The art & science of foodpairing : 10,000 flavour matches that will transform the way you eat
Coucquyt, Peter2020
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Foodpairing is a method for identifying which foods go well together, based on ground-breaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This ground-breaking 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.
Main title:
The art & science of foodpairing : 10,000 flavour matches that will transform the way you eat / Peter Coucquyt, Bernard Lahousse, Johan Langenbick.
Author:
Imprint:
London : Mitchell Beazley, 2020.©2020
Collation:
388 pages : colour illustrations ; 29 cm.
Notes:
Includes bibliographical references and index.
ISBN:
97817847229069781784722906
Dewey class:
641.3
Language:
English
Added title:
Subject:
BRN:
384288
More Information:
| Location | Collection | Call number | Status/Desc |
|---|---|---|---|
| Hampton Library | Adult Non Fiction - House and Garden | 641.3 COU | Available |