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The Art & Science of Foodpairing

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

Peter Coucquyt Bernard Lahousse Johan Langenbick



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Mitchell Beazley
15 October 2020
Dietetics & nutrition; Popular science; Cookery, food & drink
'We build tools to create culinary happiness' - '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.


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
By:   Peter Coucquyt, Bernard Lahousse, Johan Langenbick
Imprint:   Mitchell Beazley
Country of Publication:   United Kingdom
Dimensions:   Height: 282mm,  Width: 222mm,  Spine: 30mm
Weight:   1.787kg
ISBN:   9781784722906
ISBN 10:   1784722901
Pages:   384
Publication Date:   15 October 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, and on Instagram and Twitter @foodpairing.

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