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

Product Information

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 Flavor Matrix isn’t just a high quality cookbook filled with delicious recipes and insights. It is that. But more importantly, it’s sure to be a requirement for the professional and passionate home cook alike.” Briscione, director of culinary research at the Institute of Culinary Education, along with cowriter and wife Parkhurst, will delight food nerds with this scientific exploration of flavor profiles of common ingredients...Professional chefs and home cooks who enjoy experimentation will welcome this insightful new approach." Using the supercomputer Watson, and other sources this book helps combine flavors that you would not think are compatible with meals that are flavor compatible. On the side, there are also eye-catching. 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

The front cover of The Flavor Matrix: the art and science of pairing common ingredients to create extraordinary dishes by James Briscione

PDF EPUB Download

While The Flavor Matrix boasts a pleasing aesthetic and provides some creative insight into the science of flavor pairing, I found that it does not provide an easily understood explanation for how exactly to use the book and interpreting the matrix itself is not intuitive. After reading through the introduction several times, trying to construct a few dishes by using the matrix and coming up frustrated each time, I decided to analyze the shortcomings of the book through the lens of information architecture and user experience research. Problem 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 revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor

The Flavor Matrix by James Briscione, Brooke Parkhurst

Salty - it's just complementary to everything but sour and bitter (seems wrong to me) (no balancing) I think that the 150 food matrices that IBM's Watson used to group based on the compounds found within each food is interesting. It shows us good pairings and also substitutes. The author, James Briscione, also describes many of the scientific portions of this book well and will remind you that he is not a scientist but a chef. He also includes interesting recipes after each food matrix. Eggs have many flavor compounds in common with the dairy products, brown butter, coffee, and—uh—fish. Yum. Jan Willem Tulp/Houghton Mufflin HarcourtEvery 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." 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 project was simple: The chefs at ICE created dishes based on uncommon food combinations Watson predicted would taste good. Many experiments later, this work led the science-curious Briscione to further investigate how rarely paired foods—with complementary aromatic compounds—can create fantastic flavor. The result is The Flavor Matrix. 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. 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 IBMWatson. Working with the supercomputer to turn big data into delicious recipes, Briscionerealized 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.