by
Patterson, Daniel, 1968- 1968-, author.
Call Number
641.5 PAT
Format:
Books
Relevance:
49100.5000
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by
Coucquyt, Peter, author.
Call Number
641.3 COU
Publication Date
2020
Summary
Foodpairing is a method for identifying which foods go well together, based on ground-breaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This ground-breaking 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.
Format:
Regular print
Relevance:
0.0772
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