Description

'Just the sort of creative prompts any cook could use right now' - The Wall Street Journal

'A fascinating, thought provoking, palette-teasing read for anyone interested in food' - New York Journal of Books

'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 Blumenthal

Foodpairing 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 well.

Contributors:
Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru
Andoni Luiz Aduriz - Mugaritz - Spain
Heston Blumenthal - The Fat Duck - UK
Tony Conigliaro - DrinksFactory - UK
Sang Hoon Degeimbre - L'Air du Temps - Belgium
Jason Howard - #50YearsBim - UK/Caribbean
Mingoo Kang - Mingles - Korea
Jane Lopes & Ben Shewry - Attica - Australia
Virgilio Martinez - Central - Peru
Dominique Persoone - The Chocolate Line - Belgium
Karlos Ponte - Taller - Venezuela/Denmark
Joan Roce - El Celler de Can Roca - Spain
Dan Barber - Blue Hill at Stone Barns - USA
Kobus van der Merwe - Wolfgat - South Africa
Darren Purchese - Burch & Purchese Sweet Studio - Melbourne
Alex Atala - D.O.M - Brazil
María José San Román - Monastrell - Spain
Keiko Nagae - Arôme conseil en patisserie - Paris
Peter Coucquyt - Chef and co-founder of Foodpairing™
Bernard Lahousse - Bio-engineer and co-founder of Foodpairing™
Johan Langenbick - Entrepreneur and co-founder of Foodpairing™

The Art & Science of Foodpairing: 10,000 flavour matches that will transform the way you eat

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£35.00

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Hardback by Peter Coucquyt , Bernard Lahousse

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Short Description:

'Just the sort of creative prompts any cook could use right now' - The Wall Street Journal'A fascinating, thought provoking,... Read more

    Publisher: Octopus Publishing Group
    Publication Date: 01/10/2020
    ISBN13: 9781784722906, 978-1784722906
    ISBN10: 1784722901

    Number of Pages: 384

    Non Fiction , Food & Drink

    • Tell a unique detail about this product

    Description

    'Just the sort of creative prompts any cook could use right now' - The Wall Street Journal

    'A fascinating, thought provoking, palette-teasing read for anyone interested in food' - New York Journal of Books

    '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 Blumenthal

    Foodpairing 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 well.

    Contributors:
    Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru
    Andoni Luiz Aduriz - Mugaritz - Spain
    Heston Blumenthal - The Fat Duck - UK
    Tony Conigliaro - DrinksFactory - UK
    Sang Hoon Degeimbre - L'Air du Temps - Belgium
    Jason Howard - #50YearsBim - UK/Caribbean
    Mingoo Kang - Mingles - Korea
    Jane Lopes & Ben Shewry - Attica - Australia
    Virgilio Martinez - Central - Peru
    Dominique Persoone - The Chocolate Line - Belgium
    Karlos Ponte - Taller - Venezuela/Denmark
    Joan Roce - El Celler de Can Roca - Spain
    Dan Barber - Blue Hill at Stone Barns - USA
    Kobus van der Merwe - Wolfgat - South Africa
    Darren Purchese - Burch & Purchese Sweet Studio - Melbourne
    Alex Atala - D.O.M - Brazil
    María José San Román - Monastrell - Spain
    Keiko Nagae - Arôme conseil en patisserie - Paris
    Peter Coucquyt - Chef and co-founder of Foodpairing™
    Bernard Lahousse - Bio-engineer and co-founder of Foodpairing™
    Johan Langenbick - Entrepreneur and co-founder of Foodpairing™

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