Taste Buds and Molecules: The Art and Science of Food With Wine
"An essential work for all those who love wine and the pleasures of the table in general."— Dr. Richard Béliveau, bestselling author ofFoods that Fight Cancer"Let yourself be swept up by this magnificent book. . . . [This is] the first step into a new world that is now open wide in all its splendour to those who love gastronomy."— Juli Soler and Ferran Adrià, elBulli restaurant"If Catalan superchef Ferran Adrià is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."— Globe and Mail