{"product_id":"art-science-of-foodpairing","title":"The Art and Science of Foodpairing","description":"\u003cp\u003e\u003cb\u003e'Just the sort of creative prompts any cook could use right now' - \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e \u003cb\u003e'A fascinating, thought provoking, palette-teasing read for anyone interested in food' - \u003ci\u003eNew York Journal of Books\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e \u003cb\u003e\u003cbr\u003e 'We build tools to create culinary happiness' - \u003ci\u003eFoodpairing.com\u003cbr\u003e \u003cbr\u003e\u003c\/i\u003e 'There is a world of exciting flavour combinations out there and when they work it's incredibly exciting' - Heston Blumenthal\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food.\u003cbr\u003e \u003cbr\u003e This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, \u003ci\u003eFoodpairing\u003c\/i\u003e will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.\u003cbr\u003e \u003cbr\u003e \u003cb\u003eContributors:\u003cbr\u003e\u003c\/b\u003eAstrid Gutsche and Gaston Acurio - \u003ci\u003eAstrid y Gaston\u003c\/i\u003e - Peru\u003cbr\u003e Andoni Luiz Aduriz - \u003ci\u003eMugaritz\u003c\/i\u003e - Spain\u003cbr\u003e Heston Blumenthal - \u003ci\u003eThe Fat Duck\u003c\/i\u003e - UK\u003cbr\u003e Tony Conigliaro - \u003ci\u003eDrinksFactory\u003c\/i\u003e - UK\u003cbr\u003e Sang Hoon Degeimbre - \u003ci\u003eL'Air du Temps\u003c\/i\u003e - Belgium\u003cbr\u003e Jason Howard - \u003ci\u003e#50YearsBim\u003c\/i\u003e - UK\/Caribbean\u003cbr\u003e Mingoo Kang - \u003ci\u003eMingles\u003c\/i\u003e - Korea\u003cbr\u003e Jane Lopes \u0026amp; Ben Shewry - \u003ci\u003eAttica\u003c\/i\u003e - Australia\u003cbr\u003e Virgilio Martinez - \u003ci\u003eCentral\u003c\/i\u003e - Peru\u003cbr\u003e Dominique Persoone - \u003ci\u003eThe Chocolate Line\u003c\/i\u003e - Belgium\u003cbr\u003e Karlos Ponte - \u003ci\u003eTaller\u003c\/i\u003e - Venezuela\/Denmark\u003cbr\u003e Joan Roce - \u003ci\u003eEl Celler de Can Roca\u003c\/i\u003e - Spain\u003cbr\u003e Dan Barber - \u003ci\u003eBlue Hill at Stone Barns -\u003c\/i\u003e USA\u003cbr\u003e Kobus van der Merwe - \u003ci\u003eWolfgat\u003c\/i\u003e - South Africa\u003cbr\u003e Darren Purchese - \u003ci\u003eBurch \u0026amp; Purchese Sweet Studio -\u003c\/i\u003e Melbourne\u003cbr\u003e Alex Atala - \u003ci\u003eD.O.M\u003c\/i\u003e - Brazil\u003cbr\u003e María José San Román - \u003ci\u003eMonastrell -\u003c\/i\u003e Spain\u003cbr\u003e Keiko Nagae - \u003ci\u003eArôme conseil en patisserie\u003c\/i\u003e - Paris\u003cbr\u003e Peter Coucquyt - Chef and co-founder of Foodpairing(tm)\u003cbr\u003e Bernard Lahousse - Bio-engineer and co-founder of Foodpairing(tm)\u003cbr\u003e Johan Langenbick - Entrepreneur and co-founder of Foodpairing(tm)\u003c\/p\u003e","brand":"Unity Books","offers":[{"title":"Art \u0026 Science of Foodpairing","offer_id":46465401749701,"sku":null,"price":100.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0625\/6679\/3413\/files\/978-1-78472-290-6.jpg?v=1782702664","url":"https:\/\/unitybooks.myshopify.com\/products\/art-science-of-foodpairing","provider":"Unity Books","version":"1.0","type":"link"}