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The Art & Science of Foodpairing

The Art & Science of Foodpairing

621 kr

621 kr

Få kvar

Tis, 15 sep - tor, 17 sep

Hemleverans


Säker betalning

14-dagars öppet köp


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Produktbeskrivning

''Just the sort of creative prompts any cook could use right now'' - The Wall Street Journal''A fascinating, thought provoking, palette-teasing read for anyone interested in food'' - New York Journal of Books''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™

Artikel.nr.

5a16f07c-e688-5ac9-bf8f-add1f6281295

Egenskaper

Språkversion

Engelska

Utgivare

Mitchell Beazley

Släpp datum

01/06/2019

Bokomslagstyp

Inbunden

Klassificering

International Standard Book Number (ISBN)

9781784722906

Vikt & dimension

Bredd

286 mm

Höjd

219 mm

The Art & Science of Foodpairing

621 kr

621 kr

Få kvar

Tis, 15 sep - tor, 17 sep

Hemleverans


Säker betalning

14-dagars öppet köp


Säljs och levereras av