The Art & Science of Foodpairing : 10000 Flavour Matches That Will Transform the Way You Eat

The Art and Science of Foodpairing

The enjoyment of food is 80% determined by the aroma and 20% by the actual taste. According to the molecular matching of the two foods, it is certain that they will be delicious together, no matter how unconventional they are.

The concept of food matching was invented by Heston Blumenthal, the great chef of The Fat Duck, a three-star Michelin restaurant. Other cooking colleagues further developed this concept and then included it in the food matching database for use in the food and beverage industry. It is rapidly becoming popular because amazing delicious results have been found through food matching.

Headlines such as "Science that can make you yearn for broccoli instead of chocolate" (Newsweek) have aroused the curiosity of food lovers and family chefs everywhere. Thousands of chefs around the world have used it when designing menus.

The Art and Science of Foodparing begins with information on how to use this book, including:

food pairing: what it is, how it works, methodology; database; how to create a balanced recipe, the dilemma of omnivores: looking for diversity and novelty; learning food associations; acquired taste.

Aroma: the importance of aroma to our flavour experience; how does cooking change aroma?

Smell: how people smell and perceive aroma; why smell is essential to the eating experience.

Foodpairing Catalogue: 10 combinations of each food, 1000 ingredients, a total of 10,000 combinations.

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.