The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

$ 1,174.00
ISBN: 9780544809963
ISBN: 9780544809963
Editorial: Houghton Mifflin
Año de edición: 2018
Edición: 1
N° Paginas: 320
Tipo de pasta: Pasta dura
Descripción: Biografía del autor JAMES BRISCIONE and BROOKE PARKHURST are the husband-and-wife authors of four cookbooks, including the best-selling The Flavor Matrix. James is a chef and Food Network personality who hosted the award-winning digital series Man Crafted and is featured on the new Food Network Kitchen app, which offers live and on-demand cooking classes. He's the first-ever two-time Chopped champion and regularly appears on television as a host and judge. James has appeared on Beat Bobby Flay, The Kitchen, Best Thing I Ever Ate, The Dr. OZ Show, and more. He was formerly the director of culinary research at the Institute of Culinary Education in New York City, where he led the school's collaboration with IBM on the groundbreaking project "Chef Watson." James and Brooke live in Pensacola, Florida and are the owners of Angelena's Ristorante Italiano.BROOKE PARKHURST is a novelist, cookbook author, and former host of ABC's internet and digital cable food series. She lives in New York City. One of Smithsonian Magazine's Ten Best Food Books of the Year 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 IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need. Críticas "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 Director of Culinary Development at the Institute of Culinary Education in New York had the opportunity to work with IBM's supercomputer Watson. Drawing on a wealth of data, the computer would generate a list of ingredients, often ones you wouldn't think would go together, for the chefs to make a dish with. The results were surprisingly good. But, as Briscione points out, few people have access to Watson. Briscione took the ideas from his time with the supercomputer and offers a scientific look at how flavors break down and pair up. Using a modified color wheel for foods like brassicas and crustaceans, he reveals unexpected pairings, offering recipes to prove his case." --Food & Wine, "The 18 Spring Cookbooks We're Most Excited About" "Unlock[s] a whole world of information about why flavors work together...Full of detailed infographics, this book also includes Briscione's original recipes." --Epicurious, "Spring 2018 Cookbook Preview: The 37 New Cookbooks to Buy This Spring" "A fascinating collection of matrices that break down the best flavor combinations to make main ingredients shine...Visually, this book is stunning, like a science text for foodies, with a particularly helpful introduction...[The Flavor Matrix] is a treat for gourmands and food science geeks." --Library Journal "Briscione, director of culinary research at the Institute of Culinary Education, along with cowriter and wife Parkhurst, will delight food nerds with this scientific exploration of flavor profiles of common ingredients...Professional chefs and
  • Idioma: Inglés
  • Autor: Briscione, James
  • Editorial: Houghton Mifflin
  • N° Paginas: 320
  • Tipo de pasta: Pasta dura
  • Envío: Desde EE.UU.