EAN: 9781784722906

THE ART & SCIENCE OF FOODPAIRING - PETER COUCQU...

"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 exciting 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 María José San Román - Monastrell - Spain Keiko Nagae -
Arôme conseil en patisserie - Paris

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