As a two - time winner of Chopped and an instructor at one of the world's top cuòonary schools, James Briscione thought he knew everything there was to know about mixing and matching ingredients. But after collaborating with IBM's Watson supercomputer to make delicious, inventive dishes using big data, he realized that he - like most chefs - had only scratched the surface of what science can teach us abour flavor.
In The Flavor Matrix, Briscione reduces roughly 150 of the most common ingredients to their essential chemical fingerprints and distills this information in simple infographics - "flavor matrixes" - that reveal the surprising compatibilities between various foods, and which suggest delicious new pairings beyond our wildest imaginings. And he presents mind-blowing recipes using the data in each matrix, from condiments like Garlic Honey, to main dishes like Creamy Coconut Oats with Shrimp and Jalapenos, to desserts like Lemon Curd with Crunchy Olives, and many, many more. For adventurous home cooks and professionals alike, The Flavor Matrix is a revelation: a new way to think about combining ingredients, and an inspiring, easy-to-use tool for pushing the boundaries of creativity in the kitchen.
