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The Art and Science of Foodpairing: 10.000 Infinite Flavor Combinations
The Art and Science of Foodpairing: 10.000 flavor combinations that will transform the way you eat is a work by authors Peter Coucquyt, Bernard Lahousse and Johan Langenbick. This book, available in hardcover, explores the method of foodpairing, a revolutionary technique that combines neurogastronomy with the analysis of aromatic molecules in ingredients.
Table of Contents
The goal is to discover food combinations that enhance and transform the flavors of dishes in surprising and delicious ways.
Foodpairing is based on advanced scientific research, offering a new perspective on how food aromas can interact to create unique culinary experiences.
The art and science of foodpairing. 10.000 flavor combinations that will transform the way you eat (NeoPerson Cook) Buy it at Amazon
€ 34,20
We earn a commission if you make a purchase, at no additional cost to you.
04/15/2025 04:37 PM |
This book not only explains why classic combinations like strawberries and chocolate work so well, but also introduces innovative pairings like strawberries and parmesan, expanding the gastronomic horizon of any foodie.
Table of Contents of the Book “The Art and Science of Foodpairing”
| Pros | Cons |
|---|---|
| Offers 10,000 flavor combinations. | It can be complex for beginners. |
| Based on scientific research. | Relatively high price. |
| Promotes culinary creativity. | Requires specific ingredients. |
| Includes detailed explanations and graphics. | It is not portable due to its size. |
Product characteristics
- Authors: Peter Coucquyt, Bernard Lahousse, Johan Langenbick
- Editorial: Neo Person
- ISBN: 978-84-15887-53-9
- pages: 388
- Binding: Hardback
- Language: Spanish
- Dimensions 22.5 x 3 x 28.5 cm
Customer Reviews
Customers highlight the depth and detail of the book, praising how it explains flavor combinations in a clear and accessible way. Many mention that it is an invaluable tool for any chef or cooking lover who wants to experiment and take their dishes to the next level.
However, some also mention that the book can be a little intimidating at first due to the complexity of the combinations and the scientific analysis.
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Product Comparison
| Feature | The Art and Science of Foodpairing | Flavorama | Silver Spoon Pasta |
|---|---|---|---|
| Writers | Coucquyt, Lahousse, Langenbick | Arielle Johnson | Silver Spoon Kitchen |
| Number of combinations | 10,000 | 5,000 | 1,500 |
| Our Approach | Neurogastronomy and aromatic molecules | Flavor science | Traditional pasta recipes |
| Format | Hardcover, 388 pages | Softcover, 320 pages | Hardcover, 400 pages |
| Approximate price | € 34,20 | € 28,50 | € 30,00 |
The art and science of foodpairing. 10.000 flavor combinations that will transform the way you eat (NeoPerson Cook) Buy it at Amazon
€ 34,20
We earn a commission if you make a purchase, at no additional cost to you.
04/15/2025 04:37 PM |
Why we have selected this book for our review of the week
En chefbusiness, Select «The Art and Science of Food Pairing» for our weekly review because of its innovative, scientific approach to flavor combinations.
This book not only offers a wide variety of combinations, but also provides a solid theoretical foundation that any chef or culinary enthusiast can use to experiment and create unique dishes.
- Product on offer
Chef's Cap, Snapback I'm a Proud Chef (Black)The original price was: $48.00.$40.00The current price is: $40.00.
Other books about food pairing and very interesting flavors
The encyclopedia of flavors: Combinations, recipes and ideas for the creative cook (Kitchen) Buy it at Amazon
€ 27,45
We earn a commission if you make a purchase, at no additional cost to you.
04/15/2025 04:36 PM |
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Frequently Asked Questions about The Art and Science of Foodpairing
What is food pairing?
Foodpairing is a culinary technique that uses the analysis of aroma molecules to identify combinations of foods that enhance each other's flavors.
Is this book suitable for beginners?
The book is detailed and may be a little complex for beginners, but with patience, any hobbyist can benefit from its teachings.
Do you require hard-to-find ingredients?
Some combinations may require specific ingredients, but the book offers a wide range of options for all levels.
What makes “The Art and Science of Foodpairing: 10.000 Infinite Flavor Combinations” different?
This book is a reference book on aromas and flavors, offering 10.000 flavor combinations that no other title does. It is ideal for anyone who wants to practice the art of good eating.
Who are some of the notable chefs featured in this book?
Featured chefs include Peter Coucquyt, Heston Blumenthal from Spain, Virgilio Martínez from Peru, and Joan Roca from Spain, among others.
How can this book help someone who wants to improve their cooking skills?
This book will allow you to learn why flavor combinations work and will become a fundamental guide to practicing the art of good eating.
What is the main objective of this book?
The goal is for readers to learn and experiment with flavor combinations that work well together, expanding their knowledge and skills in the kitchen.
How useful are the 10.000 flavor combinations mentioned in the book?
The 10.000 flavor combinations provided in the book offer a wide range of options to experiment and discover new harmonies in the kitchen. That's more than seven times more flavor combinations than any other title in the same category.
Who is Peter Coucquyt and what is his role in the book?
Peter Coucquyt is a renowned chef and one of the authors of the book. His experience and knowledge in food pairing are fundamental to the creation of the flavor combinations presented in the work.
What kind of recipes can we find in the book?
The book presents a variety of recipes that are based on the analysis of the aromas of the ingredients. Includes examples of how to combine classic and contemporary flavors, illustrating the art of foodpairing.
Is this book suitable for both professionals and amateurs?
Yes, the book is suitable for professionals who want to deepen their culinary techniques, as well as for amateurs who want to discover and practice the art of good eating.
In what languages is the book available?
Currently, the book is available in several languages, including Spanish, English and others, to reach an international audience interested in the science of foodpairing.
Discover how to transform your kitchen with «The Art and Science of Foodpairing«This book will give you the tools and knowledge you need to innovate and create dishes that will surprise your guests.
Don't miss the opportunity to revolutionize your way of cooking!
Boost your restaurant with Gastronomic Mentoring de Chefbusiness Gastro Consulting. Ideal for restaurant owners, chefs and hospitality managers, we offer the expert guidance necessary to optimize your business and achieve success in the gastronomic industry.
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