{"title":"Bernard Lahousse","description":"\u003cp\u003eWelcome to the world of Bernard Lahousse, where culinary innovation meets scientific precision. As a renowned figure in the realm of gastronomy, Bernard Lahousse is celebrated for his pioneering approach to food pairing, transforming the way we think about combining flavours in cooking.\u003c\/p\u003e\n\n\u003cp\u003eAmong his notable works is the acclaimed book \u003cem\u003eThe Art \u0026amp; Science of Foodpairing\u003c\/em\u003e, an essential read for both amateur cooks and professional chefs looking to elevate their culinary creations. Through meticulously researched techniques, Lahousse unveils the secrets behind why certain foods harmonise beautifully, guiding you to create delightful and unexpected flavour combinations.\u003c\/p\u003e\n\n\u003cp\u003eLahousse's expertise doesn't just illuminate the science behind food pairing, but also inspires creativity in the kitchen. Whether you're a seasoned chef or someone who simply enjoys the art of cooking, exploring Bernard Lahousse's works will undoubtedly enrich your culinary journey.\u003c\/p\u003e\n\n\u003cp\u003eDive into the intriguing intersection of taste and science with Bernard Lahousse's collection, and let your cooking reach new heights of flavour and sophistication.\u003c\/p\u003e","products":[{"product_id":"the-art-science-of-foodpairing-by-peter-coucquyt-9781784722906","title":"The Art \u0026 Science of Foodpairing","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003e'Just the sort of creative prompts any cook could use right now' - \u003cem\u003eThe Wall Street Journal\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e'A fascinating, thought provoking, palette-teasing read for anyone interested in food' - \u003cem\u003eNew York Journal of Books\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e'We build tools to create culinary happiness' - \u003cem\u003eFoodpairing.com\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e'There is a world of exciting flavour combinations out there and when they work it's incredibly exciting' - Heston Blumenthal\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eFoodpairing 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.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThis 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, \u003cem\u003eThe Art \u0026amp; Science of Foodpairing\u003c\/em\u003e will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eContributors:\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAstrid Gutsche and Gaston Acurio - \u003cem\u003eAstrid y Gaston\u003c\/em\u003e - Peru\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAndoni Luiz Aduriz - \u003cem\u003eMugaritz\u003c\/em\u003e - Spain\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eHeston Blumenthal - \u003cem\u003eThe Fat Duck\u003c\/em\u003e - UK\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eTony Conigliaro - \u003cem\u003eDrinksFactory\u003c\/em\u003e - UK\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eSang Hoon Degeimbre - \u003cem\u003eL'Air du Temps\u003c\/em\u003e - Belgium\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eJason Howard - \u003cem\u003e#50YearsBim\u003c\/em\u003e - UK\/Caribbean\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMingoo Kang - \u003cem\u003eMingles\u003c\/em\u003e - Korea\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eJane Lopes \u0026amp; Ben Shewry - \u003cem\u003eAttica\u003c\/em\u003e - Australia\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eVirgilio Martinez - \u003cem\u003eCentral\u003c\/em\u003e - Peru\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDominique Persoone - \u003cem\u003eThe Chocolate Line\u003c\/em\u003e - Belgium\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eKarlos Ponte - \u003cem\u003eTaller\u003c\/em\u003e - Venezuela\/Denmark\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eJoan Roce - \u003cem\u003eEl Celler de Can Roca\u003c\/em\u003e - Spain\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDan Barber - \u003cem\u003eBlue Hill at Stone Barns\u003c\/em\u003e - USA\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eKobus van der Merwe - \u003cem\u003eWolfgat\u003c\/em\u003e - South Africa\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eDarren Purchese - \u003cem\u003eBurch \u0026amp; Purchese Sweet Studio\u003c\/em\u003e - Melbourne\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eAlex Atala - \u003cem\u003eD.O.M\u003c\/em\u003e - Brazil\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eMaria Jose San Roman - \u003cem\u003eMonastrell\u003c\/em\u003e - Spain\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eKeiko Nagae - \u003cem\u003eArome conseil en patisserie\u003c\/em\u003e - Paris\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003ePeter Coucquyt - Chef and co-founder of Foodpairing\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eBernard Lahousse - Bio-engineer and co-founder of Foodpairing\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003eJohan Langenbick - Entrepreneur and co-founder of Foodpairing\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Hachette Aotearoa New Zealand","offers":[{"title":"Default Title","offer_id":46833582637292,"sku":"9781784722906","price":100.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/11843893482823.jpg?v=1758466263"}],"url":"https:\/\/bookhero.co.nz\/collections\/bernard-lahousse.oembed","provider":"Book Hero","version":"1.0","type":"link"}