Science and data-visualization drive this intriguing graph-filled reference dedicated to engineering new flavor combinations. The team--chef Coucquyt, bioengineer Lahousse, and tech entrepreneur Langenbick--employ such analysis as "gas chromatography-mass spectrometry" and plenty of gusto to arrive at 70 "aroma descriptors," then map those smells to myriad food and drink items. Those options are then matched with a vast assortment of companion offerings, adding up to 10,000 (often surprising) flavor combinations. Results are plotted out using flowing and segmented taste wheels and color-coded grids. A brown dot, for example, represents the woody aroma with descriptors including balsamic, pine, and the compound phenolic. A deep dive into coffee finds that the drink has over a thousand different aroma molecules, though no more than 40 are perceivable by humans, and dictates that freshly brewed coffee shares the same floral and spicy notes as grilled green asparagus. French fries,
meanwhile, have the caramel and roasted notes that make it a nice match with pan-fried pheasant or Japanese muskmelon. Restaurant professionals and intrepid amateurs will find plenty to ponder in this heady outing. (Publishers Weekly 2020-09-04)
This massive guidebook maps out 10,000 flavour pairings, laid out with taste wheels and colour keys. It also covers flavour and aroma profiles... Addressing classic and unusual combinations, and taking a deep dive into the science behind the flavour of common ingredients, from peaches to chorizo to whisky. (Julie Van Rosendaal Globe and Mail 2020-10-07)
Weighing in at almost four pounds, this impressive book is definitely not a cookbook. However, anyone who cooks will find The Art and Science of Foodpairing engrossing... Other books have tackled the subject of ingredients pairing, but none of them with the amount of data and scientific rigor that these authors bring to this work. An excellent reference source, this book not only teaches, it sparks your creativity... The Art and Science of Foodpairing provides a fascinating, thought provoking, palette-teasing read for anyone interested in food. (Jennifer McLagan New York Journal of Books 2020-10-01)
Raspberries and chocolate are obvious friends. But how about chocolate and cauliflower? Such less-well-known duos may be just as delightful according to a visually stunning new book, The Art and Science of Foodpairing. Its authors--a chef, a bioengineer and an entrepreneur--analyzed foods' aromatic molecular properties to devise 10,000 scientific flavor matches, from accessible (sweet potato and Cognac) to wacky (turkey and creme de cacao). Just the sort of creative prompts any cook could use right now. (Wall Street Journal Gift Guide 2020-11-21)
This book is a resource for geeks, science wonks and anyone who wants to shake things up at home--and it's quite glorious in its dive into deep science. If you're hot for gas chromatography-mass spectrometry equipment, prepare to be... agog. You like graphs, chemical schematics and cutaway illustrations of the olfactory bulb? This is your jam. And mine...I love this stuff. Will it make me cook better? Not sure. But I'll give it a whirl. I can't possibly summarize the complexity of this book here. But it's fun, there are tons of colour illustrations--and on Christmas day I couldn't imagine a better gift. For the food geek that you truly love. (Dick Snyder Canada's 100 Best 2020-12-01)
The secrets of flavour pairings have long been the domain of chefs and sommeliers. Not anymore. The website foodpairing.com and companion book The Art and Science of Food Pairing make it easy for anyone to explore the infinite combinations of flavours. Mackerel and Parmesan, anyone? (Dick Snyder Zoomer Magazine 2020-12-23)