The flavor matrix : the art and science of pairing common ingredients to create extraordinary dishes / James Briscione with Brooke Parkhurst.

By:

Briscione, James, 1980-

Contributor(s):

Parkhurst, Brooke

text

Media type:

unmediated

Carrier type:

volume

ISBN:

0544809963
9780544809963

Subject(s):

Genre/Form:

Cookbooks

DDC classification:

664/.07 23
641.5 23

LOC classification:

TX714 .B7534 2018

Summary: "A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor. 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 IBMWatson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized 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 flavor--and it led, in time, to The Flavor Matrix. A groundbreaking 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."-- Provided by publisher.

Holdings
Item type	Current library	Shelving location	Call number	Copy number	Status	Date due	Barcode
Book	NMC Library	Stacks	TX714 .B7534 2018 (Browse shelf(Opens below))	1	Available		33039001535532

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Previous								Next
Previous	TX686 .S74 2004 All about braising : the art of uncomplicated cooking /	TX690.7 .C67 2018 The effortless sous vide cookbook : 140 recipes for crafting restaurant-quality meals every day /	TX714 .B67 2016 Appetites : a cookbook /	TX714 .B7534 2018 The flavor matrix : the art and science of pairing common ingredients to create extraordinary dishes /	TX714 .B848 2019 The Blue Zones kitchen : 100 recipes to live to 100 /	TX714 .C436 2020 Eat a peach : a memoir /	TX714 .C6267 2017 Comfort food : meanings and memories /	Next

Includes bibliographical references (page 298) and index.

"A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor. 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 IBMWatson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized 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 flavor--and it led, in time, to The Flavor Matrix. A groundbreaking 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."-- Provided by publisher.

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