The Art & Science of Foodpairing

Name: The Art & Science of Foodpairing
Brand: Hachette Aotearoa New Zealand
SKU: 9781784722906
Price: 100.0 NZD
Availability: InStock

10,000 flavour matches that will transform the way you eat

By Peter Coucquyt and Bernard Lahousse and Johan Langenbick

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Summary

The Art & Science of Foodpairing by Peter Coucquyt, Bernard Lahousse, and Johan Langenbick delves into the intriguing concept of foodpairing, which combines culinary creativity with scientific insights to create extraordinary taste experiences. The book explores how different flavours can be combined in unexpected yet harmonious ways based on their molecular composition. Readers are offered a fresh perspective on classic ingredient combinations, as well as inspiration for innovative culinary creations.
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Format: Hardback

$100⁰⁰

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The Art & Science of Foodpairing

$100⁰⁰

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you're fascinated by the intersection of culinary science and creative cooking. It offers insights into how different flavours can be paired to create delicious and innovative dishes. This book may appeal to aspiring chefs or food enthusiasts eager to experiment with new ingredient combinations and elevate their culinary skills.

The ultimate reference for creative cooks

Description

'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, The Art & Science of 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

Maria Jose San Roman - Monastrell - Spain

Keiko Nagae - Arome 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

Book Details

INFORMATION

ISBN: 9781784722906

Publisher: Octopus Publishing Group

Format: Hardback

Date Published: 01 October 2020

Country: United Kingdom

Imprint: Mitchell Beazley

Illustration: 1,100

Audience: General / adult, Professional and scholarly

DIMENSIONS

Spine width: 30.0mm

Width: 222.0mm

Height: 282.0mm

Weight: 1823g

Pages: 384

Collections

Bernard Lahousse Cook Books & Recipes Cooking & Food Education & Reference Johan Langenbick New Release Cook Books Non-Fiction Peter Coucquyt Science & Nature

About the Author

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.com

Blog.foodpairing.com

Instagram.com/foodpairing

Twitter.com/foodpairing