A fascinating read into the world of food and wine.

Taste Buds and Molecules by Quebecois sommelier Francois Chartier is a fascinating read into the world of food and wine matching based on molecular compounds and their aromas rather than the tried and true method of pairings based on contrasts, complements, and regionality. The book is divided up into sixteen chapters focusing on particular flavour compounds, ingredients, or molecules. The book is laid out in a format that should appeal to a chef or sommelier, rather than the typical wine or cookbook reader. If you are a fan of chalkboards, mind mapping, bulleted text, and handwritten text and diagrams you’ll love the layout and flow of the book.
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