Peter Coquette et al.: Food Pairing

Why do some foods especially fit together, but others don't? How do we know that new food is as delicious as the food we're used to? From this simple question came the world's leading chefs, dessert chefs and pastry chefs; somliers; bartenders, baristas, and famous food brands. So, when we're born with scientific aro-project analysis and neuromimicry, food-ferling is the most innovative way to find out what foods or food products are so deliciously matched. In the idea that complementary materials share key aroma compounds, the major food-based databases of the world are "Study Development and Strategy Partners" Bernard Lahoose, Cook Director Peter Cocht, Business Development Director John Langbeck, and Food Tech and other 3,000 different materials acquired around the globe in 2009. (com). The result is food for the maester chef. Not only does this book, which contains all the food, help us to discover a fascinating new food complex, but it also helps us to understand why food we know can achieve such fantastic harmony. And it has a thousand and thousands of tempting pesssings, including the recipes that the world's chefs have tried to do innovate ferries. The delicious Fairling New World will change the way we've been eating so far.

Korean title: 푸드페어링

Korean author: 피터 코케트 외

Korean publisher: 더모던

ISBN-13: 9791164453429