The Art & Science of Foodpairing by Peter Coucquyt, Bernard Lahousse and Johan Langenbick
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 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 – 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 Maria Jose San Roman – Monastrell – Spain Keiko Nagae – Arome conseil en patisserie – Paris