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Taste Buds and Molecules: The Art and Science of Food With Wine Hardcover – International Edition, September 28, 2010
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"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
"Let yourself be swept up by this magnificent book. . . . [This is] the first step into a new world that is now open wide in all its splendour to those who love gastronomy."
— Juli Soler and Ferran Adrià, 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
About the Author
FRANÇOIS CHARTIER is the only Canadian to be honoured with the prestigious Grand Prix Sopexa International as the world's best sommelier in French wines and spirits. He is the author of the bestselling À table avec François Chartier and publishes the annual guide La Sélection Chartier (in its 14th edition). He is currently conducting research on molecular harmonies and wine stewardship, a discipline that he originated. His pioneering work has led to collaborations with some of the world's greatest chefs, including the celebrated Ferran Adrià. In 2008, he recieved l'Ordre national du Québec, the highest distinction granted by the Quebec government.
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Joseph V. Formica, PhD, CWE