The Art and Science of Foodpairing: 10,000 flavour matches that will transform the way you eat - Hardcover
Synopsis
10,000 flavor matches that will transform the way you eat.
What is foodpairing? It is not the familiar and mundane matching of wine and food or even food and food, but it is certainly all about creating the most delicious culinary results possible.
When humans taste a food, they are processing its taste 80 percent through the nose -- via the food's aromatic molecules -- and only 20 percent on the tongue. We can conclude then that knowing the aromatic molecular properties of a food is critical to pairing foods successfully for ultimate taste.
For a long time, we have been unknowingly pairing aromatic molecules out of instinct, cultural history, tradition, and plain guesswork. Many of those are routine and make sense but others are counterintuitive, like balsamic vinegar on strawberries. We like them because they are delicious. What we didn't know is that they work because they share aromatic molecules. With this new knowledge we have discovered unheard-of pairings like chocolate on cauliflower and kiwi with oyster. So how do we use this new science? We at home don't have the technology to isolate molecules or store the results in a database.
That's where The Art and Science of Foodpairing® comes in. From the scientists and chefs who discovered this new culinary science, and the company that created and maintains the enormous database, here is a fabulous reference to 10,000 food pairings for use in both professional and home kitchens. Foodpairing® has proven to be revolutionary: When the Foodpairing® database went live, the chef and restaurant community came on like a storm with 100,000 website hits on the first day. Now over 200,000 chefs and restaurants in 140 countries regularly access the database when designing their menus.
The Art and Science of Foodpairing® provides 10,000 flavor matches laid out in taste wheels and color keys. When cooks go to one ingredient, they will find 10 food pairings and a color wheel revealing the taste results. For example, boiled beets will taste less like the earth they grew in and more like cheese if they are paired with coffee, and cauliflower sprinkled with cocoa could turn the fussiest child into a veggie fiend.
Foodpairing® has the potential to transform our food choices with outcomes that include good health as well as the power to alleviate boredom. The same dinner, the same staples. We get bored, our children get bored. Foodpairing®, even without adding anything new to the pantry, can alleviate that.
Beginning with an in-depth introduction and the story of Foodpairing®, the book contains:
The book also covers key food characteristics, aroma profiles, classic dishes, contemporary combinations, scientific explanations, special features and contributions from some of the world's greatest chefs for the top 150 ingredients, and much more.
The Art and Science of Foodpairing® is destined to become the essential reference to creating delicious, exciting and perfectly balanced meals.
"synopsis" may belong to another edition of this title.
About the Author
Peter Coucquyt is a chef, Bernard Lahousse is a bio-engineer, Johan Langenbick is an entrepreneur and all three are the co-founders of Foodpairing®, a creative food-tech agency that works with chefs, bartenders, cookery schools and other culinary creatives to provide new food combinations based on the intrinsic properties of different foods. The company analyzes foods to identify common flavor components and operates one of the world's largest ingredient and flavor databases. The pairings have been validated by 14 of the world's top chefs. Foodpairing® is based in New York City and Ghent, Belgium.
"About this title" may belong to another edition of this title.
Search results for The Art and Science of Foodpairing: 10,000 flavour...
Seller Image
Art and Science of Foodpairing
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: New. Seller Inventory # 35805572-n
Stock Image
The Art and Science of Foodpairing 10,000 flavour matches that will transform the way you eat
Seller: Lakeside Books, Benton Harbor, MI, U.S.A.
Seller rating 5 out of 5 stars
Condition: New. Brand New! Not Overstocks or Low Quality Book Club Editions! Direct From the Publisher! We're not a giant, faceless warehouse organization! We're a small town bookstore that loves books and loves it's customers! Buy from Lakeside Books! Seller Inventory # OTF-S-9780228100843
Stock Image
The Art and Science of Foodpairing: 10,000 flavour matches that will transform the way you eat
Seller: California Books, Miami, FL, U.S.A.
Seller rating 4 out of 5 stars
Condition: New. Seller Inventory # I-9780228100843
Seller Image
The Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat (Hardback or Cased Book)
Seller: BargainBookStores, Grand Rapids, MI, U.S.A.
Seller rating 5 out of 5 stars
Hardback or Cased Book. Condition: New. The Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat. Book. Seller Inventory # BBS-9780228100843
Seller Image
Art and Science of Foodpairing
Seller: GreatBookPrices, Columbia, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: As New. Unread book in perfect condition. Seller Inventory # 35805572
Stock Image
The Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat (Hardcover)
Seller: Grand Eagle Retail, Bensenville, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: new. Hardcover. The Art and Science of Foodpairing(R) is postponed until 2020. 10,000 flavor matches that will transform the way you eat. Foodpairing(R) is not the familiar matching of wine to food. It is pairing aromatic molecules in food ingredients to create the most delicious and exciting results possible. The enjoyment of food is determined 80 percent by aroma and 20 percent by actual taste. Based on the molecular matches in two foods it can be determined that they will taste delicious eaten together, no matter how unconventional. The concept of foodpairing was invented by the great chef Heston Blumenthal from the 3 Michelin-starred restaurant, The Fat Duck. Other culinary colleagues developed the concept further and then incorporated it into a foodpairing database for use by the food and beverage industry. Thanks to the startlingly tasty results discovered with foodpairing, it is catching on quickly. Headlines like "The Science That Could Make You Crave Broccoli More Than Chocolate" ( Newsweek ) have piqued the curiosity of food lovers and home cooks everywhere. Thousands of chefs around the world already use it when they design their menus. Opening with information on how to use the book, The Art and Science of Foodpairing(R) contains: Foodpairing: What it is, how it works, methodology; the database; how to create a well-balanced recipe The omnivore's dilemma: The search for variety and novelty; learned food association; acquired tastes. Aroma: The importance of aroma to our flavor experience; how aromas are changed by cooking Smell: How people smell and perceive aromas; why smell is essential to the eating experience. The Foodpairing(R) directory: 10 pairings per food, 1000 ingredients, 10,000 combinations in total. The book also covers key food characteristics, aroma profiles, classic dishes, contemporary combinations, scientific explanations, special features and contributions from some of the world's greatest chefs for the top 150 ingredients, and much more. With ten times more pairings than any other book on flavor, this will become THE go-to reference for flavor and an instant classic for anyone interested in how to eat well. The Art and Science of Foodpairing(R) is destined to become the essential reference to creating delicious, exciting and perfectly balanced meals. Major promotion to enthusiasts and professionals in the food preparation industry and media. The Science behind Foodpairing(R) Foodpairing(R) is an exciting new method of identifying which foods go well together based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavor) with the analysis of aroma profiles derived from the chemical components of food. Using an enormous database, The Art and Science of Foodpairing(R) provides 10,000 flavor matches laid out in taste wheels and color keys. When cooks go to one ingredient, e.g. beets, they will find 10 food pairings and a color wheel revealing the taste results. For example, boiled beets will taste less like the earth they grew in and more like cheese if they are paired with coffee. Many pairings are ones we enjoy already, such as strawberries and chocolate, but the book opens the door to a wider world of unknown deliciousness, like broccoli and chocolate (what child won't go for that?). It can transform our food choices with outcomes that include good health. "From the scientists and chefs who discovered this new culinary science, and the company that created and maintains the enormous database, here is a fabulous reference to 10,000 food pairings for use in both professional and home kitchens."-- Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9780228100843
Seller Image
The Art and Science of Foodpairing: 10,000 flavour matches that will transform the way you eat
Seller: Rebooksellers, Tequesta, FL, U.S.A.
Seller rating 5 out of 5 stars
hardcover. Condition: Very Good. This Book is in Very Good condition. See our picture for exact item you will receive. All items ship within 24 hours. Packaging is 100% Recyclable. Most items purchased from Charitable organizations. A portion of each sale is also donated to a monthly charity, check your package for this month's charity. Reuse-Recycle-Rebook! Seller Inventory # 2604H-4497A-1307A
Seller Image
The Art and Science of Foodpairing
Seller: Rarewaves USA, OSWEGO, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardback. Condition: New. Seller Inventory # LU-9780228100843
Stock Image
The Art and Science of Foodpairing: 10,000 flavour matches that will transform the way you eat
Seller: Russell Books, Victoria, BC, Canada
Seller rating 5 out of 5 stars
Hardcover. Condition: New. Special order direct from the distributor. Seller Inventory # ING9780228100843
Buy New
US$ 49.95
US$ 19.99 shipping
Ships from Canada to U.S.A.
Ships from Canada to U.S.A.
Quantity: 19 available
Stock Image
The Art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the Way You Eat
Seller: Kennys Bookshop and Art Galleries Ltd., Galway, GY, Ireland
Seller rating 5 out of 5 stars
Condition: New. 2020. Hardcover. . . . . . Seller Inventory # V9780228100843
Buy New
US$ 65.08
US$ 10.81 shipping
Ships from Ireland to U.S.A.
Ships from Ireland to U.S.A.
Quantity: Over 20 available