TY  - BOOK
AU  - Coucquyt,Peter
AU  - Lahousse,Bernard
AU  - Langenbick,Johan
TI  - The Art & science of foodpairing: 10,000 flavour matches that will transform the way you eat 
SN  - 9780228100843
AV  - TP372.5 .C68 2020
PY  - 2020///
CY  - Richmond Hill, Ontario, Buffalo, N.Y.
PB  - Firefly Books
KW  - Flavor
KW  - Food
KW  - Odor
KW  - Sensory evaluation
KW  - Taste
N1  - Includes bibliographical references (page 387) and index; 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
N2  - "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
ER  -