“[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 US version was in the TOP 5 Food & Wine Books amazon.com Best Sellers in USA for two months in presales, and since still in TOP5 since is publishing on February 15th.

" Pure genius… I met Francois Chartier in his hometown of Montreal last June. Young, passionate and a rare talent, Chartier is among the two or three most articulate and intellectual thinkers I have met...his break-through book has been translated from his native French, and is finally available in USA...TASTE BUDS and MOLECULES, from John Wiley and Sons...it is not your average wine book...Chartier essentially does what Ferran Adria at elBulli did with food....deconstruct it and challenge his customers (readers in this case) to open their minds and consider the possibilities of a journey through aromas, flavors, textures and the fascinating ying and yang of it all...this is a magical mystery tour through the human sense of taste and smell...highly recommended." — Robert M. Parker Jr

« Revisiting the groundbreaking book Taste buds and Molecules… Anyone who cares about wine-and-food matching must study this book. It’s ingenious. Amazingly, this accomplishment only scratches the surface. So many more chemicals, food and wine types remain to be explored. But this is a phenomenal start. » — Harvey Steiman, Wine Spectator 

"François Chartier is on the cutting edge of flavor exploration. If you're in the industry and you don't know his name yet, you will, and you likely won't forget it. An acclaimed sommelier, cook, flavor detective, and best-selling author, Chartier has instigated the new aromatic discipline 'molecular food harmonies and sommellerie.' And he's sharing it all, one incredible, palate-opening, mind-blowing explanation at a time."
— StarChefs.com

"The first step into a new world that is now open wide in all its splendour to those who love gastronomy. (…) When we met François Chartier several years ago, we quickly realized that we were in the presence of an exceptional talent. He is very vivacious, possesses such a dynamic and supple thinking process that if someone had told us we would soon collaborate in our kitchen, as is now the case, we would not have been very surprised. In addition to these qualities, 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."
— Ferran Adria and Juli Soler, elBulli restaurant, Spain (from Taste buds and Molecules forward)

“If there were a Nobel Prize for gastronomy, François Chartier would be a deserving recipient… This book will give both the neophyte cook and the most experienced chef the confidence necessary to transgress culinary traditions and forge new paths by trying out wine and food pairings that seem unlikely at first glance.”
— Martin Loignon, PhD, molecular biologist, Montreal (from Taste buds and Molecules forward)

"If Catalan superchef Ferran Adria is the leading missionary of molecular gastronomy, Mr. Chartier is his counterpart with a corkscrew."
— Beppi Crosariol, The Globe and Mail, Canada

"Sommeliers who work with these unconventional dishes often speak with admiration of Canadian François Chartier. His book Taste Buds and Molecules, to be released in the US this spring (march 2012), breaks down food and wine pairing to the molecular level. But most admit that the only one who comes close to Chartier’s heretical rigor is Chartier himself." Wine & Spirits magazine

"I’m reading a new book, “Tastebuds and Molecules: The Art and Science of Food, Wine and Flavor’’ by François Chartier, an extraordinary high-wire wine-and-food pairing equivalent of molecular gastronomy. Not surprisingly, the book is endorsed by Ferran Adrià and Juli Soler of El Bulli, with whom Mr. Chartier, a French-Canadian wine and food writer, worked closely for several seasons at their restaurant. Without offering too much detail, “Tastebuds and Molecules’’ goes astoundingly deep into the science of flavors, offering advanced techniques for matching foods and wines." Eric Asimov, The New York Times

"Sommeliers who work with these unconventional dishes often speak with admiration of Canadian François Chartier. His book Taste Buds and Molecules, to be released in the US this spring, breaks down food and wine pairing to the molecular level. But most admit that the only one who comes close to Chartier’s heretical rigor is Chartier himself." Wine &Spirits Magazine