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The art & science of foodpairing : 10,000 flavour matches that will transform the way you eat / Peter Coucquyt, Bernard Lahousse, Johan Langenbick.

Foodpairing is a method for identifying which foods go well together, based on ground-breaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This ground-breaking 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, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.

Item Information
Barcode Shelf Location Collection Volume Ref. Branch Status Due Date Res.
C9009188596 641.3 COU
Adult nonfiction   City Branch . . Available .  
C9009345758 641.3 COU
Adult nonfiction   Smithfield Branch . . Available .  
. Catalogue Record 1074688 ItemInfo Beginning of record . Catalogue Record 1074688 ItemInfo Top of page .
Catalogue Information
Field name Details
ISBN 9781784722906 (hardback)
Dewey 641.3
Author Coucquyt, Peter author.
Title The art & science of foodpairing : 10,000 flavour matches that will transform the way you eat / Peter Coucquyt, Bernard Lahousse, Johan Langenbick.
Published London : Mitchell Beazley, 2020.
Physical description 388 pages : colour illustrations ; 29 cm.
Note Includes bibliographical references and index.
Summary Foodpairing is a method for identifying which foods go well together, based on ground-breaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This ground-breaking 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, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.
Subject Food preferences
Taste
Flavor
Additional author Lahousse, Bernard author.
Langenbick, Johan author.
Catalogue Information 1074688 Beginning of record . Catalogue Information 1074688 Top of page .