| Description |
1 online resource |
| Contents |
Front Cover; Endpapers; Front Matter; Reviews; Title; Copyright; Contents; Dedication; PART I: INTRODUCTION; The Art and Science of Flavor Pairing; How to Use This Book; PART II: INGREDIENTS; Alliumâ#x80;#x94;Garlic, Onion, Scallion, Shallot, Leek, Ramp, Chive; Artichoke; Asparagus; Avocado; Beef; Beet; Berryâ#x80;#x94;Strawberry, Blueberry, Blackberry, Raspberry, Cranberry; Brassica Oleracea: Floralâ#x80;#x94;Broccoli, Cauliflower, Romanesco; Brassica Oleracea: Leafyâ#x80;#x94;Cabbage, Brussels Sprout, Kohlrabi, Kale, Collard Greens; Brassica Rapaâ#x80;#x94;Napa Cabbage, Bok Choy, Broccoli Rabe, Turnip, Mustard Greens |
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Capsicumâ#x80;#x94;Bell Pepper, ChileCaramel; Carrot; Citrusâ#x80;#x94;Orange, Lemon, Lime, Grapefruit; Cocoa; Corn; Cressâ#x80;#x94;Watercress, Nasturtium, Garden Cress; Crustaceanâ#x80;#x94;Crab, Lobster, Shrimp, Crawfish, Prawn, Langoustine; Cucumber; Dairyâ#x80;#x94;Milk, Cream, Cheese, Yogurt, Buttermilk, Sour Cream, CrÃm̈e Fraîche, Butter; Egg; Eggplant; Fennel; Fig; Fish; Game Meatâ#x80;#x94;Venison, Elk, Boar; Ginger; Grainâ#x80;#x94;Wheat, Barley, Oats, Farro, Quinoa; Grape; Green Bean; Honey; Jerusalem Artichoke; Kiwi; Lamb; Lemongrass; Lettuce; Melonâ#x80;#x94;Watermelon, Cantaloupe, Honeydew |
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Molluskâ#x80;#x94;Snail, Mussel, Oyster, Cockle, Scallop, Clam, Octopus, SquidMushroom; Nutâ#x80;#x94;Almond, Cashew, Hazelnut, Peanut, Pecan, Pine Nut, Pistachio, Walnut; Olive; Peaâ#x80;#x94;Garden Pea, Snow Pea, Sugar Snap Pea, Field Pea; Pome Fruitâ#x80;#x94;Apple, Pear, Quince; Pomegranate; Pork; Potato; Poultryâ#x80;#x94;Chicken, Turkey, Duck, Quail, Squab, Pheasant, Guinea Hen, Goose; Radish; Rice; Root Vegetableâ#x80;#x94;Celery Root, Parsnip, Salsify; Squash, Summerâ#x80;#x94;Zucchini, Yellow, Chayote, Pattypan, Squash Blossom; Squash, Winterâ#x80;#x94;Acorn, Butternut, Spaghetti, Sweet Potato, Pumpkin |
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Stone Fruitâ#x80;#x94;Peach, Nectarine, Plum, Apricot, CherrySugar Syrupâ#x80;#x94;Cane Syrup, Molasses, Sorghum Syrup, Maple Syrup; Tomato; Tropical Fruitâ#x80;#x94;Mango, Pineapple, Banana, Coconut, Passion Fruit, Papaya; Truffle; Vanilla; PART III: INSPIRATION; The Elements of Flavor; THE SIX BASIC TASTES; TEXTURES IN FOOD; AROMATIC COMPOUNDS FOUND IN FOOD; PRIMARY AROMA CATEGORIES AND SUBCATEGORIES; TASTES, PRIMARY AROMAS, AND FLAVOR-PAIRING CHARTS FOR EACH INGREDIENT; Back Matter; Additional Resources; Acknowledgments; Index; Endpapers; Back Cover; Spine |
| Summary |
"A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor. As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBMWatson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need"-- Provided by publisher |
| Notes |
Includes index |
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Print version record and CIP data provided by publisher; resource not viewed |
| Subject |
Cooking
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Food -- Composition.
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Food -- Analysis.
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Flavor
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COOKING -- Courses & Dishes -- General.
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SCIENCE -- Chemistry -- General.
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COOKING -- Reference.
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COOKING -- Methods -- Professional.
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COOKING -- Specific Ingredients -- Herbs, Spices, Condiments.
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REFERENCE -- Personal & Practical Guides.
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TECHNOLOGY & ENGINEERING -- Food Science.
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Cooking
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Flavor
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Food -- Analysis
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Food -- Composition
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| Genre/Form |
cookbooks.
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Cookbooks
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Cookbooks.
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Livres de cuisine.
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| Form |
Electronic book
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| Author |
Parkhurst, Brooke, author
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| LC no. |
2018000947 |
| ISBN |
9780544810006 |
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0544810007 |
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