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Taste Buds and Molecules

This book is part chemistry textbook and part recipe guide

Taste Buds and Molecules: The Art and Science of Food With Wine tells you about all the things you didn’t know you were ingesting—namely chemical compounds like 4-mercapto-4-methylpentan-2-one.

But before flashbacks to highschool biochemistry class put you off opening the cover, rest assured that Taste Buds and Molecules is both interesting and informative, both to those fascinated by science and those wanting know more about food pairing.

The book outlines the scientific reasons behind common food pairings. There is a lot of information packed onto the pages, and many ideas that can be applied outside the laboratory.

Taste Buds and Molecules is amply aesthtically pleasing—eye-catching, bright photos fill the pages, and easy-to-read graphs make food pairing simple.

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