The Flavor Atlas – 2nd Edition

TopicCooking

AuthorRaphaël Haumont

AuthorThierry Marx

PublisherDunod

2,000 Creative Pairings and Innovative Recipes

A practical, easy to use, mouth-watering book: the science of food pairing for all!

Peach-apricot, duck with orange, pear-chocolate, tomato-basil… Some food associations are unanimously accepted and deemed universal. However, culture plays a determining role (and so much the better!) in the pleasures of tasting: we swallow symbols, more than nutrients and palatable molecules. But are we condemned to the same flavours all our lives? Knowing that each fruit or vegetable, piece of chocolate or spice contains a few hundred aromatic and smell molecules, the possibilities are immense!

Food pairing is the rational study of ingredient combinations, using chemistry. It allows us to create new recipes that the person cooking will have to test, because beyond the chemistry, the taste also results from the aroma, smell, texture, temperature… The authors have taken 70 everyday fruits and vegetables to propose pairings in duos or trios, from the well-known to the very unusual.

For each food, there is an at a glance aromatic wheel to show possible pairings, classified according to fourteen fragrance notes, and an innovative recipe to create in the kitchen.

Cherry/Avocado/Mint, Cucumber/Blue/Lychee, Melon/Cheddar/Safran… let your taste buds explode and discover new gastronomic flavors!

NEW TO 2ED

New to this edition:

• A revised introduction and 30 new pages.
• Existing sections on seaweed and citrus significantly expanded.
• Brand new sections on mushrooms and herbs.

READERSHIP: Fans of food pairing and the science of taste, and anyone looking to innovate in the kitchen by experimenting with surprising flavor combinations.