The Flavour Matrix: The Art and Science of Pairing Ingredients
THE FLAVOUR MATRIX: THE ART AND SCIENCE OF PAIRING INGREDIENTS
Coffee and carrot, avocado and cocao, blueberry and horseradish, clam and melon ...
These crazy food combinations might sound like the musings of a molecular gastronomist, they are in fact, the scientifically grounded pairings offered up by James Briscione in his new book, The Flavour Matrix: The Art and Science of Pairing.
As something of an authority in the business, the Director of Culinary Research at the Institute of Culinary Education (ICE) in New York City, presents these unheard of pairings as well as unlocking the possibilities of plenty more surprising foods combinations.
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In total he offers up 58 unique matrices giving a "unique visual representation of flavor for given ingredients or ingredient categories."
Each flavor matrix is designed to help readers better understand flavor, from how it is constructed, flavours of common foods and how to pair them with ingredients.
It's not all science, there are some recipes to put the theory to the test like: “Lemon Curd with Crunchy Olives,” “Creamy Coconut Oats with Shrimp and Jalapenos,” and “Ginger Mule with Pistachio Vodka.”
So if you're looking at the eclectic food remains in your pantry, this just might be the book to inspire you into cooking something unique, interesting and if not delicious, at least a talking point.