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

**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 __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__. A groundbreaking ingredient-pairing guide, __The Flavor Matrix__ shows 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. Front Cover 1 Endpapers 2 Front Matter 4 Reviews 4 Title 5 Copyright 7 Contents 8 Dedication 12 PART I: INTRODUCTION 13 The Art and Science of Flavor Pairing 15 How to Use This Book 23 PART II: INGREDIENTS 29 Allium—Garlic, Onion, Scallion, Shallot, Leek, Ramp, Chive 31 Artichoke 35 Asparagus 39 Avocado 43 Beef 47 Beet 51 Berry—Strawberry, Blueberry, Blackberry, Raspberry, Cranberry 55 Brassica Oleracea: Floral—Broccoli, Cauliflower, Romanesco 59 Brassica Oleracea: Leafy—Cabbage, Brussels Sprout, Kohlrabi, Kale, Collard Greens 63 Brassica Rapa—Napa Cabbage, Bok Choy, Broccoli Rabe, Turnip, Mustard Greens 67 Capsicum—Bell Pepper, Chile 71 Caramel 75 Carrot 79 Citrus—Orange, Lemon, Lime, Grapefruit 83 Cocoa 87 Corn 91 Cress—Watercress, Nasturtium, Garden Cress 95 Crustacean—Crab, Lobster, Shrimp, Crawfish, Prawn, Langoustine 99 Cucumber 103 Dairy—Milk, Cream, Cheese, Yogurt, Buttermilk, Sour Cream, Crème Fraîche, Butter 107 Egg 111 Eggplant 115 Fennel 119 Fig 123 Fish 127 Game Meat—Venison, Elk, Boar 131 Ginger 135 Grain—Wheat, Barley, Oats, Farro, Quinoa 139 Grape 143 Green Bean 147 Honey 151 Jerusalem Artichoke 155 Kiwi 159 Lamb 163 Lemongrass 167 Lettuce 171 Melon—Watermelon, Cantaloupe, Honeydew 175 Mollusk—Snail, Mussel, Oyster, Cockle, Scallop, Clam, Octopus, Squid 179 Mushroom 183 Nut—Almond, Cashew, Hazelnut, Peanut, Pecan, Pine Nut, Pistachio, Walnut 187 Olive 191 Pea—Garden Pea, Snow Pea, Sugar Snap Pea, Field Pea 195 Pome Fruit—Apple, Pear, Quince 199 Pomegranate 203 Pork 207 Potato 211 Poultry—Chicken, Turkey, Duck, Quail, Squab, Pheasant, Guinea Hen, Goose 215 Radish 219 Rice 223 Root Vegetable—Celery Root, Parsnip, Salsify 227 Squash, Summer—Zucchini, Yellow, Chayote, Pattypan, Squash Blossom 231 Squash, Winter—Acorn, Butternut, Spaghetti, Sweet Potato, Pumpkin 235 Stone Fruit—Peach, Nectarine, Plum, Apricot, Cherry 239 Sugar Syrup—Cane Syrup, Molasses, Sorghum Syrup, Maple Syrup 243 Tomato 247 Tropical Fruit—Mango, Pineapple, Banana, Coconut, Passion Fruit, Papaya 251 Truffle 255 Vanilla 259 PART III: INSPIRATION 263 The Elements of Flavor 265 THE SIX BASIC TASTES 266 TEXTURES IN FOOD 268 AROMATIC COMPOUNDS FOUND IN FOOD 269 PRIMARY AROMA CATEGORIES AND SUBCATEGORIES 273 TASTES, PRIMARY AROMAS, AND FLAVOR-PAIRING CHARTS FOR EACH INGREDIENT 277 Back Matter 311 Additional Resources 311 Acknowledgments 312 Index 314 Endpapers 324 Back Cover 326 Spine 327 One of Smithsonian Magazine 'sTen 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 worlds top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBMWatson. Working with the supercomputer to turn big data into delicious recipes, Briscionerealized 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 flavorand it led, in time, to The Flavor Matrix . A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science canunlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredientsinto easy-to-use infographics, andpresents 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. "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 IBMWatson. 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. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows 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"-- Provided by publisher 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 why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor#8212;and it led, in time, to The Flavor Matrix . A groundbreaking ingredient-pairing guide, The Flavor Matrix shows 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