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

It's good

I purchased this book for a project we are creating around food. So far I have found it to be quite helpful in understanding and determining which foods work well together and for idea inspiration. It has actually boosted my own culinary creativity in the kitchen and given me many ideas. Once you understand how flavours work together then cooking will become so much easier and fun.

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James Briscione y Brooke Parkhurst nos invitan a explorar los secretos detrás de las combinaciones de sabores que transforman platos comunes en extraordinarios. Este libro no es solo una guía culinaria, sino una ventana al fascinante mundo donde la ciencia y el arte de la cocina se encuentran. El corazón del libro es la matriz de sabores, una herramienta innovadora que desglosa ingredientes comunes según sus perfiles aromáticos y de sabor. A través de esta matriz, Briscione nos muestra cómo entender y aplicar principios científicos puede abrir nuevas posibilidades creativas en la cocina. Desde combinaciones clásicas hasta mezclas inesperadas, cada página ofrece una nueva perspectiva sobre cómo los ingredientes interactúan entre sí para crear experiencias gustativas únicas. Además de su enfoque científico, el libro está lleno de recetas prácticas y técnicas culinarias que ayudan a los lectores a llevar los conceptos teóricos a la práctica en su propia cocina. Briscione, con su experiencia como chef y educador culinario, presenta el contenido de manera accesible y entretenida, haciendo que la ciencia detrás de la gastronomía sea emocionante y comprensible para todos. Este libro no solo educa, sino que también despierta la creatividad y la curiosidad.

I am so absolutely obsessed with this book. If you’re looking for recipe inspiration or a creative foundation, this is it. I love that Briscione explains each ingredient and gives not only go-to pairings but also surprise pairings. All of this research is based on findings from IBM’s Watson supercomputer, which I’m so excited to be reading. Great book for food science nerds with a heavy emphasis on the science. Oh, and the pictures/charts are incredible too. Thank you, James! Let me emphasize that this is an inspiration book!! If Briscione gave you all the recipes, this book wouldn’t be as much fun, and would also be about 1000 pages long. I absolutely loved the sample recipe after each flavor - didn’t give too much away. I also loved the organization of this book - alphabetical order with ingredient names in the bottom right corner of the page! Made it really easy to find the ingredient I was toying with. One suggested edit: it would have been great to have the olive diagram from page 179 on page 11 so I wouldn’t have to flip back and forth while referred to on page 10. Another suggested edit: I wish the concentric rings in the flavor matrices were colored (or even a grey gradient) so I could see if a flavor is a stronger/weaker pairing than other flavor.