Book : The Art And Science Of Foodpairing 10,000 Flavour...

-Titulo Original : The Art And Science Of Foodpairing 10,000 Flavour Matches That Will Transform The Way You Eat

-Fabricante :

Firefly Books

-Descripcion Original:

Review Whether you cook food or eat it (which should cover everybody), you know that food is elevated not only by how it is prepared but how it tastes in the company of other food. There is a culinary art and science to it. In a new book, The Art and Science of Foodpairing, authors Peter Coucquyt, Bernard Lahousse, and Johan Langenbick will take you deep, deep into the science... Part textbook and part reference guide, The Art and Science of Foodpairing explores the scientific inner workings of a well-balanced recipe from the perspective of how we perceive taste. This includes acknowledging the relevance of acquired tastes (sweet, salty, sour, bitter, and umami), learned food associations, and the importance of texture and aroma. The book also includes contributions from renowned chefs for what are considered the top 150 ingredients in cooking... The book is best understood when put into practice. Look up an ingredient and see 10 resulting food pairings and a color wheel revealing the taste results... This is no ordinary cookbook. What is most exciting about The Art and Science of Foodpairing is its commitment to inspire experimentation, whether youre cooking at home or work as a professional chef. To remain committed to healthy eating throughout our lives, the authors urge, we must find the right balance between playing it safe and boredom, dietarily speaking. -- Amy Schultz Sociability Magazine Published On: 2020-11-25 Inspiration in the kitchen is guaranteed. -- Martin Lersch Khymos Blog Published On: 2020-11-25 Science and data-visualization drive this intriguing graph-filled reference dedicated to engineering new flavor combinations. The team--chef Coucquyt, bioengineer Lahousse, and tech entrepreneur Langenbick--employ such analysis as gas chromatography-mass spectrometry and plenty of gusto to arrive at 70 aroma descriptors, then map those smells to myriad food and drink items. Those options are then matched with a vast assortment of companion offerings, adding up to 10,000 (often surprising) flavor combinations. Results are plotted out using flowing and segmented taste wheels and color-coded grids. A brown dot, for example, represents the woody aroma with descriptors including balsamic, pine, and the compound phenolic. A deep dive into coffee finds that the drink has over a thousand different aroma molecules, though no more than 40 are perceivable by humans, and dictates that freshly brewed coffee shares the same floral and spicy notes as grilled green asparagus. French fries, meanwhile, have the caramel and roasted notes that make it a nice match with pan-fried pheasant or Japanese muskmelon. Restaurant professionals and intrepid amateurs will find plenty to ponder in this heady outing. Publishers Weekly Published On: 2020-09-04 This massive guidebook maps out 10,000 flavour pairings, laid out with taste wheels and colour keys. It also covers flavour and aroma profiles... Addressing classic and unusual combinations, and taking a deep dive into the science behind the flavour of common ingredients, from peaches to chorizo to whisky. -- Julie Van Rosendaal Globe and Mail Published On: 2020-10-07 Weighing in at almost four pounds, this impressive book is definitely not a cookbook. However, anyone who cooks will find The Art and Science of Foodpairing engrossing... Other books have tackled the subject of ingredients pairing, but none of them with the amount of data and scientific rigor that these authors bring to this work. An excellent reference source, this book not only teaches, it sparks your creativity... The Art and Science of Foodpairing provides a fascinating, thought provoking, palette-teasing read for anyone interested in food. -- Jennifer McLagan New York Journal of Books Published On: 2020-10-01 Raspberries and chocolate are obvious friends. But how about chocolate and cauliflower? Such less-well-known duos may be just as delightful according to a visually stunning new book, The Art and Sci