. This approach uses sensory analysis to help the practitioner identify key elements that affect pairings, rather than simply following the usual laundry list of wine-to-food matches. The text takes a culinary perspective first, making it a unique resource for culinary students and professionals."--Publisher's website.
Giving readers the confidence to discover, buy, and drink wines that they'll enjoy, Wine: A Tasting Course helps you explore and develop your palate in your own time and at your own pace. Offering a visual tour of wine styles, explaining the big-picture concepts, and encouraging readers to recognize the connections between wines, author Marnie Old, a renowned American sommelier, challenges all the stuffy orthodoxies about wine, and teaches that best way to learn is through tasting. Providing a fresh take on the world of wine, showing you what you need to know, and debunking wine-snob myths, Wine: A Tasting Course is the ultimate visual wine course for wine lovers seeking no-nonsense, practical information.
Author: André Dominé
Wine is now one of the most popular drinks in the world. Many wine drinkers wish they knew more about it without having to understand every detail or go on a wine course. In The 24-Hour Wine Expert, Jancis Robinson shares her expertise with authority, wit and approachability. From the difference between red and white, to the shape of bottles and their labels, descriptions of taste, colour and smell, to pairing wine with food and the price-quality correlation, Robinson helps us make the most of this mysteriously delicious drink.
Author: Gordon M. Shepherd
Publisher: Columbia University Press
In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.
Discover new favorites by tracing wine back to its roots Still drinking Cabernet after that one bottle you liked five years ago? It can be overwhelming if not intimidating to branch out from your go-to grape, but everyone wants their next wine to be new and exciting. How to choose the right one? Award-winning wine critic Alice Feiring presents an all-new way to look at the world of wine. While grape variety is important, a lot can be learned about wine by looking at the source: the ground in which it grows. A surprising amount of information about a wine’s flavor and composition can be gleaned from a region’s soil, and this guide makes it simple to find the wines you’ll love. Featuring a foreword by Master Sommelier Pascaline Lepeltier, who contributed her vast knowledge throughout the book, The Dirty Guide to Wine organizes wines not by grape, not by region, not by New or Old World, but by soil. If you enjoy a Chardonnay from Burgundy, you might find the same winning qualities in a deep, red Rioja. Feiring also provides a clarifying account of the traditions and techniques of wine-tasting, demystifying the practice and introducing a whole new way to enjoy wine to sommeliers and novice drinkers alike.
La cocina aromática
Author: François Chartier
Publisher: Planeta Gastro
¿Sabías que los espárragos verdes a la parrilla quedan de maravilla con chocolate negro? ¿Por qué el jamón cocido funciona tan bien con el clavo y la piña? ¿O por qué son tan buenos los mejillones con patatas fritas? En La cocina aromática, François Chartier nos da las claves para acertar con los maridajes aromáticos en casa. Extraordinariamente fácil de consultar, el libro presenta 295 alimentos, vinos, cervezas, tés y licores en forma de prácticas fichas para crear tus propias combinaciones en la cocina, con éxito asegurado. Descubriremos así alimentos y bebidas de la misma familia aromática e ideas novedosas para preparar recetas que estimularán tu creatividad culinaria, y conseguir así platos extraordinarios.
Delicious Data A compendium of cooking, eating, and drinking infographics Amid our ever-growing consumption of deft data vizualization, nothing makes for tastier morsels than the fine art of food and dining. Ushering the cookery book into the future, this volume gathers the best infographics of all things eating, drinking, and cuisine, from conversion charts for measurements to cookie recipes, cocktails, and stress-free party planning. A must-have for every 21st-century foodie, this is gastro-guidance at its most visually appealing as much as expert. Want to master sashimi? Know the secret to perfectly grilled steak? Wow guests with your own dry martini? Food Infographics has all the answers and more, using the best culinary graphics to answer kitchen conundrums in lively, simple, and memorable form. You'll find infographics on all the food groups, from grains and pulses to fruits and vegetables to fish, meat, and poultry. Recipe inspirations include soups, sandwiches, snacks, sweet treats, and just-right dressings. Other sections cover flavor pairings, baking, beverages, cooking tools and techniques, and coffee and tea. The book opens with a historic survey of food imagery, exploring how and where we have used pictures to enjoy, prepare, and serve food and drink, from Egyptian hieroglyphics for flatbread to 19th-century classics such as Mrs Beeton's Book of Household Management. Slick, smart, and packed full of perfect nuggets of advice, Food Infographics rounds up a delightful visual exploration of food and dining as much as an indispensable collection of everyday tips, techniques, and deliciousness. "Food Infographics is filled with curiosities and useful information on the ways we eat, drink, and enjoy food." -- Simone Klabin Text in English, French, and German
Author: Oscar Manresa
Publisher: Planeta Gastro
«My Boqueria» is an account of the day-to-day life of the most immortalised market in Barcelona and the most famous in the world. Oscar Manresa tells the story of a place that is embedded in the collective subconscious of international gastronomy. It is not a book about cooking, nor is it a cookbook, but it could be both.
Author: Isabelle Legeron
Publisher: CICO Books
Find out more about natural wine—made naturally from organically or biodynamically grown grapes—from leading authority Isabelle Legeron MW Wine-making has become ever-more unnatural, from the use of blanket crop-spraying in vineyards, to the over-use of sulfites and additives in the cellar, but luckily there is another way, as Master of Wine Isabelle Legeron explains. Isabelle, who campaigns for natural wine around the world and runs the hugely successful RAW wine fairs in New York, London, and Berlin, reveals why the finest, most authentic wines are those made naturally. While currently not regulated by an official definition, natural wines are made from sustainably farmed, organic (or biodynamic) grapes, with nothing removed or added during winemaking, bar at most a dash of sulfites. It is good old-fashioned grape juice fermented into wine—just as nature intended. If you care about what’s in your glass, want to explore unique flavors, or are keen to support small-scale producers, then you need to know more about natural wine, and where to find it. The second edition of this consumer guide to natural wine has been fully updated, and explains the processes involved, introduces you to some of the growers, and suggests over 140 of the best wines for you to try. “A joyous celebration of all that Legeron believes is good and pure in the world of wine and wine production.” TLS Shortlisted for the André Simon Food & Drink Awards 2015. the Fortnum and Mason Food & Drink Awards 2014, and the Louis Roederer International Wine Writers Awards 2015.
Author: Peter Liem
Publisher: Ten Speed Press
From Peter Liem, the lauded expert behind the top-rated online resource ChampagneGuide.net, comes this groundbreaking guide to the modern wines of Champagne--a region that in recent years has undergone one of the most dramatic transformations in the wine-growing world. This luxurious box set includes a pullout tray with a complete set of seven vintage vineyard maps by Louis Larmat, a rare and indispensable resource that beautifully documents the region’s terroirs. With extensive grower and vintner profiles, as well as a fascinating look at Champagne’s history and lore, Champagne explores this legendary wine as never before.
Author: Gordon Shepherd
Publisher: Columbia University Press
Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. --from publisher description
The Wine Bible
Author: Karen MacNeil
Publisher: Workman Publishing
Announcing the completely revised and updated edition of The Wine Bible, the perennial bestselling wine book praised as “The most informative and entertaining book I’ve ever seen on the subject” (Danny Meyer), “A guide that has all the answers” (Bobby Flay), “Astounding” (Thomas Keller), and “A magnificent masterpiece of wine writing” (Kevin Zraly). Like a lively course from an expert teacher, The Wine Bible grounds the reader deeply in the fundamentals while layering on informative asides, tips, amusing anecdotes, definitions, glossaries, photos (all new for this edition), maps, labels, and recommended bottles. Karen MacNeil’s information comes directly through primary research; for this second edition she has tasted more than 10,000 wines and visited dozens of wine regions around the world. New to the book are wines of China, Japan, Mexico, and Slovenia. And through it all the reader becomes ever more informed—and, because of the author’s unique voice, always entertained: “In great years Pétrus is ravishing, elegant, and rich—Ingrid Bergman in red satin.” Or, describing a Riesling: “A laser beam. A sheet of ice. A great crackling bolt of lightning.”