The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

By James Briscione and Brooke Parkhurst

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.

• Format: Hardcover
• Language: English
• ISBN: 0544809963
• ISBN13: 9780544809963
• Release Date: March 2018
• Publisher: Harvest Publications
• Length: 320 Pages
• Weight: 2.97 lbs.
• Dimensions: 1.0" x 9.2" x 9.1"

Customer Reviews

Watson up, doc?

One thing this book is not. It is not a coffee table book even though it has spiffy pictures. As you use a color wheel for picking clothing and paints, you can use the flavor matrix for better-designed meals. Using the supercomputer “IBM’s Watson” and other sources, this book helps combine flavors that you would not think are compatible with meals that are flavor-compatible. On the side, there are also eye-catching illustrations. “The Flavor Matrix” book does contain some recipes; however, the recipes are a little too exotic for everyday use. As with any textbook, it is a smart idea to read how to use this book before diving in. The next time you are in a creative mode, be sure to pull this book off the shelf and read it for inspiration. -------------------- I am sure this book will come in many different forms in the future. However, the form that I read is hardcover with nice glossy pictures and nice glossy charts. There is an extensive index and a useful introduction. The font size is a tad small and will drive anyone without perfect close-up vision crazy. “The Flavor Matrix” by James Biscoe's own comes with a cloth bookmark and has a nice heavy feel. This book makes a great addition to your culinary bookshelf.