10,000flavormatchesthatwilltransformthewayyoueat.Whatisfoodpairing?Itisnotthefamiliarandmundanematchingofwineandfoodorevenfoodandfood,butitiscertainlyallaboutcreatingthemostdeliciousculinaryresultspossible.Whenhumanstasteafood,theyareprocessingitstaste80percentthroughthenose--viathefood’saromaticmolecules--andonly20percentonthetongue.Wecanconcludethenthatknowingthearomaticmolecularpropertiesofafoodiscriticaltopairingfoodssuccessfullyforultimatetaste.Foralongtime,wehavebeenunknowinglypairingaromaticmoleculesoutofinstinct,culturalhistory,tradition,andplainguesswork.Manyofthoseareroutineandmakesensebutothersarecounterintuitive,likebalsamicvinegaronstrawberries.Welikethembecausetheyaredelicious.Whatwedidn’tknowisthattheyworkbecausetheysharearomaticmolecules.Withthisnewknowledgewehavediscoveredunheard-ofpairingslikechocolateoncauliflowerandkiwiwithoyster.Sohowdoweusethisnewscience?Weathomedon’thavethetechnologytoisolatemoleculesorstoretheresultsinadatabase.That’swhereTheArtandScienceofFoodpairing(R)comesin.Fromthescientistsandchefswhodiscoveredthisnewculinaryscience,andthecompanythatcreatedandmaintainstheenormousdatabase,hereisafabulousreferenceto10,000foodpairingsforuseinbothprofessionalandhomekitchens.Foodpairing(R)hasproventoberevolutionary:WhentheFoodpairing(R)databasewentlive,thechefandrestaurantcommunitycameonlikeastormwith100,000websitehitsonthefirstday.Nowover200,000chefsandrestaurantsin140countriesregularlyaccessthedatabasewhendesigningtheirmenus.TheArtandScienceofFoodpairing(R)provides10,000flavormatcheslaidoutintastewheelsandcolorkeys.Whencooksgotooneingredient,theywillfind10foodpairingsandacolorwheelrevealingthetasteresults.Forexample,boiledbeetswilltastelessliketheearththeygrewinandmorelikecheeseiftheyarepairedwithcoffee,andcauliflowersprinkledwithcocoacouldturnthefussiestchildintoaveggiefiend.Foodpairing(R)hasthepotentialtotransformourfoodchoiceswithoutcomesthatincludegoodhealthaswellasthepowertoalleviateboredom.Thesamedinner,thesamestaples.Wegetbored,ourchildrengetbored.Foodpairing(R),evenwithoutaddinganythingnewtothepantry,canalleviatethat.Beginningwithanin-depthintroductionandthestoryofFoodpairing(R),thebookcontains:Foodpairing(R)-Whatitis,howitworks,methodology;thedatabase;howtocreateawell-balancedrecipe.Theomnivore’sdilemma-Includingtheconflictbetweenplayingsafeandboredom,andthesearchforvarietyandnovelty;learnedfoodassociation;acquiredtastes.Aroma-Includingtheimportanceofaromatoourflavorexperience;howwechangearomasbycooking;howingredientscreatedifferentorsimilarresults;buildingyouraromalibrary.Smell-Includinghowpeoplesmellandperceivearomas;whysmellisessentialtotheeatingexperience.TheFoodpairing(R)directory-10pairingsperfood,10percookingmethod,10,000combinationsintotal.Thebookalsocoverskeyfoodcharacteristics,aromaprofiles,classicdishes,contemporarycombinations,scientificexplanations,specialfeaturesandcontributionsfromsomeoftheworld’sgreatestchefsforthetop150ingredients,andmuchmore.TheArtandScienceofFoodpairing(R)isdestinedtobecometheessentialreferencetocreatingdelicious,excitingandperfectlybalancedmeals.
