000			02266cam a22004338i 4500
001			ocm1090868178
003			OCoLC
005			20220726091000.0
008			190401s2020 onca b 001 0 eng
010			_a 2020935262
020			_a9780228100843
035			_a(OCoLC)1090868178 _z(OCoLC)1224549785
040			_aNLC _beng _erda _cYDX _dBDX _dNLC _dOCLCF _dNBO _dUAP _dGZD _dOCLCO _dCLE _dDLC _dNLC _dMiTN
050		4	_aTP372.5 _b.C68 2020
099			_a664.072 _aC
100	1		_aCoucquyt, Peter,
245	1	4	_aThe Art & science of foodpairing : _b10,000 flavour matches that will transform the way you eat / _cPeter Coucquyt, Bernard Lahousse, Johan Langenbick.
246	3		_aArt & science of food pairing.
246	3		_aArt and science of foodpairing.
264		1	_aRichmond Hill, Ontario ; _aBuffalo, N.Y. : _bFirefly Books, _c2020.
264		4	_c©2020.
300			_a388 pages, _bcolor illustrations ; _c29 cm.
336			_astill image _bsti _2rdacontent.
336			_atext _btxt _2rdacontent.
337			_aunmediated _bn _2rdamedia.
338			_avolume _bnc _2rdacarrier.
504			_aIncludes bibliographical references (page 387) and index.
505	0		_aThe 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.
520			_a"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."-- _cProvided by publisher.
520			_aFoodpairing 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.
650		0	_aFlavor.
650		0	_aFood.
650		0	_aFood _xOdor.
650		0	_aFood _xSensory evaluation.
650		0	_aTaste _xSensory evaluation.
700	1		_aLahousse, Bernard,
700	1		_aLangenbick, Johan,
942			_2lcc
999			_c518133 _d518133