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Author:
Coucquyt, Peter, author.
Title:
The art & science of foodpairing : 10,000 flavour matches that will transform the way you eat / Peter Coucquyt, Bernard Lahousse, Johan Langenbick.
Publisher:
Firefly Books,
Copyright Date:
2020
Description:
388 pages, color illustrations ; 29 cm
Subject:
Food--Sensory evaluation.
Taste--Sensory evaluation.
Flavor.
Food--Odor.
Food.
Other Authors:
Lahousse, Bernard, author.
Langenbick, Johan, author.
Notes:
Includes bibliographical references (page 387) and index.
Contents:
The story of foodpairing -- Key aromas -- Olfaction versus gustation -- The importance of aroma -- Aroma molecules -- Building your aroma library -- How foodpairing works -- Ingredients & pairings -- From kiwi to oyster: key ingredients & pairing suggestions.
Summary:
"From the scientists and chefs who discovered this new culinary science, and the company that created and maintains the enormous database, here is a fabulous reference to 10,000 food pairings for use in both professional and home kitchens."-- Provided by publisher.
Foodpairing is a method for identifying which foods go well together. This book explains why the food combinations we know and love work so well together and opens up a new world of delicious pairings that will transform the way we eat. -- Adapted from back cover.
ISBN:
0228100844
9780228100843
OCLC:
(OCoLC)1090868178
Locations:
USUX851 -- Iowa State University - Parks Library (Ames)
FXPH314 -- Carnegie-Stout Public Library (Dubuque)

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