Publisher Description

The Art and Science of Foodpairing(R) is postponed until 2020. 10,000 flavor matches that will transform the way you eat. Foodpairing(R) is not the familiar matching of wine to food. It is pairing aromatic molecules in food ingredients to create the most delicious and exciting results possible. The enjoyment of food is determined 80 percent by aroma and 20 percent by actual taste. Based on the molecular matches in two foods it can be determined that they will taste delicious eaten together, no matter how unconventional. The concept of foodpairing was invented by the great chef Heston Blumenthal from the 3 Michelin-starred restaurant, The Fat Duck. Other culinary colleagues developed the concept further and then incorporated it into a foodpairing database for use by the food and beverage industry. Thanks to the startlingly tasty results discovered with foodpairing, it is catching on quickly. Headlines like "The Science That Could Make You Crave Broccoli More Than Chocolate" ( Newsweek ) have piqued the curiosity of food lovers and home cooks everywhere. Thousands of chefs around the world already use it when they design their menus. Opening with information on how to use the book, The Art and Science of Foodpairing(R) contains: Foodpairing: What it is, how it works, methodology; the database; how to create a well-balanced recipe The omnivore's dilemma: The search for variety and novelty; learned food association; acquired tastes. Aroma: The importance of aroma to our flavor experience; how aromas are changed by cooking Smell: How people smell and perceive aromas; why smell is essential to the eating experience. The Foodpairing(R) directory: 10 pairings per food, 1000 ingredients, 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. With ten times more pairings than any other book on flavor, this will become THE go-to reference for flavor and an instant classic for anyone interested in how to eat well. The Art and Science of Foodpairing(R) is destined to become the essential reference to creating delicious, exciting and perfectly balanced meals. Major promotion to enthusiasts and professionals in the food preparation industry and media. The Science behind Foodpairing(R) Foodpairing(R) is an exciting new method of identifying which foods go well together based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavor) with the analysis of aroma profiles derived from the chemical components of food. Using an enormous database, The Art and Science of Foodpairing(R) provides 10,000 flavor matches laid out in taste wheels and color keys. When cooks go to one ingredient, e.g. beets, 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. Many pairings are ones we enjoy already, such as strawberries and chocolate, but the book opens the door to a wider world of unknown deliciousness, like broccoli and chocolate (what child won't go for that?). It can transform our food choices with outcomes that include good health.

Author Biography

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

Table of Contents

Contents Introduction The Story of Foodpairing Key Aromas Olfaction versus Gustation The Importance of Aroma Aroma Molecules Building Your Aroma Library How Foodpairing Works Ingredients and Pairings From Kiwi to Oyster: Key Ingredients and Pairing Suggestions Index of Ingredients Glossary of UK and US Terms Endnotes Acknowledgements About Foodpairing

Review

Science and data-visualization drive this intriguing graph-filled reference dedicated to engineering new flavor combinations. The team--chef Coucquyt, bioengineer Lahousse, and tech entrepreneur Langenbick--employ such analysis as "gas chromatography-mass spectrometry" and plenty of gusto to arrive at 70 "aroma descriptors," then map those smells to myriad food and drink items. Those options are then matched with a vast assortment of companion offerings, adding up to 10,000 (often surprising) flavor combinations. Results are plotted out using flowing and segmented taste wheels and color-coded grids. A brown dot, for example, represents the woody aroma with descriptors including balsamic, pine, and the compound phenolic. A deep dive into coffee finds that the drink has over a thousand different aroma molecules, though no more than 40 are perceivable by humans, and dictates that freshly brewed coffee shares the same floral and spicy notes as grilled green asparagus. French fries, meanwhile, have the caramel and roasted notes that make it a nice match with pan-fried pheasant or Japanese muskmelon. Restaurant professionals and intrepid amateurs will find plenty to ponder in this heady outing.-- "Publishers Weekly" (9/4/2020 12:00:00 AM)
Inspiration in the kitchen is guaranteed.--Martin Lersch "Khymos Blog" (11/25/2020 12:00:00 AM)
Raspberries 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" (11/21/2020 12:00:00 AM)
The 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" (12/23/2020 12:00:00 AM)
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" (12/1/2020 12:00:00 AM)
This 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" (10/7/2020 12:00:00 AM)
Weighing 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" (10/1/2020 12:00:00 AM)
Whether 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" (11/25/2020 12:00:00 AM)

Review Quote

Science and data-visualization drive this intriguing graph-filled reference dedicated to engineering new flavor combinations. The team--chef Coucquyt, bioengineer Lahousse, and tech entrepreneur Langenbick--employ such analysis as "gas chromatography-mass spectrometry" and plenty of gusto to arrive at 70 "aroma descriptors," then map those smells to myriad food and drink items. Those options are then matched with a vast assortment of companion offerings, adding up to 10,000 (often surprising) flavor combinations. Results are plotted out using flowing and segmented taste wheels and color-coded grids. A brown dot, for example, represents the woody aroma with descriptors including balsamic, pine, and the compound phenolic. A deep dive into coffee finds that the drink has over a thousand different aroma molecules, though no more than 40 are perceivable by humans, and dictates that freshly brewed coffee shares the same floral and spicy notes as grilled green asparagus. French fries, meanwhile, have the caramel and roasted notes that make it a nice match with pan-fried pheasant or Japanese muskmelon. Restaurant professionals and intrepid amateurs will find plenty to ponder in this heady outing.

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