The Art & Science of Foodpairing, Coucquyt et al.

Understand why certain flavours go so well together.

The Art & Science of Foodpairing combines aroma, knowledge of ingredients and creativity in a practical guide to new flavour combinations. The book shows how familiar ingredients can be paired in surprising ways without the result losing its balance.

A working tool for chefs, bartenders and curious home cooks. Use it to develop your own dishes, find good substitutes or take classic recipes in a new direction.