Taste Buds and Molecules: The Art and Science of Food with Wine

Foreword by Ferran Adrià and Juli Soler of elBulli Restaurant

 “When we met François Chartier several years ago, we quickly realized that we were in the presence of an exceptional talent. … François brings a very vigorous work methodology as well as a profound knowledge of the world of wine, a world that he has already transcended, which allows us to qualify him as the number one expert on flavors.”

New York, February 2012 - In TASTE BUDS AND MOLECULES (Wiley Hardback; February, 2012;  $37.50), the world-renowned sommelier-researcher-cook François Chartier reveals to U.S. food and wine enthusiasts for the first time his revolutionary findings that simplify and demystify the ancient art of pairing food and drink (wine, beer, liquor, tea, etc.). Through years of research with chefs and scientists, Chartier has identified the basic aromatic compounds responsible for taste at a molecular level.  With these principles in hand, Chartier breaks down old culinary assumptions and opens up a whole new world of taste combinations with simple yet surprising recipes and complementary beverage possibilities to heighten the pleasures of the table.

In its original French-language edition entitled Papilles et Molécules, the book was named the "Best Cookbook in the World" in the Innovation category at the 2010 Paris World Cookbook Awards.  Since then, François Chartier has been giving conferences around the world and is working in partnership with some of the most influential and creative people on the planet to make his work known.

This award-winning book, now available for the first time in English in the United States, explains how and why certain ingredients go well together – for example, why thyme and lamb or rosemary and Riesling complement each other so well – and shows how readers can use these principles to create their own exciting new flavor combinations.  Chartier presents his research in manageable blocks that are based on aromas and flavor compounds, while weaving in recipes and wine recommendations.

This new approach to the art and science of food, wine, and flavor will be an invaluable resource for chefs, foodies, sommeliers, and wine enthusiasts, as well as a fascinating read for anyone who is interested in the day-to-day pleasures of cooking!

 "An essential work for all those who love wine and the pleasures of the table in general."
— Dr. Richard Béliveau, bestselling author of Foods that Fight Cancer

"[A] magnificent book. . . . This is a groundbreaking work, a first step into a world [that] will splendidly unfold for all those who love gastronomy." 
— Ferran Adrià and Juli Soler, 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

You can follow François Chartier’s innovative research on his web site www.tastebudsandmolecules.com