TasTe Buds aN

d

MOLECULES

Forewords By FerraN adrià

aNd Juli soler oF elBulli

aNd dr. richard Béliveau

The arT aNd scieNce oF Food, wiNe, aNd Flavor

FraNçois charTier

“If Ferran Adrià is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew.”

—Globe and Mail

A revolutionAry ApproAch to wine, food, And flAvor.

François Chartier is the author of the popular French-language annual wine guide La Sélection Chartier,

now in its 16th edition. He is the only Canadian to have ever been named the best sommelier in the world in French wines

and spirits at the prestigious Grand Prix Sopexa.

For more information, contact your Wiley sales representative

or call 1-800-225-5945.

Wiley and the Wiley logo are trademarks of John Wiley & Sons, Inc.

Hardcover • 978-1-118-14184-7240 pages • 9 x 9 1/4 • $37.50 US

In stores February 28

TasTe Buds aN

dMOLECULES

Forewords By FerraN adrià

aNd Juli soler oF elBulli

aNd dr. richard Béliveau

The arT aNd scieNce oF Food, wiNe, aNd Flavor

FraNçois charTier

“If Ferran Adrià is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew.”

—Globe and Mail

This award-winning book, now available for the first time in English in the United

States, presents a cutting-edge, aromatic approach to food and wine pairing.

Renowned sommelier and researcher François Chartier has spent decades

collaborating with top scientists and legendary chefs to map out the aromatic

molecules that give foods and wines their flavors. Taste Buds and Molecules gathers

those findings into a simple set of principles that explains how to create new recipes

and ideal harmonies between food and wine. Revealing the scientific principles that

lead to perfect pairings and amazing flavor combinations, it’s an invaluable resource

for chefs, food and wine enthusiasts, and sommeliers, as well as a fascinating read

for anyone interested in modernist cuisine. Named the Best Cookbook in the World in

the category of Innovation at the 2010 Gourmand World Cookbook Awards in Paris,

this English translation is not to be missed. With a Foreword by Juli Soler and Ferran

Adrià of elBulli, Taste Buds and Molecules takes the art of food and wine to dizzying

new heights.