0
THE ART AND SCIENCE OF FOODPAIRING

THE ART AND SCIENCE OF FOODPAIRING

10,000 FLAVOUR MATCHES THAT WILL TRANSFORM THE WAY YOU EAT

PETER COUCQUYT / BERNARD LAHOUSSE / JOHAN LANGENBICK

Q. 510
IVA incluido
No disponible
Editorial:
FIREFLY BOOKS
Año de edición:
2020
ISBN:
978-0-2281-0084-3
Páginas:
388
Q. 510
IVA incluido
No disponible
Añadir a favoritos

10,000 flavor matches that will transform the way you eat. What is foodpairing? It is not the familiar and mundane matching of wine and food or even food and food, but it is certainly all about creating the most delicious culinary results possible. When humans taste a food, they are processing its taste 80 percent through the nose -- via the food's aromatic molecules -- and only 20 percent on the tongue. We can conclude then that knowing the aromatic molecular properties of a food is critical to pairing foods successfully for ultimate taste. For a long time, we have been unknowingly pairing aromatic molecules out of instinct, cultural history, tradition, and plain guesswork. Many of those are routine and make sense but others are counterintuitive, like balsamic vinegar on strawberries. We like them because they are delicious. What we didn't know is that they work because they share aromatic molecules. With this new knowledge we have discovered unheard-of pairings like chocolate on cauliflower and kiwi with oyster. So how do we use this new science? We at home don't have the technology to isolate molecules or store the results in a database. That's where The Art and Science of Foodpairing(R) comes in. 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(R) has proven to be revolutionary: When the Foodpairing(R) database went live, the chef and restaurant community came on like a storm with 100,000 website hits on the first day. Now over 200,000 chefs and restaurants in 140 countries regularly access the database when designing their menus. The Art and Science of Foodpairing(R) provides 10,000 flavor matches laid out in taste wheels and color keys. When cooks go to one ingredient, they will find 10 food pairings and a color wheel revealing the taste results. For example, boiled beets will taste less like the earth they grew in and more like cheese if they are paired with coffee, and cauliflower sprinkled with cocoa could turn the fussiest child into a veggie fiend. Foodpairing(R) has the potential to transform our food choices with outcomes that include good health as well as the power to alleviate boredom. The same dinner, the same staples. We get bored, our children get bored. Foodpairing(R), even without adding anything new to the pantry, can alleviate that. Beginning with an in-depth introduction and the story of Foodpairing(R), the book contains: Foodpairing(R) - What it is, how it works, methodology; the database; how to create a well-balanced recipe. The omnivore's dilemma - Including the conflict between playing safe and boredom, and the search for variety and novelty; learned food association; acquired tastes. Aroma - Including the importance of aroma to our flavor experience; how we change aromas by cooking; how ingredients create different or similar results; building your aroma library. Smell - Including how people smell and perceive aromas; why smell is essential to the eating experience. The Foodpairing(R) directory - 10 pairings per food, 10 per cooking method, 10,000 combinations in total. The book also covers key food characteristics, aroma profiles, classic dishes, contemporary combinations, scientific explanations, special features and contributions from some of the world's greatest chefs for the top 150 ingredients, and much more. The Art and Science of Foodpairing(R) is destined to become the essential reference to creating delicious, exciting and perfectly balanced meals.

Artículos relacionados

  • MOOD DRINKS
    MOOD DRINKS
    GABRIEL CABRERA
    A stunning collection of 60 unique alcohol-free cocktails that taste as good as they look.Mood Drinks is a seriously sexy collection of non-alcoholic cocktails, created and photographed by acclaimed lifestyle photographer Gabriel Cabrera. Gabriel has crafted 60 stylish recipes to help reflect, enhance or shift your mood. Each chapter groups recipes by shared flavor profile, car...
    Disponible

    Q. 230

  • BIG GIN
    BIG GIN
    EMANUELE MENSAH
    Everything the connoisseur could ever want to know about gin, the spirit that sparked a worldwide distilling boom.Nothing communicates elegance and refinement like a Martini. Nothing refreshes on a warm summer day like a Gin & Tonic. It is no accident that gin stands at the center of these iconic cocktails, as its bold, unique character leaves a lasting impression everywhere it...
    Disponible

    Q. 410

  • BETTY CROCKER FOUND RECIPES
    BETTY CROCKER FOUND RECIPES
    BETTY CROCKER
    From Betty Crocker, the brand beloved by generations of Americans, a carefully curated treasure trove of more than 100 favorite vintage recipes found in the Betty Crocker archives, dusted off and so delicious you'll love them on today's table. Over the last century, Betty Crocker has created thousands of well-tested, wonderful recipes, some especially that spark fond memorie...
    Disponible

    Q. 310

  • THE ENCYCLOPEDIA OF PASTA
    THE ENCYCLOPEDIA OF PASTA
    THE COASTAL KITCHEN
    Capture the heart and soul of pasta with 350 rich recipes in this extraordinary encyclopedic cookbook. Be it a classic Lasagna, a creamy Carbonara, or a simple yet delicious Aglio e Olio, The Encyclopedia of Pasta has it all. This book caters to all levels of culinary expertise, from the novice cook making their first Spaghetti Bolognese to the seasoned chef exploring intrica...
    Disponible

    Q. 410

  • A COUPE OF THORNS AND ROSÉ
    A COUPE OF THORNS AND ROSÉ
    POP PRESS
    60 sweet and spicy classic cocktails inspired by your favorite romantasy stories, for fans of Sarah J. Maas, Rebecca Yarros, and Heather FawcettWith toe-curling tipples and scrumptious spritzes, A Coupe of Thorns and Rosé is the perfect companion to add some serious spice to your next reading session. The single-serving recipes easily scale up to serve a crowd, with enticing ti...
    Único ejemplar, sujeto
    a disponibilidad

    Q. 190

  • KILLER COCKTAILS
    KILLER COCKTAILS
    HOLLY FREY / MARIA TRIMARCHI
    From the hosts of the criminally popular podcast Criminalia, Holly Frey and Maria Trimarchi, a dangerously delicious cocktail and mocktail book inspired by history's most notorious (and notoriously overlooked) criminals Every month, over 200,000 listeners download Criminalia to hear stories of history's wildest and most devious criminals they never knew existed. But this isn'...
    Disponible

    Q. 300

Otros libros del autor

  • EL ARTE Y LA CIENCIA DEL FOODPAIRING
    EL ARTE Y LA CIENCIA DEL FOODPAIRING
    PETER COUCQUYT / BERNARD LAHOUSSE / JOHAN LANGENBICK
    El foodpairing es un método que, a partir de los aromas de los alimentos, identifica cuáles son los que mejor funcionan juntos. Basado en investigaciones científicas revolucionarias, se trata de una combinación de neurogastronomía (el modo en el que el cerebro percibe el sabor) con el análisis de las moléculas aromáticas presentes en los ingredientes. En El arte y la ciencia ...
    No disponible

    Q. 380