The art science of foodpairing

Rubriek: Textual/Printed/Reference Materials - Boek

Prijs: € 25.36

Rating: 4.8/5

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Verzending:
Op voorraad. Voor 23:59 uur besteld, dinsdag in huis

The ultimate reference for creative cooks

'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 Blumenthal

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.

Contributors:
Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru
Andoni Luiz Aduriz - Mugaritz - Spain
Heston Blumenthal - The Fat Duck - UK
Tony Conigliaro - DrinksFactory - UK
Sang Hoon Degeimbre - L'Air du Temps - Belgium
Jason Howard - #50YearsBim - UK/Caribbean
Mingoo Kang - Mingles - Korea
Jane Lopes & Ben Shewry - Attica - Australia
Virgilio Martinez - Central - Peru
Dominique Persoone - The Chocolate Line - Belgium
Karlos Ponte - Taller - Venezuela/Denmark
Joan Roce - El Celler de Can Roca - Spain
Dan Barber - Blue Hill at Stone Barns - USA
Kobus van der Merwe - Wolfgat - South Africa
Darren Purchese - Burch & Purchese Sweet Studio - Melbourne
Alex Atala - D.O.M - Brazil
María José San Román - Monastrell - Spain
Keiko Nagae - Arôme conseil en patisserie - Paris
Peter Coucquyt - Chef and co-founder of Foodpairing™
Bernard Lahousse - Bio-engineer and co-founder of Foodpairing™
Johan Langenbick - Entrepreneur and co-founder of Foodpairing™

• 1 Bekijk alle specificaties

De Smaakbijbel

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ultieme smaakcombinaties binnen handbereik zeldzaam zinnenprikkelend leesvoer janneke vreugdenhil een voortreffelijke gids voor het combineren van smaken the observer heb je je ooit afgevraagd waarom de ene smaak samengaat met de andere waarom biet zo goed is met geitenkaas of chili met choco Op voorraad. Voor 23:00 uur besteld, morgen in huis .. MEER INFO

Food Lab

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J kenji lopez alt shows that cooks dont need a state of the art kitchen to cook perfect meals in a book centred on much loved dishes kenji explores the science behind searing baking blanching and roasting in hundreds of easy to make recipes with over 1 000 full colour images illustrating step Op voorraad. Voor 23:59 uur besteld, dinsdag in huis .. MEER INFO

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

Rating: 0 / 5 | Prijs: € 23.11

A revolutionary new guide to pairing ingredients based on a famous chef s groundbreaking research into the chemical basis of flavour 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 2 - 3 weken .. MEER INFO

Taal: en

Bindwijze: Hardcover

Oorspronkelijke releasedatum: 01 oktober 2020

Aantal pagina's: 384

Illustraties: Nee

Hoofdauteur: Peter Coucquyt

Tweede Auteur: Bernard Lahousse

Co Auteur: Johan Langenbick

Hoofdredacteur: Foodpairing N. V.

Hoofduitgeverij: Mitchell Beazley

Editie: 1

Product breedte: 222 mm

Product hoogte: 30 mm

Product lengte: 282 mm

Studieboek: Nee

Verpakking breedte: 202 mm

Verpakking hoogte: 33 mm

Verpakking lengte: 281 mm

Verpakkingsgewicht: 1559 g

EAN: 9781784722906

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