The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes

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p. 253 - Talks to the idea that fat is controversial as a taste, even though specific receptors have been found that specifically notice fattiness. A revolutionary new guide to pairing ingredients, based on a celebrity chef's groundbreaking research into the chemical basis of flavor

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While The Flavor Matrix boasts a pleasing aesthetic and provides some creative insight into the science of flavor pairing, I found that it does not provide an easily understood explanation for how exactly to use the book and interpreting the matrix itself is not intuitive. After reading through the introduction several times, trying to construct a few dishes by using the matrix and coming up frustrated each time, I decided to analyze the shortcomings of the book through the lens of information architecture and user experience research. Problem Summary: This is good if you are very into food and mixing together random stuff. For those that do this naturally, it's a nice reiteration, but not earth shattering. For those that can only use a recipe, this may be quite a bit more insightful as to why there are those that don't need one.This comprehensive book is a great tool for any student looking to strengthen his or her knowledge of ingredients, flavors, and textures. The opportunity to study and understand the science of these elements is a great advantage to today’s generation of cooks. They should all make use of it!" 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. Once the food enters your mouth, chewing it releases yet more aromatic compounds, over a thousand individual compounds may be found in a single bite." p. 255 - "Texture has been proven to alter the way the brain perceives taste and flavor, and thus plays an overall role in the enjoyment of a meal." I think that the 150 food matrices that IBM's Watson used to group based on the compounds found within each food is interesting. It shows us good pairings and also substitutes. The author, James Briscione, also describes many of the scientific portions of this book well and will remind you that he is not a scientist but a chef. He also includes interesting recipes after each food matrix.

The Flavor Matrix by James Briscione, Brooke Parkhurst

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 . The Flavor Matrix isn’t just a high quality cookbook filled with delicious recipes and insights. It is that. But more importantly, it’s sure to be a requirement for the professional and passionate home cook alike.” p. 13 - He talks about complimentary vs balancing tastes. every person should know this if they plan on just being a great cook (not a chef, which is a different thing).

A gifted and creative chef, James Briscione puts the algorithms of taste to use in this wonderfully researched new book. The Flavor Matrix uses science to expand our universe of possible ingredient combinations, and in the process points the way to the future of cooking.” The next time you’re in creative mode be sure to pull this book off the shelf and read it for inspiration.