Name: The art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the way you eat
Price: 42.65 EUR
Availability: InStock
Author: Johan Langenbick
ISBN: 9780228100843

portada The art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the way you eat

The art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the way you eat

Type

Physical Book

Author

Publisher

Year

2020

Language

English

Pages

388

Format

Hardcover

Dimensions

28.4 x 21.8 x 3.0 cm

Weight

1.75 kg.

ISBN13

9780228100843

Edition No.

Synopsis "The art and Science of Foodpairing: 10,000 Flavour Matches That Will Transform the way you eat "

10,000 flavor matches that will transform the way you eat. What is foodpairing? It is not the familiar and mundane matching of wine and food or even food and food, but it is certainly all about creating the most delicious culinary results possible. When humans taste a food, they are processing its taste 80 percent through the nose -- via the food's aromatic molecules -- and only 20 percent on the tongue. We can conclude then that knowing the aromatic molecular properties of a food is critical to pairing foods successfully for ultimate taste. For a long time, we have been unknowingly pairing aromatic molecules out of instinct, cultural history, tradition, and plain guesswork. Many of those are routine and make sense but others are counterintuitive, like balsamic vinegar on strawberries. We like them because they are delicious. What we didn't know is that they work because they share aromatic molecules. With this new knowledge we have discovered unheard-of pairings like chocolate on cauliflower and kiwi with oyster. So how do we use this new science? We at home don't have the technology to isolate molecules or store the results in a database. That's where The Art and Science of Foodpairing(R) comes in. From the scientists and chefs who discovered this new culinary science, and the company that created and maintains the enormous database, here is a fabulous reference to 10,000 food pairings for use in both professional and home kitchens. Foodpairing(R) has proven to be revolutionary: When the Foodpairing(R) database went live, the chef and restaurant community came on like a storm with 100,000 website hits on the first day. Now over 200,000 chefs and restaurants in 140 countries regularly access the database when designing their menus. The Art and Science of Foodpairing(R) provides 10,000 flavor matches laid out in taste wheels and color keys. When cooks go to one ingredient, they will find 10 food pairings and a color wheel revealing the taste results. For example, boiled beets will taste less like the earth they grew in and more like cheese if they are paired with coffee, and cauliflower sprinkled with cocoa could turn the fussiest child into a veggie fiend. Foodpairing(R) has the potential to transform our food choices with outcomes that include good health as well as the power to alleviate boredom. The same dinner, the same staples. We get bored, our children get bored. Foodpairing(R), even without adding anything new to the pantry, can alleviate that. Beginning with an in-depth introduction and the story of Foodpairing(R), the book contains: Foodpairing(R) - What it is, how it works, methodology; the database; how to create a well-balanced recipe. The omnivore's dilemma - Including the conflict between playing safe and boredom, and the search for variety and novelty; learned food association; acquired tastes. Aroma - Including the importance of aroma to our flavor experience; how we change aromas by cooking; how ingredients create different or similar results; building your aroma library. Smell - Including how people smell and perceive aromas; why smell is essential to the eating experience. The Foodpairing(R) directory - 10 pairings per food, 10 per cooking method, 10,000 combinations in total. The book also covers key food characteristics, aroma profiles, classic dishes, contemporary combinations, scientific explanations, special features and contributions from some of the world's greatest chefs for the top 150 ingredients, and much more. The Art and Science of Foodpairing(R) is destined to become the essential reference to creating delicious, exciting and perfectly balanced meals.

Peter Coucquyt

(Author)

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Peter Coucquyt is a Belgian chef and co-founder of Foodpairing™, a platform that explores flavor combinations based on science. After a distinguished career in Michelin-starred restaurants, in 2009 he joined bioengineer Bernard Lahousse and entrepreneur Johan Langenbick to develop an extensive database of ingredients and flavors.

Among his most notable works is "The Art and Science of Foodpairing" (2016), co-authored with Lahousse and Langenbick, which offers 10,000 flavor combinations to transform the way we eat. His literary focus is on scientific gastronomy, merging culinary art with scientific research to innovate in the kitchen.

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Bernard Lahousse

(Author)

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Bernard Lahousse is a Belgian bioengineer and gastronomic scientist known for his innovative approach at the intersection of science and gastronomy. With a master's degree in bioengineering and intellectual property rights, he has dedicated his career to exploring how science can enhance culinary creativity.

He is the co-founder of Foodpairing®, a platform that scientifically analyzes flavor combinations to inspire chefs and cooking enthusiasts. Among his most notable works is "The Art and Science of Foodpairing" (2016), co-written with Peter Coucquyt and Johan Langenbick, which offers 10,000 flavor combinations to transform the way we eat.

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Johan Langenbick

(Author)

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Johan Langenbick is a Belgian entrepreneur known for his work at the intersection of innovation, food technology, and sustainability. He is the co-founder and CEO of Foodpairing®, a company that uses artificial intelligence to analyze flavor combinations, facilitating culinary creativity.

Among his most notable works is "The Art and Science of Foodpairing" (2016), co-written with Bernard Lahousse and Peter Coucquyt, which offers 10,000 flavor combinations to transform the way we eat. His literary focus is on scientific gastronomy, merging culinary art with scientific research to innovate in the kitchen.

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