The Art & Science of Foodpairing av Peter Coucquyt, Bernard Lahousse, Johan Langenbick

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<p><b>''Just the sort of creative prompts any cook could use right now'' - <i>The Wall Street Journal</i></b><br><br><b>''A fascinating, thought provoking, palette-teasing read for anyone interested in food'' - <i>New York Journal of Books</i></b><br><b><br>''We build tools to create culinary happiness'' - <i>Foodpairing.com <br><br></i>''There is a world of exciting flavour combinations out there and when they work it''s incredibly exciting'' - Heston Blumenthal</b><br><br>Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.<br><br>This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way