The art & science of foodpairing : 10,000 flavor matches that will transform the way you eat

Coucquyt, Peter (author.). Lahousse, Bernard, (author.). Langenbick, Johan, (author.).

Summary: "From the scientists and chefs who discovered this new culinary science, and the company that created and maintains the enormous database, here is a fabulous reference to 10,000 food pairings for use in both professional and home kitchens."--

Record details

ISBN: 9780228100843
ISBN: 0228100844
Physical Description: print
388 pages : color illustrations ; 29 cm.
Publisher: Buffalo, N.Y. ; Firefly Books, 2020.

Content descriptions

General Note:	Includes index.
Formatted Contents Note:	The story of food pairing -- Key aromas -- Olfaction versus gustation -- The importance of aroma -- Aroma molecules -- Building your aroma library -- How foodpairing works -- Ingredients & pairings -- From kiwi to oyster: key ingredients & pairing suggestions.

Search for related items by subject

Subject:

Flavor
Food

Available copies

2 of 2 copies available at Vancouver Community College.

Holds

0 current holds with 2 total copies.

Place Hold Add to basket Print Email Permalink Disable Highlighting

Show Only Available Copies

Location	Call Number / Copy Notes	Barcode	Shelving Location	Circulation Modifier	Holdable?	Status	Due Date	Courses
Downtown Library	TP 372.5 C68 2020 (Text)	33109010358596	Stacks		Volume hold	Available	-
Downtown Library	TP 372.5 C68 2020 (Text)	33109010337244	Stacks			Available	-

Location

Call Number / Copy Notes

Barcode

Shelving Location

Circulation Modifier

Holdable?

Status

Due Date

Courses

Downtown Library

TP 372.5 C68 2020 (Text)

33109010358596