The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes [Hardcover]

One ofSmithsonian 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 whydifferent foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor—and it led, in time, toThe Flavor Matrix.

A groundbreaking ingredient-pairing guide, The Flavor Matrixshows 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.CN

"The food-pairing bible you never knew you needed." —Smithsonian Magazine   "Do chicken, mushrooms, and strawberries go together? What about banana and chili sauce? In 2012, James Briscione the Director of Culinary Development at the Institute of Culinary Education in New York had the opportunity to work with IBM’s supercomputer Watson. Drawing on a wealth of data, the computer would generate a list of ingredients, often ones you wouldn’t think would go together, for the chefs to make a dish with. The results were surprisingly good. BlóÂ