What We’re Reading: TASTE BUDS AND MOLECULES by Francois Chartier

TASTE BUDS AND MOLECULES  The Art and Science of Food, Wine, and Flavor by Francois Chartier

Exploring the harmonies of flavor.

Taste Buds and Molecules

The video is a visually stunning presentation, illustrative of the concepts explored in the book.

From the author’s website: http://www.francoischartier.ca/en/

“Three recipes, a variety of foods and liquids, all inspired by and closely linked with the queen of spices: saffron.”

“You will begin to understand the incredible harmonic possibilities in the creation of recipes in the kitchen, as well as the great harmonic comfort zone that exists between solids and liquids. This video highlights the foods and liquids that share the same aromatic profile as saffron.

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