Staff Pick
Do you want to win big on a cooking show? Here is some free and incredibly valuable advice: Pay attention to Chef Watson, the supercomputer. Watson calculates flavors and suggests seemingly crazy combos — but "he's" crazy like a brainy fox. The Flavor Matrix is based on Watson's findings, and filled with beautiful infographics that show multiple flavor combinations for specific foods. Take the earthy Jerusalem artichoke: I’m sometimes at a loss for what to do with these. In this case, Watson pairs gin and brown butter with roasted Jerusalem artichokes. With these two suggestions, author James Briscione (two-time winner on Chopped) builds a sauce to make a rich and aromatic dish. Note: Expect a little fancy pants-ness in the recipes. I call it a sauce, Briscione calls it an emulsion. Cooking, infusing, reducing, straining, blending, and thickening are all involved in this recipe. But heck, you'll need to know and use all of these techniques if you're going to win on a cooking show. Good luck! Recommended By Tracey T., Powells.com
Synopses & Reviews
Synopsis
A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor
As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix.
A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.
Synopsis
One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor
As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix.
A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.