The Art & Science of Foodpairing

The Art & Science of Foodpairing
Peter Coucquyt, Bernard Lahousse, Johan Langenbick
RRP:
NZ$ 75.00
Our Price:
NZ$ 60.00
Hardback
h286 x 219mm - 384pg
31 Oct 2019 UK
International import eta 7-19 days
9781784722906
Out Of Stock
Currently no stock in-store, stock is sourced to your order
"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 BlumenthalFoodpairing 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 - PeruAndoni Luiz Aduriz - Mugaritz - SpainHeston Blumenthal - The Fat Duck - UKTony Conigliaro - DrinksFactory - UKSang Hoon Degeimbre - L' Air du Temps - BelgiumJason Howard - #50YearsBim - UK/CaribbeanMingoo Kang - Mingles - KoreaJane Lopes & Ben Shewry - Attica - AustraliaVirgilio Martinez - Central - PeruDominique Persoone - The Chocolate Line - BelgiumKarlos Ponte - Taller - Venezuela/DenmarkJoan Roce - El Celler de Can Roca - SpainDan Barber - Blue Hill at Stone Barns - USAKobus van der Merwe - Wolfgat - South AfricaDarren Purchese - Burch & Purchese Sweet Studio - MelbourneAlex Atala - D. O. M - BrazilMaria Jose San Roman - Monastrell - SpainKeiko Nagae - Arome conseil en patisserie - Paris
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.
Status: Active
ISBN-13: 9781784722906
Published: 31 Oct 2019
Published In: United Kingdom
Imprint: Mitchell Beazley
Publisher: Octopus Publishing Group
Format: Hardback
Height: 286mm
Width: 219mm
Pages: 384

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