Übersicht			Auf mobile öffnen

Lieferstatus:	Auf Bestellung (Lieferzeit unbekannt)
Veröffentlichung:	März 2018
Genre:	Ratgeber
	COOKING# Courses & Dishes / General / COOKING# Methods / Professional / COOKING# Reference / COOKING# Specific Ingredients / Herbs, Spices, Condiments / REFERENCE# Personal & Practical Guides / SCIENCE# Chemistry / General
ISBN:	9780544809963
EAN-Code:	9780544809963
Verlag:	Houghton Mifflin Company
Einband:	Gebunden
Sprache:	English
Dimensionen:	H 235 mm / B 235 mm / D 26 mm
Gewicht:	1365 gr
Seiten:	320
Bewertung:	Titel bewerten / Meinung schreiben

Inhalt:

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.