Authors: PETER COUCQUYT, BERNARD LAHOUSSE & JOHAN LANGENBICK
Publisher: Hachette
Language: French
Publication date: 04/2021
Number of pages: 388
Dimensions: 22 x 29 cm
Weight: 1,800g
Format: Hardcover
ISBN: 9782019456641
Presentation :
Based on a revolutionary scientific approach that combines neurogastronomy (the way the brain perceives flavor) and the analysis of flavor profiles derived from the chemical components present in foods, the Foodpairing method makes it possible to identify the most effective ingredient combinations.
This book describes why the combinations of ingredients we know and love, that we know and love, work so well (strawberries + chocolate), but also opens up a new world of delicious combinations (strawberries + Parmesan) that will transform the way we cook and eat. This book scientifically explains the marriage of flavors and offers ten times more combinations than any other title on the subject. It is destined to become THE reference on the subject, and a classic for those who are passionate about the art of eating well.
The authors:
Michelin-starred chef Peter Coucquyt is co-founder and culinary director of Foodpairing.
Bernard Lahousse holds a master's degree in bioengineering and another in intellectual property law. He is co-founder and director of research and development at Foodpairing.
Johan Langenbick is an industrial designer. Co-founder and Director of Development at Foodpairing
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