The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

Product Information

About the Author

Then he met IBM Watson. Simple charts distill complex chemistry into simple visual guides that both experienced chefs and home cooks will able to use at a glance while cooking, helping anyone push the envelope in the kitchen. A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavour. Working with the supercomputer 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. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. Recipes include Seared Steaks with Almond-Cherry Pesto; Caesar Artichoke Dip; Brown Butter, Maple, and Pear Pork Roast; Spicy Kiwi and Bacon Grilled Cheese Sandwiches; “Umami in a Bottle” salad dressing; and Chocolate and Red Wine Bread Pudding. Published: May 2018 As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Pages: 320