Cover image for The flavor matrix : the art and science of pairing common ingredients to create extraordinary dishes / James Briscione with Brooke Parkhurst.
Title:
The flavor matrix : the art and science of pairing common ingredients to create extraordinary dishes / James Briscione with Brooke Parkhurst.
ISBN:
9780544809963
Publication Information:
New York, New York : Houghton Mifflin Harcourt Publishing Company, 2018.

©2018
Physical Description:
299 pages : color illustrations ; 24 cm
Abstract:
"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 IBMWatson. 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"-- Provided by publisher.
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Summary

Summary

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.


Author Notes

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. 
 


Reviews 2

Publisher's Weekly Review

Briscione, director of culinary research at the Institute of Culinary Education, along with cowriter and wife Parkhurst, will delight food nerds with this scientific exploration of flavor profiles of common ingredients. Briscione had the opportunity to work with IBM's supercomputer Watson, and he quickly discovered that the computer's focus on inherent flavors rather than conventional pairings was transformative. Using chemistry to teach about the "science of flavor," Briscione creates charts of flavor matrices that contain data about an ingredient's aromatic compounds and its compatibility with other ingredients. He provides analyses of 58 ingredients along with pairing options and includes complex wheel-like diagrams that list optimal choices. The results range from appetizing to questionable. Recipes for coffee-cured salmon and radish-apple salad with basil vinegar sound promising, whereas a porcini, hazelnut, and chocolate torte or a black-tea tomato sauce simply feel off-key. Professional chefs and home cooks who enjoy experimentation will welcome this insightful new approach, although others may feel the combinations here are a bit too adventuresome for their palates. (Mar.) © Copyright PWxyz, LLC. All rights reserved.


Library Journal Review

This is not your typical cookbook; in fact, readers will find few recipes here. What they will find is a fascinating collection of matrices that break down the best flavor combinations to make main ingredients shine. Featuring 150 of the most common ingredients used around the world, Briscione (director, culinary research, Inst. of Culinary Education) pares each ingredient down to its essence and proceeds to chart the variety of combinations available to produce a range of flavors from earthy to savory, floral to meaty, and everything in between. The flavors are arranged alphabetically, and span allium to vanilla. Each ingredient receives careful attention, presented beside a brief introduction and a listing of best pairings, surprising combinations, and substitutes to replicate the flavor. The "Inspiration" section breaks each element down further, presenting the science behind the flavor. VERDICT Visually, this book is stunning, like a science text for foodies, with a particularly helpful introduction. Casual cooks may find it too scientific for practical, everyday use, but it is a treat for gourmands and food science geeks.-Gricel Dominguez, Florida International Univ. Lib., Miami © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.