The Art & Science of Foodpairing

Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.

This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.

Contributors:

Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru

Andoni Luiz Aduriz - Mugaritz - Spain

Heston Blumenthal - The Fat Duck - UK

Tony Conigliaro - DrinksFactory - UK

Sang Hoon Degeimbre - L'Air du Temps - Belgium

Jason Howard - #50YearsBim - UK/Caribbean

Mingoo Kang - Mingles - Korea

Jane Lopes & Ben Shewry - Attica - Australia

Virgilio Martinez - Central - Peru

Dominique Persoone - The Chocolate Line - Belgium

Karlos Ponte - Taller - Venezuela/Denmark

Joan Roce - El Celler de Can Roca - Spain

Dan Barber - Blue Hill at Stone Barns - USA

Kobus van der Merwe - Wolfgat - South Africa

Darren Purchese - Burch & Purchese Sweet Studio - Melbourne

Alex Atala - D.O.M - Brazil

Maria Jose San Roman - Monastrell - Spain

Keiko Nagae - Arome conseil en patisserie - Paris