What's the secret relationship between the strawberry and the pineapple? Mint and Sauvignon Blanc? Thyme and lamb? Saffron and yellow apples? Rosemary and Riesling?

In Taste Buds and Molecules, world-renowned sommelier François Chartier reveals the results of twenty years of passionate research, introducing a revolutionary way of looking at food and wine. By identifying the aromatic compounds responsible for certain fragrances, Chartier has opened the door to an exciting approach to creating new recipes and perfect food and wine pairings. The pages of this richly illustrated practical guide are brimming with photos, sketches, recipes from great chefs, and tips for creating everything from simple daily meals to tantalizing holiday feasts.

Wine amateurs and connoisseurs, budding cooks and professional chefs, and anyone who simply loves the pleasures of eating and drinking will be captivated and charmed by this journey into the hidden world of flavors.

“[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

“An essential work for all those who love wine and the pleasures of the table in general.” – Dr.      Richard Béliveau, author of Cooking with Foods that Fight Cancer

“If there were a Nobel Prize for gastronomy, François Chartier would be a deserving recipient. It    took a large measure of genius, creativity, and audacity to [establish the relationship] between  aromatic molecules in foods and wines.” – Martin Loignon, Ph.D., molecular biology

Taste Buds and Molecules is available in Canada, coast to coast, since September 28th, 2010. 

 To order your copy of the book click here!

NEW: Taste Buds and Molecules has its own universe on the Web!

Discover the Recipes, Molecular Capsules, the Science, the Team, Blogs and much more on TASTEBUDSANDMOLECULES.COM 

The Author: François Chartier

François Chartier is the only Canadian to be honored 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 award-winning annual wine-buying guide La Sélection Chartier (now in its 15th edition). His pioneering research on food harmonies and molecular sommellerie, a discipline that he originated, has led to collaborations with some of the world’s greatest chefs, including the celebrated Ferran Adrià of elBulli restaurant. In 2008, he received l'Ordre national du Québec, the highest distinction granted by the Quebec government. Detailed bio of François Chartier.

Taste Buds and Molecules original version in French: Papilles et Molécules received international acclaim last February in Paris as the Best Innovative Food Book In The World by World Cookbook Awards 2010.

Become a friend of Taste Buds and Molecules and follow François Chartier on his Facebook page!

For Immediate Release

Montreal, May 3, 2011. The prestigious American publishing house Wiley has acquired the rights to publish the English version of Papilles et Molécules (Éditions La Presse) in the United States in 2012.

It is quite exceptional for a French book from Quebec to break into the U.S. market. The president from Les Éditions La Presse, André Provencher, is delighted with this momentous achievement, stating: “The American edition of Papilles et Molécules will help us accelerate the dissemination of François Chartier’s work around the world”.

“It is a great day for the Papilles et Molécules project, which continues to make great strides in Quebec and abroad, with food and wine lovers, as well as with young and more mature neophytes!”, said the ecstatic François Chartier. “A few Manhattan houses have been fighting for the publishing rights for a number of months. This exciting development confirms the growing interest these new aromatic paths in culinary creations have awakened around the world.” The book Papilles et Molécules received international acclaim in 2010 when it was awarded the Best Innovative Food Book In The World, at the Gourmand World Cookbook Awards in Paris.

François Chartier is now on the international scene. In the coming months, he will be giving a number of conferences on the aromatic science of food and wine in Montreal, Toronto, New York (StarChefs.com), and in Spain and Germany.

In June 2009, François Chartier released the first results of his scientific research on “molecular harmonies and sommellerie” in his book Papilles et Molécules – La science aromatique des aliments et des vins. The book was an instant hit with the Canadian public, quickly positioning itself at the top of the bestsellers list of the year. In August 2010, Papilles et Molécules was published in English Canada by McClelland & Stewart, under the title Taste Buds and Molecules – The Art and Science of Food and Wine. The publishing rights have also been sold in Hungary and in Russia, where the book was published in 2011. For two years now, volume I of Papilles et Molécules has been at the top of the best sellers list on Amazon.ca, and so has Taste buds and Molecules.

Moreover, Taste Buds and Molecules - The Art and Science of Food and Wine is a finalist for an International Association of Culinary Professionals 2011 Cookbook Award in the Wine, Beer or Spirits category. The winners will be revealed on June 2nd, in Austin, Texas.

The sale of the publishing rights for the U.S. market was finalized with the support of Montréal-Contacts.

During his trip to New York and San Francisco, to meet with publishers who were interested in acquiring the U.S. publishing rights for Papilles et Molécules, François Chartier stopped by Harvey Steiman’s kitchen. Mr. Steiman is the famous American wine and gastronomy critic, and Editor at large for the Wine Spectator, in which two articles and three blogs on the aromatic and novel approach of the Quebec sommelier were published.

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