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The flavor matrix : the art and science of pairing common ingredients to create extraordinary dishes

Author: James Briscione; Brooke Parkhurst
Publisher: New York : Houghton Mifflin Harcourt, 2018.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
"A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor. As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBMWatson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to  Read more...
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Genre/Form: Cookbooks
Electronic books
Additional Physical Format: Print version:
Briscione, James, 1980- author.
Flavor matrix
New York : Houghton Mifflin Harcourt, 2018
(DLC) 2017051909
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: James Briscione; Brooke Parkhurst
ISBN: 9780544810006 0544810007
OCLC Number: 1019844223
Notes: Includes index.
Description: 1 online resource.
Contents: Front Cover; Endpapers; Front Matter; Reviews; Title; Copyright; Contents; Dedication; PART I: INTRODUCTION; The Art and Science of Flavor Pairing; How to Use This Book; PART II: INGREDIENTS; Alliumâ#x80;#x94;Garlic, Onion, Scallion, Shallot, Leek, Ramp, Chive; Artichoke; Asparagus; Avocado; Beef; Beet; Berryâ#x80;#x94;Strawberry, Blueberry, Blackberry, Raspberry, Cranberry; Brassica Oleracea: Floralâ#x80;#x94;Broccoli, Cauliflower, Romanesco; Brassica Oleracea: Leafyâ#x80;#x94;Cabbage, Brussels Sprout, Kohlrabi, Kale, Collard Greens; Brassica Rapaâ#x80;#x94;Napa Cabbage, Bok Choy, Broccoli Rabe, Turnip, Mustard Greens Capsicumâ#x80;#x94;Bell Pepper, ChileCaramel; Carrot; Citrusâ#x80;#x94;Orange, Lemon, Lime, Grapefruit; Cocoa; Corn; Cressâ#x80;#x94;Watercress, Nasturtium, Garden Cress; Crustaceanâ#x80;#x94;Crab, Lobster, Shrimp, Crawfish, Prawn, Langoustine; Cucumber; Dairyâ#x80;#x94;Milk, Cream, Cheese, Yogurt, Buttermilk, Sour Cream, CrÃm̈e Fraîche, Butter; Egg; Eggplant; Fennel; Fig; Fish; Game Meatâ#x80;#x94;Venison, Elk, Boar; Ginger; Grainâ#x80;#x94;Wheat, Barley, Oats, Farro, Quinoa; Grape; Green Bean; Honey; Jerusalem Artichoke; Kiwi; Lamb; Lemongrass; Lettuce; Melonâ#x80;#x94;Watermelon, Cantaloupe, Honeydew Molluskâ#x80;#x94;Snail, Mussel, Oyster, Cockle, Scallop, Clam, Octopus, SquidMushroom; Nutâ#x80;#x94;Almond, Cashew, Hazelnut, Peanut, Pecan, Pine Nut, Pistachio, Walnut; Olive; Peaâ#x80;#x94;Garden Pea, Snow Pea, Sugar Snap Pea, Field Pea; Pome Fruitâ#x80;#x94;Apple, Pear, Quince; Pomegranate; Pork; Potato; Poultryâ#x80;#x94;Chicken, Turkey, Duck, Quail, Squab, Pheasant, Guinea Hen, Goose; Radish; Rice; Root Vegetableâ#x80;#x94;Celery Root, Parsnip, Salsify; Squash, Summerâ#x80;#x94;Zucchini, Yellow, Chayote, Pattypan, Squash Blossom; Squash, Winterâ#x80;#x94;Acorn, Butternut, Spaghetti, Sweet Potato, Pumpkin Stone Fruitâ#x80;#x94;Peach, Nectarine, Plum, Apricot, CherrySugar Syrupâ#x80;#x94;Cane Syrup, Molasses, Sorghum Syrup, Maple Syrup; Tomato; Tropical Fruitâ#x80;#x94;Mango, Pineapple, Banana, Coconut, Passion Fruit, Papaya; Truffle; Vanilla; PART III: INSPIRATION; The Elements of Flavor; THE SIX BASIC TASTES; TEXTURES IN FOOD; AROMATIC COMPOUNDS FOUND IN FOOD; PRIMARY AROMA CATEGORIES AND SUBCATEGORIES; TASTES, PRIMARY AROMAS, AND FLAVOR-PAIRING CHARTS FOR EACH INGREDIENT; Back Matter; Additional Resources; Acknowledgments; Index; Endpapers; Back Cover; Spine
Responsibility: James Briscione with Brooke Parkhurst.

Abstract:

A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavour.  Read more...

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"The food-pairing bible you never knew you needed."--Smithsonian Magazine "Do chicken, mushrooms, and strawberries go together? What about banana and chili sauce? In 2012, James Briscione the Read more...

 
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