{"product_id":"art-science-of-foodpairing-bernard-lahousse-9781784722906","title":"Art \u0026 Science of Foodpairing","description":"'Just the sort of creative prompts any cook could use right now' - The Wall Street Journal\n'A fascinating, thought provoking, palette-teasing read for anyone interested in food' - New York Journal of Books\n'We build tools to create culinary happiness' - Foodpairing.com \n'There is a world of exciting flavour combinations out there and when they work it's incredibly exciting' - Heston Blumenthal\nFoodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.\nThis groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.\nContributors:\nAstrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru\nAndoni Luiz Aduriz - Mugaritz - Spain\nHeston Blumenthal - The Fat Duck - UK\nTony Conigliaro - DrinksFactory - UK\nSang Hoon Degeimbre - L'Air du Temps - Belgium\nJason Howard - #50YearsBim - UK\/Caribbean\nMingoo Kang - Mingles - Korea\nJane Lopes \u0026amp; Ben Shewry - Attica - Australia\nVirgilio Martinez - Central - Peru\nDominique Persoone - The Chocolate Line - Belgium\nKarlos Ponte - Taller - Venezuela\/Denmark\nJoan Roce - El Celler de Can Roca - Spain\nDan Barber - Blue Hill at Stone Barns - USA\nKobus van der Merwe - Wolfgat - South Africa\nDarren Purchese - Burch \u0026amp; Purchese Sweet Studio - Melbourne\nAlex Atala - D.O.M - Brazil\nMaría José San Román - Monastrell - Spain\nKeiko Nagae - Arôme conseil en patisserie - Paris\nPeter Coucquyt - Chef and co-founder of Foodpairing™\nBernard Lahousse - Bio-engineer and co-founder of Foodpairing™\nJohan Langenbick - Entrepreneur and co-founder of Foodpairing™","brand":"Octopus Publishing Group","offers":[{"title":"Default Title","offer_id":49568922042656,"sku":"9781784722906","price":34.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0753\/2812\/7264\/files\/9781784722906.jpg?v=1785204150","url":"https:\/\/bookcorner.com\/products\/art-science-of-foodpairing-bernard-lahousse-9781784722906","provider":"The Book Corner","version":"1.0","type":"link"}