The Art and Science of Foodpairing: 10,000 flavour matches that will transform the way you eat ( Peter Coucquyt, Bernard Lahousse, Johan Langenbick)

The Art and Science of Foodpairing® provides 10,000 flavor matches laid out in taste wheels and color keys. When cooks go to one ingredient, they will find 10 food pairings and a color wheel revealing the taste results. For example, boiled beets will taste less like the earth they grew in and more like cheese if they are paired with coffee, and cauliflower sprinkled with cocoa could turn the fussiest child into a veggie fiend.

Foodpairing® has the potential to transform our food choices with outcomes that include good health as well as the power to alleviate boredom. The same dinner, the same staples. We get bored, our children get bored. Foodpairing®, even without adding anything new to the pantry, can alleviate that.

Beginning with an in-depth introduction and the story of Foodpairing®, the book contains:

• Foodpairing® - What it is, how it works, methodology; the database; how to create a well-balanced recipe.
• The omnivore's dilemma - Including the conflict between playing safe and boredom, and the search for variety and novelty; learned food association; acquired tastes.
• Aroma - Including the importance of aroma to our flavor experience; how we change aromas by cooking; how ingredients create different or similar results; building your aroma library.
• Smell - Including how people smell and perceive aromas; why smell is essential to the eating experience.
• The Foodpairing® directory - 10 pairings per food, 10 per cooking method, 10,000 combinations in total.

 The book also covers key food characteristics, aroma profiles, classic dishes, contemporary combinations, scientific explanations, special features and contributions from some of the world's greatest chefs for the top 150 ingredients, and much more.