The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary DishesHoughton Mifflin Harcourt, 6 бер. 2018 р. - 320 стор. 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. |
Зміст
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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The Flavor Matrix: The Art and Science of Pairing Common Ingredients to ... James Briscione,Brooke Parkhurst Обмежений попередній перегляд - 2018 |
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½ cup ½ teaspoon ¼ cup acid alliums almond anise apple apricot aromatic compounds artichoke asparagus avocado baking sheet basil beef beet bell pepper Best Pairings black pepper blue cheese bowl Brassica butter caramel carrot cauliflower celery chicken chile chopped cilantro citrus cocoa coconut coffee Combine Common Compounds cooked corn cream cucumber dill dish eggplant F G H fennel fish floral fresh freshly ground black garlic ginger grill ground black pepper hazelnuts heat herb honey ingredients jalapeño juice Kosher salt lemon lemon balm lemongrass lettuce lime Maillard reactions Main Subtypes meat melon minced mushrooms mustard olive oil orange peach peanuts peas peeled pistachios plastic pomegranate pork potato pumpkin pungent radish RECIPE roasted sauce sauté seeds sesame shrimp sour spice squash strawberries Substitutes sugar sulfur Surprise Pairings tablespoons tamarind taste with salt thinly sliced thyme toasted nut tomato truffle umami vanilla vegetable vinegar walnuts wine yogurt zest