Name: The art & Science of Foodpairing: 10,000 Flavour Matches That Will Transform the way you eat
Price: 52.13 EUR
Availability: InStock
Author: Peter Coucquyt; Bernard Lahousse; Johan Langenbick
ISBN: 9781784722906

portada The art & Science of Foodpairing: 10,000 Flavour Matches That Will Transform the way you eat

The art & Science of Foodpairing: 10,000 Flavour Matches That Will Transform the way you eat

Type

Physical Book

Author

Publisher

Year

2020

Language

English

Pages

384

Format

Hardcover

ISBN13

9781784722906

Edition No.

The art & Science of Foodpairing: 10,000 Flavour Matches That Will Transform the way you eat

Peter Coucquyt (Author) · Bernard Lahousse (Author) · Johan Langenbick (Author) · Mitchell Beazley · Hardcover

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Synopsis "The art & Science of Foodpairing: 10,000 Flavour Matches That Will Transform the way you eat "

'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 BlumenthalFoodpairing 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 - PeruAndoni Luiz Aduriz - Mugaritz - SpainHeston Blumenthal - The Fat Duck - UKTony Conigliaro - DrinksFactory - UKSang Hoon Degeimbre - L'Air du Temps - BelgiumJason Howard - #50YearsBim - UK/CaribbeanMingoo Kang - Mingles - KoreaJane Lopes & Ben Shewry - Attica - AustraliaVirgilio Martinez - Central - PeruDominique Persoone - The Chocolate Line - BelgiumKarlos Ponte - Taller - Venezuela/DenmarkJoan Roce - El Celler de Can Roca - SpainDan Barber - Blue Hill at Stone Barns - USAKobus van der Merwe - Wolfgat - South AfricaDarren Purchese - Burch & Purchese Sweet Studio - MelbourneAlex Atala - D.O.M - BrazilMaría José San Román - Monastrell - SpainKeiko Nagae - Arôme conseil en patisserie - ParisPeter Coucquyt - Chef and co-founder of Foodpairing™Bernard Lahousse - Bio-engineer and co-founder of Foodpairing™Johan Langenbick - Entrepreneur and co-founder of Foodpairing™

Peter Coucquyt

(Author)

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Peter Coucquyt is a Belgian chef and co-founder of Foodpairing™, a platform that explores flavor combinations based on science. After a distinguished career in Michelin-starred restaurants, in 2009 he joined bioengineer Bernard Lahousse and entrepreneur Johan Langenbick to develop an extensive database of ingredients and flavors.

Among his most notable works is "The Art and Science of Foodpairing" (2016), co-authored with Lahousse and Langenbick, which offers 10,000 flavor combinations to transform the way we eat. His literary focus is on scientific gastronomy, merging culinary art with scientific research to innovate in the kitchen.

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Bernard Lahousse

(Author)

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Bernard Lahousse is a Belgian bioengineer and gastronomic scientist known for his innovative approach at the intersection of science and gastronomy. With a master's degree in bioengineering and intellectual property rights, he has dedicated his career to exploring how science can enhance culinary creativity.

He is the co-founder of Foodpairing®, a platform that scientifically analyzes flavor combinations to inspire chefs and cooking enthusiasts. Among his most notable works is "The Art and Science of Foodpairing" (2016), co-written with Peter Coucquyt and Johan Langenbick, which offers 10,000 flavor combinations to transform the way we eat.

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Johan Langenbick

(Author)

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Johan Langenbick is a Belgian entrepreneur known for his work at the intersection of innovation, food technology, and sustainability. He is the co-founder and CEO of Foodpairing®, a company that uses artificial intelligence to analyze flavor combinations, facilitating culinary creativity.

Among his most notable works is "The Art and Science of Foodpairing" (2016), co-written with Bernard Lahousse and Peter Coucquyt, which offers 10,000 flavor combinations to transform the way we eat. His literary focus is on scientific gastronomy, merging culinary art with scientific research to innovate in the kitchen.

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