Briscione - The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

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 todays 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 isnt just a high-quality cookbook filled with delicious recipes and insights. It is that. But more importantly, its 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 more advance praise for The Flavor Matrix The Flavor Matrix james briscione with brooke parkhurst HOUGHTON MIFFLIN HARCOURT BOSTON NEW YORK 2018 THE ART AND SCIENCE OF PAIRING COMMON INGREDIENTS TO CREATE EXTRAORDINARY DISHES