Art & Science Of Foodpairing,Used
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Art & Science Of Foodpairing,Used
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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 goto reference for flavour and an instant classic for anyone interested in how to eat Gutsche and Gaston Acurio Astrid y Gaston PeruAndoni Luiz Aduriz Mugaritz SpainHeston Blumenthal The Fat Duck UKTony Conigliaro DrinksFactory UKSang Hoon Degeimbre L'Air du Temps BelgiumJason Howard #50YearsBim UK/CaribbeanMingoo Kang Mingles KoreaJane Lopes & Ben Shewry Attica AustraliaVirgilio Martinez Central PeruDominique Persoone The Chocolate Line BelgiumKarlos Ponte Taller Venezuela/DenmarkJoan Roce El Celler de Can Roca SpainDan Barber Blue Hill at Stone Barns USAKobus van der Merwe Wolfgat South AfricaDarren Purchese Burch & Purchese Sweet Studio MelbourneAlex Atala D.O.M BrazilMara Jos San Romn Monastrell SpainKeiko Nagae Arme conseil en patisserie Paris
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