by James Briscione & B. Parkhurst
Melon and mustard? Radishes and beer? Venison and pineapple?
While advances in science and technology have influenced culinary techniques as long as humans have been applying heat and inspiration to the food we eat, most recipes and menus remain conventional in their flavor combinations, repeating the familiar. In The Flavor Matrix, James Briscione, director of culinary research at NYC's Institute of Culinary Education, shares what he discovered during his time exploring the creative powers of IBM's Watson computer system: based on the affinities of flavor and aroma compounds in food, there is a multitude of delicious ingredient combinations that we have yet to explore.
The book begins with a fascinating, approachable organic chemistry lesson. Subsequent chapters discuss specific ingredients, presenting an infographic that illustrates each food's primary and secondary aroma compounds and suggests complementary ingredients to consider. Each matrix includes a list of best pairings, surprising pairings, and substitutes and is supported by Briscione's own recipes.
Hardcover. Full of colorful clear illustrations and beautiful color photography.