The Flavor Matrix is full of interesting insights into the way chefs build dynamic relationships between ingredients. Whether professional chefs or home cooks, we can all use these diagrams as a starting point for endless creativity.”

The Flavor Matrix: The Art and Science of Pairing Common

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 IBMWatson. Working with the supercomputer to turn big data into delicious recipes, Briscionerealized 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 next time you’re in creative mode be sure to pull this book off the shelf and read it for inspiration. 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. A few months ago, I stumbled upon the show, The Final Table, a Netflix original that showcases a global cooking competition among some of the world’s top chefs. In each episode, a new country is featured and the dish the chefs prepare must include a specific ingredient that is relevant to a country, and is chosen by top culinary critics of the same country. As I watched, I couldn’t help but feel inspired by the creativity of the dishes and the different ways each chef put a spin on the ingredients. I decided I wanted to challenge my own culinary interests and bought James Briscione’s book, The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes. 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).

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Salty - it's just complementary to everything but sour and bitter (seems wrong to me) (no balancing)

The Flavor Matrix by James Briscione, Brooke Parkhurst

The major reason I removed a star is that I don't think it goes into texture as much as it should other than to say it's important. I think there's not as great an understanding of texture mixes. Also, I didn't find the recipes (upon reading them) by the AI to be earth shattering. Interesting for sure, but I just think the better skill is to take what's left in your pantry and make that taste good. We may be decades away from unraveling exactly how flavor works, but in the meantime, Briscione has given anyone who cooks an approachable source of vivid inspiration and delightful recipes." The flavor-pairing meme permeated the culinary community. Silicon Valley’s techno-optimism was reflected in a smaller subculture: What if a computer could crunch data to reveal combinations of food that no human ever imagined would taste good together? Briscione, the director of culinary research at the Institute of Culinary Education, became interested in the flavor-pairings movement. He worked with IBM engineers to develop Chef Watson, a cousin of the Watson software that has also been adapted to play Jeopardy and help doctors diagnose diseases. Together, Chef Watson, Briscione, and others at the Institute of Culinary Education created a cookbook, Cognitive Cooking with Chef Watson.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. A fascinating collection of matrices that break down the best flavor combinations to make main ingredients shine...Visually, this book is stunning, like a science text for foodies, with a particularly helpful introduction...[ The Flavor Matrix]is a treat for gourmands and food science geeks." p. 253 - Talks to the idea that fat is controversial as a taste, even though specific receptors have been found that specifically notice fattiness. 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.” Using the supercomputer Watson, and other sources this book helps combine flavors that you would not think are compatible with meals that are flavor compatible. On the side, there are also eye-catching.