Cover art for The Art & Science of Foodpairing
25% off!
Mitchell Beazley, September 2020
Hardcover, 384 pages
28.2cm × 22.2cm × 3cm

The Art & Science of Foodpairing 10,000 flavour matches that will transform the way you eat

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'We build tools to create culinary happiness' -

'There is a world of exciting flavour combinations out there and when they work it's incredibly exciting' - Heston Blumenthal

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.


Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru

Andoni 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

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