The Flavor Matrix - The Art and Science of Pairing Common Ingredients to Create

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 IBM Watson. Working with the super computer to turn big data into delicious recipes, Briscione realised 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 flavour - and it led, in time, to The Flavor Matrix. A ground breaking 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 flavour-pairing manual anyone will ever need.

About the author

JAMES BRISCIONE and BROOKE PARKHURST are the husband-and-wife authors of four cookbooks, including the best-selling The Flavor Matrix. James is a chef and Food Network personality who hosted the award-winning digital series Man Crafted and is featured on the new Food Network Kitchen app, which offers live and on-demand cooking classes. He’s the first-ever two-time Chopped champion and regularly appears on television as a host and judge. James has appeared on Beat Bobby Flay, The Kitchen, Best Thing I Ever Ate, The Dr. OZ Show, and more. He was formerly the director of culinary research at the Institute of Culinary Education in New York City, where he led the school’s collaboration with IBM on the groundbreaking project “Chef Watson.” James and Brooke live in Pensacola, Florida and are the owners of Angelena’s Ristorante Italiano.

Product details

• Authors: Jame Briscione, James Briscione, Brooke Parkhurst, Parkhurst Brooke
• Publisher: Houghton Mifflin
• Languages: English
• Product format: Hardback
• Released: 31.03.2018
• EAN: 9780544809963
• ISBN: 978-0-544-80996-3
• Dimensions: 236 mm x 238 mm x 25 mm
• Subjects: Guides > Food & drink > Baking; SELF-HELP / General, COOKING / Courses & Dishes / General, SCIENCE / Chemistry / General, SCIENCE / Reference, REFERENCE / Personal & Practical Guides, COOKING / Reference, COOKING / Specific Ingredients / Herbs, Spices, Condiments, Self-help & personal development, Self-help, personal development and practical advice, General cookery and recipes, SCIENCE: Chemistry / General, REFERENCE: Personal & Practical Guides, COOKING: Reference, COOKING: Courses & Dishes / General, COOKING: Specific Ingredients / Herbs, Spices, Condiments, COOKING: Methods / Professional, Cookery dishes and courses / meals, Cookery / food and drink / food writing