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

Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy and aroma profiles. It provides ten times more pairings than any other book on flavor and explains the science behind flavors.

\n Format: Hardback
\n Length: 384 pages
\n Publication date: 01 October 2020
\n Publisher: Octopus Publishing Group
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Foodpairing is a revolutionary approach to discovering the perfect food combinations, based on cutting-edge scientific research that seamlessly blends neurogastronomy with the analysis of aroma profiles derived from the chemical composition of food. This groundbreaking new book delves into the underlying reasons why the culinary combinations we cherish work harmoniously together, such as the delightful pairing of strawberries and chocolate. But that's just the beginning! Foodpairing unveils a vast array of delectable pairings that will revolutionize the way we savor food, offering a staggering ten times more combinations than any other book on flavor. Moreover, it provides a comprehensive explanation of the science behind flavors, empowering readers to understand the intricate interplay of taste and aroma. As a must-have reference for anyone passionate about culinary excellence, Foodpairing will quickly emerge as an instant classic, offering invaluable insights and inspiration for anyone seeking to elevate their dining experience.

Contributors to this extraordinary work include renowned chefs and culinary experts from around the globe. Astrid Gutsche and Gaston Acurio, hailing from Peru, bring their expertise and passion for Peruvian cuisine to the table. Andoni Luiz Aduriz, from Mugaritz in Spain, showcases his exceptional skills in molecular gastronomy. Heston Blumenthal, the acclaimed chef behind The Fat Duck in the UK, contributes his culinary wisdom and innovative techniques. Tony Conigliaro, from DrinksFactory in the UK, shares his insights into crafting exceptional cocktails. Sang Hoon Degeimbre, from L'Air du Temps in Belgium, showcases his mastery of French cuisine. Jason Howard, known for his #50YearsBim initiative, contributes his unique perspective and culinary experiences from the UK and the Caribbean. Mingoo Kang, from Mingles in Korea, brings a fresh and innovative approach to Korean cuisine. Jane Lopes and Ben Shewry, from Attica in Australia, showcase their exceptional culinary skills and creativity. Virgilio Martinez, from Central in Peru, showcases his expertise in Peruvian cuisine. Dominique Persoone, from The Chocolate Line in Belgium, brings his passion for chocolate and culinary innovation. Karlos Ponte, from Taller in Venezuela and Denmark, showcases his culinary skills and creativity. Joan Roce, from El Celler de Can Roca in Spain, brings his exceptional culinary expertise and dedication to traditional Spanish cuisine. Dan Barber, from Blue Hill at Stone Barns in the USA, showcases his commitment to sustainable and farm-to-table dining. Kobus van der Merwe, from Wolfgat in South Africa, showcases his culinary skills and dedication to sustainable cuisine.

In conclusion, Foodpairing is a groundbreaking culinary masterpiece that will transform the way we perceive and enjoy food. With its vast array of delicious pairings, comprehensive explanation of flavor science, and contributions from some of the world's most renowned chefs, this book is a must-have for anyone passionate about culinary excellence. So, whether you're a seasoned chef or a culinary enthusiast, prepare to embark on a flavor-filled journey that will tantalize your taste buds and inspire your culinary creativity.

\n Weight: 1786g\n
Dimension: 224 x 288 x 32 (mm)\n
ISBN-13: 9781784722906\n \n