Bibliograph

The art & science of foodpairing, 10,000 flavour matches that will transform the way you eat, Peter Coucquyt, Bernard Lahousse, Johan Langenbick

Type

Label

The art & science of foodpairing, 10,000 flavour matches that will transform the way you eat, Peter Coucquyt, Bernard Lahousse, Johan Langenbick

Language

eng

Bibliography note

Includes bibliographical references and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

The art & science of foodpairing

Responsibility statement

Peter Coucquyt, Bernard Lahousse, Johan Langenbick

Sub title

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

Summary

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

Target audience

adult

resource.variantTitle

Art & science of food pairingArt and science of foodpairingArt and science of food pairing

Classification