The Art & Science of Foodpairing

基本信息

Format:Hardback 384 pages25

Publisher:Octopus Publishing Group

Imprint:Mitchell Beazley

ISBN:9781784722906

Published: 29 Sep 2020

Weight:1784g

Dimensions:224 x 288 x 32 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

“我们构建工具来创建烹饪幸福”——Foodpairing.com”是一个令人兴奋的世界风味组合,他们的工作令人难以置信”——赫斯顿BlumenthalFoodpairing方法对于识别哪些食物一起搭配,基于突破性的科学研究,结合neurogastronomy(大脑如何感知味道)的香气分析资料来自食物的化学成分。这本开创性的新书解释了为什么我们知道和喜欢的食物组合如此完美地结合在一起(比如草莓+巧克力)，并开启了一个全新的美味搭配世界(比如草莓+帕尔马干酪)，这将改变我们的饮食方式。这本书食物的搭配比其他任何一本关于搭配食物味道的书内容都要多十倍，再加上对味道背后的科学的解释，foodpairairbook将成为人们了解食物味道的首选参考，对于那些爱好对如何搭配好食物的人来说，真是一本经典好书。

"We build tools to create culinary happiness" - Foodpairing.com "There is a world of exciting flavour combinations out there and when they work it's incredibly exciting" - Heston BlumenthalFoodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.

作者简介

彼得是一个厨师,伯纳德生物工程师,约翰是一位企业家,他们是Foodpairing创办人,创意food-tech机构基于不同食物的内在属性提供给厨师、调酒师、烹饪学校和其他烹饪创意者新的食物组合。该公司通过分析食品来确定常见的风味成分，并运营着世界上最大的成分和风味数据库之一。他们的组织已经得到了14位世界顶级厨师的认可。foodpairair总部位于纽约和比利时根特。

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, a creative food-tech agency that works with chefs, bartenders, cooking schools and other culinary creatives to provide new food combinations based on the intrinsic properties of different foods. The company analyzes foods to identify common flavor components and operates one of the world's largest ingredient and flavor databases. The pairings have been validated by 14 of the world's top chefs. Foodpairing is based in New York City and Ghent, Belgium.