The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

Houghton Mifflin Harcourt, 6 . 2018 . - 320 .
A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor
As an instructor at one of the worlds top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBMWatson. Working with the supercomputer to turn big data into delicious recipes, Briscionerealized that he (like most chefs)knew next to nothing aboutwhy different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavorand it led, in time, to The Flavor Matrix.

A groundbreaking ingredient-pairing guide,The Flavor Matrix shows how science canunlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredientsinto easy-to-use infographics, andpresents mind-blowing recipes that he's created with them.The result of intensive research and incredible creativity in the kitchen, The Flavor Matrixis a must-have for home cooks and professional chefs alike:the only flavor-pairing manual anyone will ever need.

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LibraryThing Review

  - kayanelson - LibraryThing

This was an interesting book on how aromatic compounds within foods help one with food pairings. I must admit I didn't understand all of the science and some of his charts. Most of the food pairings ...

The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

  - Publishers Weekly

Briscione, director of culinary research at the Institute of Culinary Education, along with cowriter and wife Parkhurst, will delight food nerds with this scientific exploration of flavor profiles of ...


Rice
210
Squash WinterAcorn Butternut Spaghetti Sweet
222
Tropical FruitMango Pineapple
238
Vanilla
246
THE SIX BASIC TASTES
253
PRIMARY AROMA CATEGORIES
260
ADDITIONAL RESOURCES
298

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 (2018)

Celebrity chef and instructor James Briscione is the director of culinary researchat the Institute of Culinary Education, lead chef on IBM's Chef Watson project, and the first-ever two-time Chopped champion. He lives in New York City.

BROOKE PARKHURSTis a novelist, cookbook author, and former host of ABC's internet and digital cable food series.She lives in New York City.