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

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The author, a food scientist, studied the specific molecules involved in flavor. She then compared the makeup of various flavors and foods and which chemicals are shared among them. She discovered that very different kinds of food often shared flavors and that complementary tastes and balancing tastes may come from foods one would not consider as possible pairs, e.g., garlic and honey or cocoa and and eggplant. In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. A gorgeously illustrated deep dive into the immune system that will forever change how you think about your body, from the creator of the popular science YouTube channel Kurzgesagt—In a Nutshell The flavor-pairing meme permeated the culinary community. Silicon Valley’s techno-optimism was reflected in a smaller subculture: What if a computer could crunch data to reveal combinations of food that no human ever imagined would taste good together? Briscione, the director of culinary research at the Institute of Culinary Education, became interested in the flavor-pairings movement. He worked with IBM engineers to develop Chef Watson, a cousin of the Watson software that has also been adapted to play Jeopardy and help doctors diagnose diseases. Together, Chef Watson, Briscione, and others at the Institute of Culinary Education created a cookbook, Cognitive Cooking with Chef Watson. In Flavor Matrix, the team of authors, James Briscione and Brooke Parkhurst have fashioned a visually stunning book that suggests flavor pairings of fruits, vegetables, grains, meats, and other protein sources with other fruits, vegetables, grains, meats, etc., and also with herbs and spices, liquids, etc. Crafted for ambitious home cooks, chefs-in-training and food writers, a wealth of food data fits into a graphic image which I think of as a flavor wheel. The wheel displays at a glance the top choices for numerous variations or possibilities on a single ingredient.

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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 why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor—and it led, in time, to The Flavor Matrix . The front cover of The Flavor Matrix: the art and science of pairing common ingredients to create extraordinary dishes by James Briscione The Flavor Matrix is not the first chapter in the saga of chefs that are using data to become more creative. Read here about how IBM created an algorithm that quantified the creativity of each recipe.The Flavor Matrix is full of interesting insights into the way chefs build dynamic relationships between ingredients. Whether professional chefs or home cooks, we can all use these diagrams as a starting point for endless creativity.”

The Flavor Matrix: The Art and Science of Pairing Common

A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor

Can we change the minds of science deniers? Encounters with flat earthers, anti-vaxxers, coronavirus truthers, and others. A few months ago, I stumbled upon the show, The Final Table, a Netflix original that showcases a global cooking competition among some of the world’s top chefs. In each episode, a new country is featured and the dish the chefs prepare must include a specific ingredient that is relevant to a country, and is chosen by top culinary critics of the same country. As I watched, I couldn’t help but feel inspired by the creativity of the dishes and the different ways each chef put a spin on the ingredients. I decided I wanted to challenge my own culinary interests and bought James Briscione’s book, The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes. By publishing your document, the content will be optimally indexed by Google via AI and sorted into the right category for over 500 million ePaper readers on YUMPU. Briscione, director of culinary research at the Institute of Culinary Education, along with cowriter and wife Parkhurst, will delight food nerds with this scientific exploration of flavor profiles of common ingredients...Professional chefs and home cooks who enjoy experimentation will welcome this insightful new approach."

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Every bite of food contains hundreds if not thousands of volatile compounds, which I will refer to as aromatic compounds. And as that name suggests, it is the smell of these compounds that dictates flavor." Salty - it's just complementary to everything but sour and bitter (seems wrong to me) (no balancing) We may be decades away from unraveling exactly how flavor works, but in the meantime, Briscione has given anyone who cooks an approachable source of vivid inspiration and delightful recipes." p. 253 - Talks to the idea that fat is controversial as a taste, even though specific receptors have been found that specifically notice fattiness.A gifted and creative chef, James Briscione puts the algorithms of taste to use in this wonderfully researched new book. The Flavor Matrix uses science to expand our universe of possible ingredient combinations, and in the process points the way to the future of cooking.”