Overview

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.

Full Product Details

9780544809963

Table of Contents

Reviews

Flavor pairing is a fundamental building block of what separates the cook from the chef. The Flavor Matrix will help you think like a chef. --Madeline Puckette, co-author of Wine Folly A gifted and creative chef, James Briscione puts the algorithms of taste to use in this wonderfully researched new book. The Flavor Matrix uses science to expand our universe of possible ingredient combinations, and in the process points the way to the future of cooking. --Frank Stitt, author of Frank Stitt's Southern Table and Bottega Favorita This comprehensive book is a great tool for any student looking to strengthen his or her knowledge of ingredients, flavors, and textures. The opportunity to study and understand the science of these elements is a great advantage to today's generation of cooks. They should all make use of it! --Daniel Boulud, author of Letters to a Young Chef and Daniel: My French Cuisine The Flavor Matrix isn't just a high quality cookbook filled with delicious recipes and insights. It is that. But more importantly, it's sure to be a requirement for the professional and passionate home cook alike. --Richard Blais, author of Try This At Home and So Good The Flavor Matrix is full of interesting insights into the way chefs build dynamic relationships between ingredients. Whether professional chefs or home cooks, we can all use these diagrams as a starting point for endless creativity. --Michael Anthony, author of The Gramercy Tavern Cookbook and V is for Vegetables We may be decades away from unraveling exactly how flavor works, but in the meantime, Briscione has given anyone who cooks an approachable source of vivid inspiration and delightful recipes. --Ali Bouzari, author of Ingredient

Author Information

Celebrity chef JAMES BRISCIONE is the director of culinary research at the Institute of Culinary Education, lead chef on IBM's Chef Watson project, and two-time Chopped champion. His spouse and creative partner, BROOKE PARKHURST, is a novelist, cookbook author, and former host of ABC's digital cable food series.

Tab Content 6

Customer Reviews

Recent Reviews

Countries Available