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.”
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
