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  • The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes by James Briscione book cover
  • The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes by James Briscione book cover
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The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

by James Briscione

A science-minded guide to ingredient pairing

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Awards & Recognition

  • Editorial selection

    One of Smithsonian Magazine’s Ten Best Food Books of the Year

    Named one of Smithsonian Magazine's Ten Best Food Books of the Year.

AlbakiReads Editorial

A science-minded guide to ingredient pairing

James Briscione connects culinary experimentation with the chemistry of flavor, using ingredient analyses to explain why certain foods work well together. The book organizes this material through infographics and recipes developed from the pairings, giving the subject both a reference-guide structure and practical kitchen examples. Its central idea is that understanding flavor at the molecular level can open up combinations beyond familiar conventions. The emphasis is on applying that framework to cooking, not simply listing recipes or ingredients.

Good fit for readers who enjoy

  • Home cooks interested in experimenting with ingredient combinations
  • Professional chefs seeking a science-based perspective on flavor pairing
  • Readers curious about the chemistry behind cooking

Themes

Flavor chemistryIngredient pairingCulinary experimentationFood science

Based on publisher information and book metadata.

Book 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.
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