The art & science of foodpairing: 10,000 flavour matches that will transform the way you eat is a compact, inspiring hardcover for curious cooks, adventurous eaters, and food professionals who want to understand why flavours work and how to create exciting new combinations. Based on pioneering scientific research that blends neurogastronomy with aroma chemistry, this book unlocks a practical system for pairing ingredients, helping you cook more creatively and eat more deliciously. What it is and who it’s for: this is the definitive foodpairing reference for home cooks, chefs, culinary students, and gift buyers seeking a thoughtful, science-backed guide to flavour. Whether you’re exploring new recipes, designing a tasting menu, or simply want to elevate weeknight meals, this hardcover edition lays out 10,000 flavour matches in an accessible, inspirational format. About the book and the method foodpairing is a method for identifying which foods go well together based on the chemical components that create aroma profiles and on insights from neurogastronomy the study of how the brain perceives flavour. This book explains why familiar matches strawberries chocolate are so satisfying and introduces unexpected but delicious combinations strawberries parmesan that expand your culinary horizons. With ten times more pairings than most flavour guides, it’s an invaluable book collection for anyone serious about taste. Key product details title in this set: the art & science of foodp...
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