Art & Science Of Foodpairing

ISBN: 1784722901

Author: Peter Coucquyt

Condition: New

"We build tools to create culinary happiness" - Foodpairing.com "There is a world of exciting flavour combinations out there and when they work it's incredibly exciting" - Heston BlumenthalFoodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat Gutsche and Gaston Acurio - Astrid y Gaston - PeruAndoni Luiz Aduriz - Mugaritz - SpainHeston Blumenthal - The Fat Duck - UKTony Conigliaro - DrinksFactory - UKSang Hoon Degeimbre - L'Air du Temps - BelgiumJason Howard - #50YearsBim - UK/CaribbeanMingoo Kang - Mingles - KoreaJane Lopes & Ben Shewry - Attica - AustraliaVirgilio Martinez - Central - PeruDominique Persoone - The Chocolate Line - BelgiumKarlos Ponte - Taller - Venezuela/DenmarkJoan Roce - El Celler de Can Roca - SpainDan Barber - Blue Hill at Stone Barns - USAKobus van der Merwe - Wolfgat - South AfricaDarren Purchese - Burch & Purchese Sweet Studio - MelbourneAlex Atala - D.O.M - BrazilMara Jos San Romn - Monastrell - SpainKeiko Nagae - Arme conseil en patisserie - Paris

• Food pairing is a method for identifying which foods go well together | based on groundbreaking scientific research that combines neurogastronomy how the brain perceives flavour with the analysis of aroma profiles derived from the chemical components of food. | This groundbreaking new book explains why the food combinations we know and love work so well together | opens up a whole new world of delicious pairings strawberries parmesan say that will transform the way we eat. | With ten times more pairings than any other book on flavour plus the science behind flavours explained Foodpairing will become THE go to reference for flavour and an instant classic for anyone interested in how to eat well.