Available:*
Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| 641.3 COU | Book | 1 | Standard shelving location | Searching... Unknown |
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Summary
Summary
'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(tm)
Bernard Lahousse - Bio-engineer and co-founder of Foodpairing(tm)
Johan Langenbick - Entrepreneur and co-founder of Foodpairing(tm)
Author Notes
The Foodpairing Company is a creative food-tech agency that works with chefs, bartenders, chocolatiers, pastry chefs, product developers, cookery schools and other culinary creatives to provide new possible food combinations based on the intrinsic properties of different foods. The team there analyses foods under laboratory conditions to identify which flavour components they have in common, and operates one of the world's largest ingredient and flavour databases. From their headquarters in Belgium and offices in New York City, they work with food professionals in 150 countries worldwide; their key markets are the US, Belgium, the UK, Italy, the Netherlands, Germany, France, Australia, Spain, Greece, Russia, Switzerland and Canada.Foodpairing.comBlog.foodpairing.comInstagram.com/foodpairingTwitter.com/foodpairing
Reviews (1)
Publisher's Weekly Review
Science and data-visualization drive this intriguing graph-filled reference dedicated to engineering new flavor combinations. The team--chef Coucquyt, bioengineer Lahousse, and tech entrepreneur Langenbick--employ such analysis as "gas chromatography-mass spectrometry" and plenty of gusto to arrive at 70 "aroma descriptors," then map those smells to myriad food and drink items. Those options are then matched with a vast assortment of companion offerings, adding up to 10,000 (often surprising) flavor combinations. Results are plotted out using flowing and segmented taste wheels and color-coded grids. A brown dot, for example, represents the woody aroma with descriptors including balsamic, pine, and the compound phenolic. A deep dive into coffee finds that the drink has over a thousand different aroma molecules, though no more than 40 are perceivable by humans, and dictates that freshly brewed coffee shares the same floral and spicy notes as grilled green asparagus. French fries, meanwhile, have the caramel and roasted notes that make it a nice match with pan-fried pheasant or Japanese muskmelon. Restaurant professionals and intrepid amateurs will find plenty to ponder in this heady outing. (Oct.)