The Art & Science of Foodpairing: 10,000 flavour matches that will transform the way you eat

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Peter Coucquyt Bernard Lahousse

The Art & Science of Foodpairing

10,000 flavour matches that will transform the way you eat

Peter Coucquyt, Bernard Lahousse, Johan Langenbick

$79.99

Hardback

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QTY:

English

Mitchell Beazley
29 September 2020

Dietetics & nutrition; Popular science; Cookery, food & drink

'Just the sort of creative prompts any cook could use right now' - The Wall Street Journal

'A fascinating, thought provoking, palette-teasing read for anyone interested in food' - New York Journal of Books

'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 Blumenthal

Foodpairing 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.

Contributors:

Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru

Andoni Luiz Aduriz - Mugaritz - Spain

Heston Blumenthal - The Fat Duck - UK

Tony Conigliaro - DrinksFactory - UK

Sang Hoon Degeimbre - L'Air du Temps - Belgium

Jason Howard - #50YearsBim - UK/Caribbean

Mingoo Kang - Mingles - Korea

Jane Lopes & Ben Shewry - Attica - Australia

Virgilio Martinez - Central - Peru

Dominique Persoone - The Chocolate Line - Belgium

Karlos Ponte - Taller - Venezuela/Denmark

Joan Roce - El Celler de Can Roca - Spain

Dan Barber - Blue Hill at Stone Barns - USA

Kobus van der Merwe - Wolfgat - South Africa

Darren Purchese - Burch & Purchese Sweet Studio - Melbourne

Alex Atala - D.O.

M - Brazil

Maria Jose San Roman - Monastrell - Spain

Keiko Nagae - Arome conseil en patisserie - Paris

Peter Coucquyt - Chef and co-founder of Foodpairing

Bernard Lahousse - Bio-engineer and co-founder of Foodpairing

Johan Langenbick - Entrepreneur and co-founder of Foodpairing

By: Peter Coucquyt, Bernard Lahousse, Johan Langenbick
Imprint: Mitchell Beazley
Country of Publication: United Kingdom
Dimensions: Height: 284mm, Width: 222mm, Spine: 30mm
Weight: 1.780kg
ISBN: 9781784722906
ISBN 10: 1784722901
Pages: 384
Publication Date: 29 September 2020
Audience: General/trade , Professional and scholarly , Professional and scholarly , ELT Advanced , Undergraduate
Format: Hardback
Publisher's Status: Active

The Foodpairing Company is a creative food-tech agency that works with chefs, bartenders, chocolatiers, pastry chefs, product developers, cookery schools and other culinary creatives to provide new possible food combinations based on the intrinsic properties of different foods. The team there analyses foods under laboratory conditions to identify which flavour components they have in common, and operates one of the world's largest ingredient and flavour databases. From their headquarters in Belgium and offices in New York City, they work with food professionals in 150 countries worldwide; their key markets are the US, Belgium, the UK, Italy, the Netherlands, Germany, France, Australia, Spain, Greece, Russia, Switzerland and Canada. Peter Coucquyt is a chef and co-founder of Foodpairing . Bernard Lahousse is a bio-engineer and co-founder of Foodpairing . Johan Langenbick is an entrepreneur and co-founder of Foodpairing . Find out more at www.foodpairing.com, blog.foodpairing.com and on Instagram and Twitter @foodpairing.