{"product_id":"the-art-science-of-foodpairing","title":"The Art \u0026 Science of Foodpairing","description":"\u003cp\u003e\u003cb\u003e'Just the sort of creative prompts any cook could use right now' - \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003e'A fascinating, thought provoking, palette-teasing read for anyone interested in food' - \u003ci\u003eNew York Journal of Books\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003e'We build tools to create culinary happiness' - \u003ci\u003eFoodpairing.com \u003cbr\u003e\u003cbr\u003e\u003c\/i\u003e'There is a world of exciting flavour combinations out there and when they work it's incredibly exciting' - Heston Blumenthal\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eFoodpairing 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.\u003cbr\u003e\u003cbr\u003eThis 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 we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, \u003ci\u003eFoodpairing\u003c\/i\u003e will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eContributors:\u003cbr\u003e\u003c\/b\u003eAstrid Gutsche and Gaston Acurio - \u003ci\u003eAstrid y Gaston\u003c\/i\u003e - Peru\u003cbr\u003eAndoni Luiz Aduriz - \u003ci\u003eMugaritz\u003c\/i\u003e - Spain\u003cbr\u003eHeston Blumenthal - \u003ci\u003eThe Fat Duck\u003c\/i\u003e - UK\u003cbr\u003eTony Conigliaro - \u003ci\u003eDrinksFactory\u003c\/i\u003e - UK\u003cbr\u003eSang Hoon Degeimbre - \u003ci\u003eL'Air du Temps \u003c\/i\u003e- Belgium\u003cbr\u003eJason Howard - \u003ci\u003e#50YearsBim\u003c\/i\u003e - UK\/Caribbean\u003cbr\u003eMingoo Kang - \u003ci\u003eMingles\u003c\/i\u003e - Korea\u003cbr\u003eJane Lopes \u0026amp; Ben Shewry - \u003ci\u003eAttica \u003c\/i\u003e- Australia\u003cbr\u003eVirgilio Martinez -\u003ci\u003e Central\u003c\/i\u003e - Peru\u003cbr\u003eDominique Persoone - \u003ci\u003eThe Chocolate Line\u003c\/i\u003e - Belgium\u003cbr\u003eKarlos Ponte - \u003ci\u003eTaller\u003c\/i\u003e - Venezuela\/Denmark\u003cbr\u003eJoan Roce - \u003ci\u003eEl Celler de Can Roca\u003c\/i\u003e - Spain\u003cbr\u003eDan Barber - \u003ci\u003eBlue Hill at Stone Barns - \u003c\/i\u003eUSA\u003cbr\u003eKobus van der Merwe - \u003ci\u003eWolfgat \u003c\/i\u003e- South Africa\u003cbr\u003eDarren Purchese - \u003ci\u003eBurch \u0026amp; Purchese Sweet Studio - \u003c\/i\u003eMelbourne\u003cbr\u003eAlex Atala - \u003ci\u003eD.O.M\u003c\/i\u003e - Brazil\u003cbr\u003eMaría José San Román - \u003ci\u003eMonastrell - \u003c\/i\u003eSpain\u003cbr\u003eKeiko Nagae - \u003ci\u003eArôme conseil en patisserie\u003c\/i\u003e - Paris\u003cbr\u003ePeter Coucquyt - Chef and co-founder of Foodpairing™\u003cbr\u003eBernard Lahousse - Bio-engineer and co-founder of Foodpairing™\u003cbr\u003eJohan Langenbick - Entrepreneur and co-founder of Foodpairing™\u003c\/p\u003e","brand":"Oxfordbookstore","offers":[{"title":"Default Title","offer_id":44789328478387,"sku":"9781784722906","price":1599.0,"currency_code":"INR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0718\/4164\/4723\/files\/blk_imp_17478077459781784722906.jpg?v=1762846691","url":"https:\/\/oxfordbookstore.com\/products\/the-art-science-of-foodpairing","provider":"Oxfordbookstore ","version":"1.0","type":"link"}