Now browsing in: FOOD & DRINK General cookery The Art & Science of Foodpairing

The Art & Science of Foodpairing

by Coucquyt, Peter hardback , 384 pages
ISBN:
Publisher:
Publication date:
Origin:
  9781784722906 
Octopus Publishing Group 
29/09/2020 
United Kingdom 

(0.00 points)
Rate and/or review
Orderable - Estimated shipping in 1-3 weeks -
HUF 14,850
- 10 %

HUF 13,365
Order
10,000 flavour matches that will transform the way you eat. "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 BlumenthalFoodpairing 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, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.