Taste Buds and Molecules: The Art and Science of Food, Wine, and Flavor Tapa dura - 2012 - 1st Edición

Francois Chartier is the author of the popular French-language annual wine and food guide La Selection Chartier, now in its sixteenth edition, as well as the bestselling a Table avec Francois Chartier. In 2009, Chartier's original French edition of Taste Buds and Molecules (Papilles et Molecules) made its grand entrance onto the world's cooking stage when it won the prestigious Gourmand World Cookbook Award for Best Innovative Cookbookin the World--all languages considered. Chartieris the only Canadian to have ever been namedthe best world sommelier in French wines and spirits at the prestigious Grand Prix Sopexa. Pioneering what he calls "aromatic food harmonies and sommellerie," he used his groundbreaking research to collaborate with Ferran Adria and Juli Soler on the 2009-2010 menu at their legendary restaurant elBulli, which was voted the world's best restaurant five times over. He has been featured in such publications as Wine Spectator and in 2008 received l'Ordre National du Quebec, the highest distinction bestowed on citizens by the Quebec government. The Canadian newspaper The Globe and Mail named him one of the forty-five Canadians who have most influenced world change in 2010, recognizing his research work, scientific contributions, and role in the application of the theory of aromas in cooking. Chartier's new television show on Tele-Quebec, Papilles, introduces unpretentious aromatic recipes, reinvented classics, and cleverly chosen and accessible food and beverage pairings.