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

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

by James Briscione, Brooke Parkhurst


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One of Smithsonian 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 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.

Product Details

ISBN-13: 9780544809963
Publisher: HMH Books
Publication date: 03/06/2018
Pages: 320
Sales rank: 117,070
Product dimensions: 9.30(w) x 9.10(h) x 1.10(d)

About the Author

Celebrity chef JAMES BRISCIONE is the director of culinary research at the Institute of Culinary Education, lead chef on IBM’s Chef Watson project, and two-time Chopped champion. His spouse and creative partner, BROOKE PARKHURST, is a novelist, cookbook author, and former host of ABC's digital cable food series. 

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