The Flavor Matrix : The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes
Parkhurst, Brooke, Briscione, James
ISBN 10: 0544809963 ISBN 13: 9780544809963
Verlag: HarperCollins Publishers, 2018
Gebraucht
Hardcover
Verkäufer
Better World Books, Mishawaka, IN, USA
Verkäuferbewertung 5 von 5 Sternen
AbeBooks-Verkäufer seit 3. August 2006
Dieser Artikel ist nicht mehr verfügbar.
Beschreibung
Beschreibung:
Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Bestandsnummer des Verkäufers 17341005-6
Inhaltsangabe:
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.
Über die Autorinnen und Autoren:
James Briscione is a chef, author, Food Network personality, and pioneer in culinary AI. As Director of Culinary Development at the Institute of Culinary Education, he created the school’s Modernist Cuisine program and led its collaboration with IBM on Chef Watson, the world’s first generative AI for recipes. He is the bestselling author of The Flavor Matrix and three other cookbooks exploring food science and flavor pairing. A four-time Food Network champion, James has appeared on Chopped, Beat Bobby Flay, and The Kitchen. He now leads CulinAI, an AI platform designed to enhance professional culinary creativity and innovation.
Brooke Parkhurst is a cookbook author, wine director, culinary instructor, and hospitality consultant whose work spans food, wine, and lifestyle storytelling. She is the co-author, with husband James Briscione, of four cookbooks including the bestselling The Flavor Matrix. Brooke has appeared on NBC’s Today, Fox & Friends, CBS New York, and in People. An award-winning wine director, she is known for creating thoughtful, approachable hospitality experiences. In 2019, she and James opened Angelena’s Ristorante Italiano in Pensacola, Florida, earning statewide acclaim. Today, Brooke advises restaurants, hotels, and hospitality brands on guest experience, beverage strategy, branding, and concept development.
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Bibliografische Details
Titel: The Flavor Matrix : The Art and Science of ...
Verlag: HarperCollins Publishers
Erscheinungsdatum: 2018
Einband: Hardcover
Zustand: Good