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

Передня обкладинка
Houghton Mifflin Harcourt, 2018 - 299 стор.
One of Smithsonian Magazine's Ten Best Food Books of the Year

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 world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix.

A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is 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

Рецензія користувача  - 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 ... Читати огляд повністю

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

Рецензія користувача  - 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 ... Читати огляд повністю

Зміст

INGREDIENTS
16
INSPIRATION
250
Back Matter
298
Endpapers
311
Back Cover
313
Spine
314
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Про автора (2018)

Celebrity chef JAMES BRISCIONE is the director of culinary research at the Institute of Culinary Education, lead chef on IBM's Chef Watson project, and two-time Chopped champion. His spouse and creative partner, BROOKE PARKHURST, is a novelist, cookbook author, and former host of ABC's digital cable food series.

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