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Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes Hardcover – 1 May 2018

4.7 out of 5 stars 198 ratings

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Frequently bought together

  • Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes
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  • The Food Lab Better Home Cooking Through Science
Total Price: $158.87
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Review

"The food-pairing bible you never knew you needed."
--Smithsonian Magazine

"Do chicken, mushrooms, and strawberries go together? What about banana and chili sauce? In 2012, James Briscione the Director of Culinary Development at the Institute of Culinary Education in New York had the opportunity to work with IBM's supercomputer Watson. Drawing on a wealth of data, the computer would generate a list of ingredients, often ones you wouldn't think would go together, for the chefs to make a dish with. The results were surprisingly good. But, as Briscione points out, few people have access to Watson. Briscione took the ideas from his time with the supercomputer and offers a scientific look at how flavors break down and pair up. Using a modified color wheel for foods like brassicas and crustaceans, he reveals unexpected pairings, offering recipes to prove his case."
--Food & Wine, "The 18 Spring Cookbooks We're Most Excited About"

"Unlock[s] a whole world of information about why flavors work together...Full of detailed infographics, this book also includes Briscione's original recipes."
--Epicurious, "Spring 2018 Cookbook Preview: The 37 New Cookbooks to Buy This Spring"

"A fascinating collection of matrices that break down the best flavor combinations to make main ingredients shine...Visually, this book is stunning, like a science text for foodies, with a particularly helpful introduction...[The Flavor Matrix] is a treat for gourmands and food science geeks."
--Library Journal

"Briscione, director of culinary research at the Institute of Culinary Education, along with cowriter and wife Parkhurst, will delight food nerds with this scientific exploration of flavor profiles of common ingredients...Professional chefs and home cooks who enjoy experimentation will welcome this insightful new approach."
--Publishers Weekly

"Flavor pairing is a fundamental building block of what separates the cook from the chef. The Flavor Matrix will help you think like a chef."
--Madeline Puckette, co-author of Wine Folly

"A gifted and creative chef, James Briscione puts the algorithms of taste to use in this wonderfully researched new book. The Flavor Matrix uses science to expand our universe of possible ingredient combinations, and in the process points the way to the future of cooking."
--Frank Stitt, author of Frank Stitt's Southern Table and Bottega Favorita

"This comprehensive book is a great tool for any student looking to strengthen his or her knowledge of ingredients, flavors, and textures. The opportunity to study and understand the science of these elements is a great advantage to today's generation of cooks. They should all make use of it!"
--Daniel Boulud, author of Letters to a Young Chef and Daniel: My French Cuisine

"The Flavor Matrix isn't just a high quality cookbook filled with delicious recipes and insights. It is that. But more importantly, it's sure to be a requirement for the professional and passionate home cook alike."
--Richard Blais, author of Try This At Home and So Good

"The Flavor Matrix is full of interesting insights into the way chefs build dynamic relationships between ingredients. Whether professional chefs or home cooks, we can all use these diagrams as a starting point for endless creativity."
--Michael Anthony, author of The Gramercy Tavern Cookbook and V is for Vegetables

"We may be decades away from unraveling exactly how flavor works, but in the meantime, Briscione has given anyone who cooks an approachable source of vivid inspiration and delightful recipes."
--Ali Bouzari, author of Ingredient

About the Author

Celebrity chef JAMES BRISCIONE is the director of culinary research at the Institute of Culinary Education, lead chef on IBM's Chef Watson project, and two-time Chopped champion. His spouse and creative partner, BROOKE PARKHURST, is a novelist, cookbook author, and former host of ABC's digital cable food series.

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4.7 out of 5 stars
4.7 out of 5
198 customer ratings
5 star 79% (79%) 79%
4 star 14% (14%) 14%
3 star 4% (4%) 4%
2 star 2% (2%) 2%
1 star 1% (1%) 1%
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Mr Sprinkler
5.0 out of 5 stars Creative fun in the kitchen
Reviewed in the United Kingdom on 14 September 2018
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LG
2.0 out of 5 stars Fails to deliver its promise
Reviewed in the United Kingdom on 19 April 2019
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frank cobb
5.0 out of 5 stars Such a fantastic book
Reviewed in the United Kingdom on 6 July 2019
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Stephen W.
5.0 out of 5 stars great book
Reviewed in the United Kingdom on 8 March 2019
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Zach Alderton
4.0 out of 5 stars A functional index would make it 100 times more useful
Reviewed in Canada on 3 July 2018
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Amazon Customer
5.0 out of 5 stars Useful tool to improve Whisky Pairings Dinners ?
Reviewed in Canada on 26 May 2018
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Thamara
5.0 out of 5 stars Interessantissimo
Reviewed in Italy on 16 January 2020
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Angel Perez Palacios
5.0 out of 5 stars Una inversión fantástica
Reviewed in Spain on 13 February 2019
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I. Miller
5.0 out of 5 stars THE most unusual cookbook....
Reviewed in Canada on 30 June 2018
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sdelaney
4.0 out of 5 stars Some unique combos
Reviewed in Canada on 3 June 2019
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tae won park
5.0 out of 5 stars good
Reviewed in Canada on 23 January 2019
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Darryl Andre
5.0 out of 5 stars Very interesting, and you can learn something!
Reviewed in Canada on 16 September 2018
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Cliente de Amazon
5.0 out of 5 stars Awesome book!
Reviewed in Mexico on 2 February 2019
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Able Lawrence
5.0 out of 5 stars Five Stars
Reviewed in India on 28 July 2018
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Maria
5.0 out of 5 stars Muy bueno
Reviewed in Spain on 7 January 2019
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