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Art & Science of Foodpairing
The Art & Science of Foodpairing
The Art & Science of Foodpairing
The Art & Science of Foodpairing

The Art & Science of Foodpairing

Regular price $79.99 Sale

Authors - Peter Coucquyt, Bernard Lahousse and Johan Langenbick

"We build tools to create culinary happiness" -

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. 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, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.

Contributors include - 

  • Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru
  • Luiz Aduriz - Mugaritz - Spain
  • Heston Blumenthal - The Fat Duck - UK
  • Tony Conigliaro - DrinksFactory - UK
  • Sang Hoon Degeimbre - L'Air du Temps - Belgium
  • Jason Howard - #50YearsBim - UK/Caribbean
  • Mingoo Kang - Mingles - Korea
  • Jane Lopes & Ben Shewry - Attica - Australia
  • Virgilio Martinez - Central - Peru
  • Dominique Persoone - The Chocolate Line - Belgium
  • Karlos Ponte - Taller - Venezuela/Denmark
  • Joan Roce - El Celler de Can Roca - Spain
  • Dan Barber - Blue Hill at Stone Barns - USA
  • Kobus van der Merwe - Wolfgat - South Africa
  • Darren Purchese - Burch & Purchese Sweet Studio - Melbourne
  • Alex Atala - D.O.M - Brazil
  • Maria Jose San Roman - Monastrell - Spain
  • Keiko Nagae - Arome conseil en patisserie - Paris

The Foodpairing Company is a creative food-tech agency that works with chefs, bartenders, chocolatiers, pastry chefs, product developers, cookery schools and other culinary creatives to provide new possible food combinations based on the intrinsic properties of different foods. The team there analyses foods under laboratory conditions to identify which flavour components they have in common, and operates one of the world's largest ingredient and flavour databases. From their headquarters in Belgium and offices in New York City, they work with food professionals in 150 countries worldwide; their key markets are the US, Belgium, the UK, Italy, the Netherlands, Germany, France, Australia, Spain, Greece, Russia, Switzerland and Canada. Peter Coucquyt is a chef and co-founder of Foodpairing . Bernard Lahousse is a bio-engineer and co-founder of Foodpairing . Johan Langenbick is an entrepreneur and co-founder of Foodpairing . Find out more at, and on Instagram and Twitter @foodpairing.

ISBN: 9781784722906

Publisher: Mitchell Beazley

Published: Sept 2020

Pages: 384