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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


作者  /  James Briscione/ Brooke Parkhurst

出版社 / ST. MARTIN'S PRESS

出版日期 / 2018/03/06

商品語言 / 英文

裝訂 / 精裝

定價 / NT$1,050

售價 / 9折, NT$ 945

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The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes 其它優惠/消息


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內容簡介

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.







詳細資料

誠品26碼 /2681556830006
ISBN 13 /9780544809963
ISBN 10 /0544809963
EAN /9780544809963

頁數320
尺寸22.8X22.8CM
裝訂精裝
級別
語言英文
成份0.00




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