The Art and Science of Foodpairing: 10,000 flavour matches that will transform the way you eat
Author: by Peter Coucquyt (Author), Bernard Lahousse (Author), Johan Langenbick (Author) & 0 more
Publisher: Firefly Books
Publication Date: 2020-09-10
Language: English
Print Length: 388 pages
ISBN-10: 0228100844
ISBN-13: 9780228100843
Book Description
10,000 flavor matches that will transform the way you eat.
What is foodpairing? It is not the familiar and mundane matching of wine and food or even food and food, but it is certainly all about creating the most delicious culinary results possible.
When humans taste a food, they are processing its taste 80 percent through the nose -- via the food's aromatic molecules -- and only 20 percent on the tongue. We can conclude then that knowing the aromatic molecular properties of a food is critical to pairing foods successfully for ultimate taste.
For a long time, we have been unknowingly pairing aromatic molecules out of instinct, cultural history, tradition, and plain guesswork. Many of those are routine and make sense but others are counterintuitive, like balsamic vinegar on strawberries. We like them because they are delicious. What we didn't know is that they work because they share aromatic molecules. With this new knowledge we have discovered unheard-of pairings like chocolate on cauliflower and kiwi with oyster. So how do we use this new science? We at home don't have the technology to isolate molecules or store the results in a database.
That's where The Art and Science of Foodpairing® comes in. From the scientists and chefs who discovered this new culinary science, and the company that created and maintains the enormous database, here is a fabulous reference to 10,000 food pairings for use in both professional and home kitchens. Foodpairing® has proven to be revolutionary: When the Foodpairing® database went live, the chef and restaurant community came on like a storm with 100,000 website hits on the first day. Now over 200,000 chefs and restaurants in 140 countries regularly access the database when designing their menus.
The Art and Science of Foodpairing® provides 10,000 flavor matches laid out in taste wheels and color keys. When cooks go to one ingredient, they will find 10 food pairings and a color wheel revealing the taste results. For example, boiled beets will taste less like the earth they grew in and more like cheese if they are paired with coffee, and cauliflower sprinkled with cocoa could turn the fussiest child into a veggie fiend.
Foodpairing® has the potential to transform our food choices with outcomes that include good health as well as the power to alleviate boredom. The same dinner, the same staples. We get bored, our children get bored. Foodpairing®, even without adding anything new to the pantry, can alleviate that.
Beginning with an in-depth introduction and the story of Foodpairing®, the book contains:
- Foodpairing® - What it is, how it works, methodology; the database; how to create a well-balanced recipe.
- The omnivore's dilemma - Including the conflict between playing safe and boredom, and the search for variety and novelty; learned food association; acquired tastes.
- Aroma - Including the importance of aroma to our flavor experience; how we change aromas by cooking; how ingredients create different or similar results; building your aroma library.
- Smell - Including how people smell and perceive aromas; why smell is essential to the eating experience.
- The Foodpairing® directory - 10 pairings per food, 10 per cooking method, 10,000 combinations in total.
The book also covers key food characteristics, aroma profiles, classic dishes, contemporary combinations, scientific explanations, special features and contributions from some of the world's greatest chefs for the top 150 ingredients, and much more.
The Art and Science of Foodpairing® is destined to become the essential reference to creating delicious, exciting and perfectly balanced meals.
Review
This book is a resource for geeks, science wonks and anyone who wants to shake things up at home--and it's quite glorious in its dive into deep science. If you're hot for gas chromatography-mass spectrometry equipment, prepare to be agog. You like graphs, chemical schematics and cutaway illustrations of the olfactory bulb? This is your jam. And mine...I love this stuff. Will it make me cook better? Not sure. But I'll give it a whirl. I can't possibly summarize the complexity of this book here. But it's fun, there are tons of colour illustrations--and on Christmas day I couldn't imagine a better gift. For the food geek that you truly love. -- Dick Snyder ―
Canada's 100 Best Published On: 2020-12-01The secrets of flavour pairings have long been the domain of chefs and sommeliers. Not anymore. The website foodpairing.com and companion book The Art and Science of Food Pairing make it easy for anyone to explore the infinite combinations of flavours. Mackerel and Parmesan, anyone? -- Dick Snyder ―
Zoomer Magazine Published On: 2020-12-23Inspiration in the kitchen is guaranteed. -- Martin Lersch ―
Khymos Blog Published On: 2020-11-25Whether you cook food or eat it (which should cover everybody), you know that food is elevated not only by how it is prepared but how it tastes in the company of other food. There is a culinary art and science to it. In a new book, The Art and Science of Foodpairing, authors Peter Coucquyt, Bernard Lahousse, and Johan Langenbick will take you deep, deep into the science... Part textbook and part reference guide, The Art and Science of Foodpairing explores the scientific inner workings of a well-balanced recipe from the perspective of how we perceive taste. This includes acknowledging the relevance of acquired tastes (sweet, salty, sour, bitter, and umami), learned food associations, and the importance of texture and aroma. The book also includes contributions from renowned chefs for what are considered the top 150 ingredients in cooking... The book is best understood when put into practice. Look up an ingredient and see 10 resulting food pairings and a color wheel revealing the taste results... This is no ordinary cookbook. What is most exciting about The Art and Science of Foodpairing is its commitment to inspire experimentation, whether you're cooking at home or work as a professional chef. To remain committed to healthy eating throughout our lives, the authors urge, we must find the right balance between playing it safe and boredom, dietarily speaking. -- Amy Schultz ―
Sociability Magazine Published On: 2020-11-25This massive guidebook maps out 10,000 flavour pairings, laid out with taste wheels and colour keys. It also covers flavour and aroma profiles... Addressing classic and unusual combinations, and taking a deep dive into the science behind the flavour of common ingredients, from peaches to chorizo to whisky. -- Julie Van Rosendaal ―
Globe and Mail Published On: 2020-10-07Weighing in at almost four pounds, this impressive book is definitely not a cookbook. However, anyone who cooks will find The Art and Science of Foodpairing engrossing... Other books have tackled the subject of ingredients pairing, but none of them with the amount of data and scientific rigor that these authors bring to this work. An excellent reference source, this book not only teaches, it sparks your creativity... The Art and Science of Foodpairing provides a fascinating, thought provoking, palette-teasing read for anyone interested in food. -- Jennifer McLagan ―
New York Journal of Books Published On: 2020-10-01Raspberries and chocolate are obvious friends. But how about chocolate and cauliflower? Such less-well-known duos may be just as delightful according to a visually stunning new book, The Art and Science of Foodpairing. Its authors--a chef, a bioengineer and an entrepreneur--analyzed foods' aromatic molecular properties to devise 10,000 scientific flavor matches, from accessible (sweet potato and Cognac) to wacky (turkey and creme de cacao). Just the sort of creative prompts any cook could use right now. ―
Wall Street Journal Gift Guide Published On: 2020-11-21
About the Author
Peter Coucquyt is a chef, Bernard Lahousse is a bio-engineer, Johan Langenbick is an entrepreneur and all three are the co-founders of Foodpairing®, a creative food-tech agency that works with chefs, bartenders, cookery schools and other culinary creatives to provide new food combinations based on the intrinsic properties of different foods. The company analyzes foods to identify common flavor components and operates one of the world's largest ingredient and flavor databases. The pairings have been validated by 14 of the world's top chefs. Foodpairing® is based in New York City and Ghent, Belgium.
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