The food pairing secrets of the food professionals finally unveiled for the home chef!
Ever since Heston Blumenthal started applying the scientific approach of food pairing in his three Michelin star restaurant the Fat Duck, science has changed the way we eat. The secrets of food pairing – the scientific method of identifying which foods and drinks go well together – have however been carefully guarded by the professionals and elites working in food. Even though extensive literature works like The Flavor Bible (Karen Page & Andrew Dornenburg) or the Dutch book Smaakvrienden (Angelique Schmeinck) are available to the public, they are hardly meant for the amateur chef. The sheer amount of information in these flavor encyclopedias is clearly overwhelming and quickly discouraging readers from actually using them.
Trying to understand the science behind flavor combinations better myself I made it my mission to overcome this obstacle and make this knowledge finally broadly available and usable to everyone! Most of you know that tomato and basil, or banana and chocolate go really well together, but did you know that chocolate and cheese, or avocado and vanilla are also flavor matches made in heaven? 12 years of trial and error, weeks of desk research, and scientific as well as culinary literature about flavor combinations resulted in a unique book that is meant to culinary inspire amateur and professional chefs alike. The dishes suggested for the flavor combinations are based on the menus of Michelin star level chefs as well as my personal experience. The easy explanations why ingredients work together are accompanied by practical dish suggestions enabling you to start right away after only reading a single page! As the book is a guide that explains why certain types of ingredients work together, the actual number of dishes you can create with them are endless!
My book Flavor Math is a comprehensive and easy to understand guide that teaches you on 110 pages how to balance flavor better and combine ingredients in more creative ways. The 66 food combinations feature the flavors that have proven themselves all over the world, with exciting and daring new pairings that will spark your creativity – no matter if you are a food professionals or a hobby chef. By clearly describing why different ingredients work well together and giving concrete examples for dishes this book will help you to come up with your own dishes, regardless what your current level of cooking expertise is!
Learn about the science of flavor and the 66 delicious flavor combinations on 110 pages!
This book is structured into 3 big main parts. First, you have the scientific and
theoretical culinary background of taste and flavors to help you understand how to
balance your dishes better. Second, you have the 33 more common, tried and trusted flavor
combinations and then thirdly, you have the 33 more daring and truly exciting flavor
combinations. All compacted into 110 pages that are easy to navigate and are illustrated by more than 100 talented food photographers!
Still not convinced yet? Have a look inside!
Your digital copy of the book is an unrestricted PDF file that you can view on all devices (laptop, tablets, phone, etc.) without any restrictions.
Get your digital copy (PDF) of Flavor Math for only €5!
Come on, that’s the price of your regular Starbucks Almond Latte Mocha Frappuccino. Treat yourself to something proper and become a better and more creative cook!
And now even better: Get the printed book Flavor Math for your bookshelf delivered worldwide through Amazon!!
UK (£14.95): http://amzn.to/2H3K9Lr
US ($19.95): http://amzn.to/2H5sG5u
DE (€16.95): http://amzn.to/2nXVFzp