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

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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 Flavor Matrix : The Art and Science of - Google Books

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.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." I think this book has a lot of interesting information but as a professional Food Scientist who specializes in the sensory properties of food, I wish the author had gone about this differently. 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.” The flavor matrix” book does contain some recipes; however, the recipes are a little too exotic for everyday use. p. 255 - "Texture has been proven to alter the way the brain perceives taste and flavor, and thus plays an overall role in the enjoyment of a meal."

The Flavor Matrix - Google Books

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.This comprehensive book is a great tool for any student looking to strengthen his or her knowledge of ingredients, flavors, and textures. The opportunity to study and understand the science of these elements is a great advantage to today’s generation of cooks. They should all make use of it!" 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. Summary: This is good if you are very into food and mixing together random stuff. For those that do this naturally, it's a nice reiteration, but not earth shattering. For those that can only use a recipe, this may be quite a bit more insightful as to why there are those that don't need one. The next time you’re in creative mode be sure to pull this book off the shelf and read it for inspiration.