The Art and Science of Foodpairing: 10,000 flavour matches that will transform the way you eat free ebook download.

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The Art and Science of Foodpairing: 10,000 flavour matches that will transform the way you eat free ebook download

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Author(s):	Peter Coucquyt

Date:	2024	Format:	pdf	Language:	English	ISBN/ASIN:	0228100844
Pages:	388	OCR:		Quality:		ISBN13:
Uploader:	alex21s	Upload Date:	3/27/2024 6:53:51 PM

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0228100844 pdf
10,000 flavor matches that will transform the way you eat.
What is foodpairing? It is not the familiar and mundane matching of wine and food or even food and food, but it is certainly all about creating the most delicious culinary results possible.
When humans taste a food, they are processing its taste 80 percent through the nose   via the food's aromatic molecules   and only 20 percent on the tongue. We can conclude then that knowing the aromatic molecular properties of a food is critical to pairing foods successfully for ultimate taste.
For a long time, we have been unknowingly pairing aromatic molecules out of instinct, cultural history, tradition, and plain guesswork. Many of those are routine and make sense but others are counterintuitive, like balsamic vinegar on strawberries. We like them because they are delicious. What we didn't know is that they work because they share aromatic molecules. With this new knowledge we have discovered unheard-of pairings like chocolate on cauliflower and kiwi with oyster. So how do we use this new science? We at home don't have the technology to isolate molecules or store the results in a database.
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Tags: flavour Foodpairing matches Science transform

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