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The art & science of foodpairing: 10,000 flavour matches that will transform the way you eat
Inhaltstyp (RDA) Text
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Datenträgertyp (RDA) Band
1. Person/Familie Coucquyt, Peter [VerfasserIn]
2. Person/Familie Lahousse, Bernard
3. Person/Familie Langenbick, Johan
Titel The art & science of foodpairing: 10,000 flavour matches that will transform the way you eat
Verantw.-ang. Peter Coucquyt, Bernard Lahousse, Johan Langenbick
Weitere Sachtitel Art and science of foodpairing
Weitere Sachtitel Art & science of food pairing
Verlagsort London, UK
Verlag Mitchell Beazley
E-Jahr 2020
Umfangsangabe 388 pages : colour illustrations
Formatangabe 29 cm
ISBN 1-78472-290-1
ISBN 978-1-78472-290-6
Schlagwort / lok. Geschmack / Kulturgeschichte
Schlagwort / lok. Wahrnehmung / Geschmack
Inhaltliche Zsfg. 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 fruit to oyster: key ingredients & pairing suggestions -- Index of ingredients.
2. Inhaltliche Zsfg. "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."--Publisher information
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