Coucquyt, Peter, <br/><br/>
The Art & science of foodpairing :  10,000 flavour matches that will transform the way you eat / 
 Art & science of food pairing.  Art and science of foodpairing. 
Peter Coucquyt, Bernard Lahousse, Johan Langenbick. 
 - 388 pages,  color illustrations ;  29 cm. 
<br/><br/>Includes bibliographical references (page 387) and index. 
<br/><br/>The story of foodpairing -- Key aromas -- Olfaction versus gustation -- The importance of aroma -- Aroma molecules -- Building your aroma library -- How foodpairing works -- Ingredients & pairings -- From kiwi to oyster: key ingredients & pairing suggestions. 
<br/><br/> "From the scientists and chefs who discovered this new culinary science, and the company that created and maintains the enormous database, here is a fabulous reference to 10,000 food pairings for use in both professional and home kitchens."--  Foodpairing is a method for identifying which foods go well together.  This book explains why the food combinations we know and love work so well together and opens up a new world of delicious pairings that will transform the way we eat. -- Adapted from back cover. 
<br/><br/><label>ISBN: </label>9780228100843 
<br/><br/><label>LCCN: </label>2020935262 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Flavor.<br/>Food.<br/>Food--Odor.<br/>Food--Sensory evaluation.<br/>Taste--Sensory evaluation.
<br/><br/><label>LC Class. No.: </label>TP372.5  / .C68 2020