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

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

58 in stock

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SKU 9781784722906 Categories Cookery (General), Products

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The ultimate reference for creative cooks

''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 o...

£40.00

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Description

Product ID:	9781784722906
Product Form:	Hardback
Country of Manufacture:	CN
Title:	The Art & Science of Foodpairing
Subtitle:	10,000 flavour matches that will transform the way you eat
Authors:	Author: Bernard Lahousse, Peter Coucquyt, Johan Langenbick
Page Count:	384
Subjects:	Dietetics and nutrition, Dietetics & nutrition, Popular science, Cookery / food and drink / food writing, Popular science, Cookery / food & drink etc
Description:	Select Guide Rating The ultimate reference for creative cooks ''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™
Imprint Name:	Mitchell Beazley
Publisher Name:	Octopus Publishing Group
Country of Publication:	GB
Publishing Date:	2020-10-01

Additional information

Weight	1780 g
Dimensions	224 × 288 × 32 mm

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