|The Flavor Matrix The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes|
A progressive new manual to pairing components, primarily based on a famous chef's groundbreaking research into the chemical foundation of taste
As an instructor at one of the international’s top culinary colleges, james briscione concept he knew the way to blend and match components. then he met ibm watson. running with the supercomputer to show massive information into delicious recipes, briscione realized that he (like maximum chefs) knew next to nothing approximately why exclusive meals taste proper together. that epiphany released him on a quest to recognize the molecular basis of taste—and it led, in time, to the flavor matrix.
A groundbreaking ingredient-pairing guide, the flavor matrix indicates how science can liberate unheard-of possibilities for combining meals into astonishingly imaginitive dishes. briscione distills chemical analyses of various ingredients into smooth-to-use infographics, and affords thoughts-blowing recipes that he is created with them. the end result of extensive research and extremely good creativity inside the kitchen, the flavor matrix is a must-have for home chefs and expert cooks alike: the most effective taste-pairing manual everyone will ever need.
About the Author
Celebrity chef and instructor James Briscione is the director of culinary research at the Institute of Culinary Education, lead chef on IBM's Chef Watson project, and the first-ever two-time Chopped champion. He lives in New York City.
BROOKE PARKHURST is a novelist, cookbook author, and former host of ABC's internet and digital cable food series. She lives in New York City.
"The food-pairing bible you never knew you needed."—Smithsonian Magazine
"Do chicken, mushrooms, and strawberries go together? What about banana and chili sauce? In 2012, James Briscione the Director of Culinary Development at the Institute of Culinary Education in New York had the opportunity to work with IBM’s supercomputer Watson. Drawing on a wealth of data, the computer would generate a list of ingredients, often ones you wouldn’t think would go together, for the chefs to make a dish with. The results were surprisingly good. But, as Briscione points out, few people have access to Watson. Briscione took the ideas from his time with the supercomputer and offers a scientific look at how flavors break down and pair up. Using a modified color wheel for foods like brassicas and crustaceans, he reveals unexpected pairings, offering recipes to prove his case."—Food & Wine, "The 18 Spring Cookbooks We're Most Excited About"
"Unlock[s] a whole world of information about why flavors work together...Full of detailed infographics, this book also includes Briscione's original recipes."—Epicurious, "Spring 2018 Cookbook Preview: The 37 New Cookbooks to Buy This Spring"
"A fascinating collection of matrices that break down the best flavor combinations to make main ingredients shine...Visually, this book is stunning, like a science text for foodies, with a particularly helpful introduction...[The Flavor Matrix] is a treat for gourmands and food science geeks."—Library Journal
Download Cooking Ebook The Flavor Matrix The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes | 23 Mb | Pages 320 | EPUB | 2018