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Art & Science of Foodpairing, The

$60.00

Art & Science of Foodpairing, The

SKU: 9781784722906 Category: Product ID: 51943

Description

Temporarily out of stock

Title: Art & Science of Foodpairing, The
Author: COUCQUYT PETER
Format: HARDCOVER
Publication date: 29/09/2020
Imprint: MITCHELL BEAZLEY
Price: $60.00
Publishing status: Active

\”We build tools to create culinary happiness\” – Foodpairing.com



\”There is a world of exciting flavour combinations out there and when they work it’s incredibly exciting\” – Heston Blumenthal



Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.



This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.



Contributors:

Astrid Gutsche and Gaston Acurio – Astrid y Gaston – Peru

Andoni Luiz Aduriz – Mugaritz – Spain

Heston Blumenthal – The Fat Duck – UK

Tony Conigliaro – DrinksFactory – UK

Sang Hoon Degeimbre – L’Air du Temps – Belgium

Jason Howard – #50YearsBim – UK/Caribbean

Mingoo Kang – Mingles – Korea

Jane Lopes & Ben Shewry – Attica – Australia

Virgilio Martinez – Central – Peru

Dominique Persoone – The Chocolate Line – Belgium

Karlos Ponte – Taller – Venezuela/Denmark

Joan Roce – El Celler de Can Roca – Spain

Dan Barber – Blue Hill at Stone Barns – USA

Kobus van der Merwe – Wolfgat – South Africa

Darren Purchese – Burch & Purchese Sweet Studio – Melbourne

Alex Atala – D.O.M – Brazil

Maria Jose San Roman – Monastrell – Spain

Keiko Nagae – Arome conseil en patisserie – Paris

ISBN: 9781784722906
Dimension: 286mm X 219mm
Pages: 384

Additional information

Dimensions 286 × 219 mm