The Flavor Matrix, Revised Edition The Art and Science of Pairing Common Ingredients to Cook Extraordinary Dishes
-
- Englisch ausgewählt
38,99 €
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Gebundene Ausgabe
Erscheinungsdatum
20.04.2027
Abbildungen
color photos and infographics
Verlag
Harper Collins (US)Seitenzahl
336
Gewicht
644 g
Sprache
Englisch
ISBN
978-0-06-351245-0
Drawing on the latest food science and cutting-edge developments in flavor mapping technology, this revised edition of the critically acclaimed “food pairing bible” reveals the next evolution of flavor-pairing science. Updated with 25 new recipes and photos, 60 new matrices and flavor bridging graphics, and a new section on pairing flavors with spirits.
A groundbreaking ingredient-pairing guide, The Flavor Matrix showed how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. But technology has evolved rapidly since the book’s first publication, and now even more mind-blowing pairings are within our grasp. In this updated edition, culinary innovator/chef James Briscione and his wife and collaborator Brooke Parkhurst take the science of flavor pairing to the next level.
By reducing 150 of the most common ingredients to their essential chemical fingerprints and distilling this information in simple infographics— “flavor matrices”—this cookbook reveals the surprising compatibilities between various foods. The revised edition includes 25 new recipes, updated matrices, and brand-new flavor bridging charts, a practical tool that helps you translate pairings into pathways so you can build original dishes with structure and intention, plus a brand new section that applies the same scientific rigor to spirits for mixology.
With even more surprising pairings showcased through innovative recipes like:
• Roasted Beets with Shaved Carrot, Fennel and Radicchio & Orange-Hazelnut Dressing
• Cocoa and Chili-Rubbed Beef
• Cauliflower Sformatino with Caviar and Dill
• Seared Scallops with Malt-Vinegar Beurre Blanc, Bacon Lardons, and Shaved Asparagus
• Ginger Mule with Pistachio Vodka
• Fresh “Dirty” Cucumber Martini
• Citrus Olive Oil Cake with Earl Grey Syrup
This updated edition highlights the latest breakthroughs in food science and gastronomy that weren’t possible ten years ago. A must-have for home cooks, professional chefs, and mixologists alike, this book is an inspiring tool for pushing the boundaries of creativity in the kitchen.
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