The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes by James Briscione and Brooke Parkhurst

  • Garlic honey (page 21)

    from The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes The Flavor Matrix by James Briscione and Brooke Parkhurst

    • Categories: Sauces, general; Cooking ahead; Vegetarian
    • Ingredients: raw honey; garlic; dried red pepper flakes; dry mustard
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Notes about this book

  • pomegranate on November 06, 2022

    This book has changed how I cook. The recipes are creative and delicious - pushing the boundaries in a meaningful way. The flavor wheels make cooking fun and creative for anyone.

Notes about Recipes in this book

  • Beer-pickled mustard seeds

    • bching on January 22, 2020

      Good--these add a nice textural element to sauces and pan juices.

  • Sesame seed and avocado salad with fig vinegar

    • pomegranate on September 10, 2022

      Made with the cocoa-Chile rubbed steak and added fresh figs. Fast and tasty!

  • Cocoa- and chile-rubbed beef

    • pomegranate on July 25, 2022

      Have used this rub several times. One of my favorites!

  • Chicken and mushroom burgers with strawberry "ketchup'

    • et12 on June 20, 2021

      Fairly easy to make and surprisingly tasty. I used a mild Brie but would go for a stronger cheese next time, maybe a Camembert. Cooked the burgers in the pan like directed but would like to do on bbq next time. My strawberry ketchup wasn’t as paste like as in the photo

    • pomegranate on November 14, 2022

      I liked this. It was unique and tasty, but definitely unusual, so not a favorite with my less adventurous husband.

  • Broccoli, peanut, and pumpkin stir-fry

    • SQKnSEA on January 29, 2021

      Easy dish to pull together. Omitted the chilis and added sriracha tableside due to small children. Also substituted slivered almonds for the peanuts for a food allergy.

  • Walnut and spiced yogurt "hummus"

    • pomegranate on November 06, 2022

      Despite the look of this dip in the picture, it is delicious. The first taste was okay, but by the time I had a few more bites, I was quite enamored. Definitely include the miso!

  • Fig, olive, and walnut relish

    • pomegranate on November 04, 2022

      This is delicious. I’ve also made it with pomegranates instead of figs and it was equally good. Great with fish or roasted vegetables

  • Creamy coconut oats with shrimp and jalapeños

    • pomegranate on October 16, 2022

      Oh my gosh, this is shockingly delicious. I’ve made this many times. Great with sautéed zucchini and garlic, as well as poached egg instead of shrimp.

  • Gin and brown butter emulsion

    • shrnngnt on July 10, 2020

      We didn’t blend or sieve this, just fished out the herbs stalks and left it chunky. Great on potatoes and we all wished we had some French bread to sop it up. Next time.

  • Lamb seasoning rub

    • shrnngnt on July 10, 2020

      This recipe is a lesson in trust. When it’s made, the rub smells... weird. Unpleasantly weird. But we rubbed it all over a lamb leg and threw it in the oven. About 30 minutes in, and the entire house smelled absolutely amazing. Tasted just as good. A definite keeper.

  • Crab, mango, dill, and poblano salad

    • Acarroll on May 14, 2024

      Very interesting mix of flavors. We had a tough time because we're both having different issues with taste (from covid). But overall I think it was nicely balanced. Love how creative it is yet east to throw together during my 30 min lunch break.

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Reviews about this book

  • Eat Your Books

    Science and cooking marry to create perfect flavor pairings for 150 common ingredients in this stunner of a book.

    Full review
  • ISBN 10 0544809963
  • ISBN 13 9780544809963
  • Published Mar 06 2018
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Houghton Mifflin

Publishers Text

A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor

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 groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

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