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

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  • 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
    show

  • Tahini vinaigrette (page 25)

    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: Dressings & marinades; Cooking ahead; Vegan; Vegetarian
    • Ingredients: lemons; fennel seeds; coriander seeds; black peppercorns; thyme; tahini; jalapeño chiles
    show

  • Beer-pickled mustard seeds (page 29)

    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: Chutneys, pickles & relishes; Cooking ahead; Vegan; Vegetarian
    • Ingredients: yellow mustard seeds; brown mustard seeds; apple cider vinegar; pale ale
    show
  • Sesame seed and avocado salad with fig vinegar

    Sesame seed and avocado salad with fig vinegar (page 33)

    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: Dressings & marinades; Salads; Main course; Side dish; Cooking ahead; Vegan; Vegetarian
    • Ingredients: avocados; limes; sesame seeds; radishes; baby arugula; dried figs; white wine vinegar; cocoa powder; ancho chile powder
    • Accompaniments: Cocoa- and chile-rubbed beef
    show

  • Cocoa- and chile-rubbed beef (page 37)

    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

    show

  • Beet and carrot salad with orange-hazelnut vinaigrette (page 41)

    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: Salads; Dressings & marinades; Side dish; Cooking ahead; Vegan; Vegetarian
    • Ingredients: beets; carrots; jicama; scallions; cashew nuts; parsley; shallots; oranges; hazelnuts
    show
  • Chicken and mushroom burgers with strawberry "ketchup'

    Chicken and mushroom burgers with strawberry "ketchup' (page 45)

    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: Sandwiches & burgers; Sauces, general; Main course
    • Ingredients: shallots; mushrooms; ground chicken; breadcrumbs; basil; Brie cheese; hamburger rolls; fresh ginger; garlic; strawberries; coriander seeds
    show

  • Broccoli, peanut, and pumpkin stir-fry (page 49)

    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: Stir-fries; Main course; Thai
    • Ingredients: broccoli; pumpkins; garlic; fish sauce; chicken stock; limes; honey; scallions; fresh ginger; dried arbol chiles; cilantro; peanuts
    show

  • Umami vinaigrette (page 53)

    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: Dressings & marinades; Cooking ahead
    • Ingredients: shallots; anchovies; Parmesan cheese; canola oil
    show

  • Pan roast of turnips, apple, chicken, and radishes with hazelnuts (page 57)

    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: Main course
    • Ingredients: chicken thighs; thyme; dry mustard; baby turnips; apples; radishes; garlic; apple cider vinegar; blanched hazelnuts
    show

  • Banana and chile hot sauce (page 61)

    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; Vegan; Vegetarian
    • Ingredients: red jalapeño chiles; cilantro; garlic; rice vinegar; green bananas
    show

  • Spicy fish sauce peanut brittle (page 65)

    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: Candy / sweets; Cooking ahead
    • Ingredients: sugar; fish sauce; dried arbol chiles; peanuts
    show

  • Coffee and five-spice roasted rainbow carrot salad (page 69)

    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: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: rainbow carrots; ground coffee; five-spice powder; lemons; fresh ginger; arugula
    • Accompaniments: Herbed yogurt dressing
    show

  • Herbed yogurt dressing (page 69)

    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

    show

  • Preserved citrus with sage and chile (page 73)

    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: Jams, jellies & preserves; Cooking ahead; Vegan
    • Ingredients: oranges; lemons; limes; coriander seeds; fennel seeds; sage; dried chiles; kosher salt
    show

  • Chocolate mousse with crisp beet meringue (page 77)

    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: Mousses, trifles, custards & creams; Dessert; Cooking ahead
    • Ingredients: beets; heavy cream; oranges; dark chocolate; egg whites
    show

  • Corn and coconut crème brûlée (page 81)

    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: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: corn on the cob; canned coconut milk; milk; eggs
    show

  • Grilled oysters with watercress-bacon butter (page 85)

    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: Grills & BBQ; Dips, spreads & salsas; Appetizers / starters
    • Ingredients: bacon; watercress; dill; lemons; shallots; butter; rock salt; oysters; breadcrumbs
    show

  • Shrimp and lamb gumbo (page 89)

    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: Stews & one-pot meals; Main course; Cajun & Creole
    • Ingredients: ground lamb; turmeric; filé powder; yellow onions; celery; green peppers; jalapeño chiles; canned chopped tomatoes; chicken stock; okra; shrimp; parsley
    show

  • Cucumber, berry, and pistachio salad with tamarind vinaigrette (page 93)

    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: Dressings & marinades; Salads; Appetizers / starters; Side dish; Vegan; Vegetarian
    • Ingredients: English cucumbers; red jalapeño chiles; red onions; dill; dried berries of your choice; pistachio nuts; fresh ginger; limes; tamarind concentrate
    show

  • Walnut and spiced yogurt "hummus" (page 97)

    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: Dips, spreads & salsas; Appetizers / starters; Cooking ahead; Middle Eastern; Vegetarian
    • Ingredients: garlic; walnuts; lemons; turmeric; ground cumin; Greek yogurt
    show

  • Cured egg yolks (page 101)

    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: Egg dishes; Cooking ahead; Vegetarian
    • Ingredients: sugar; kosher salt; egg yolks
    show

  • Citrus cured egg yolks (page 101)

    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: Egg dishes; Cooking ahead; Vegetarian
    • Ingredients: sugar; kosher salt; egg yolks; citrus fruit of your choice
    show

  • Porcini cured egg yolks (page 101)

    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: Egg dishes; Cooking ahead; Vegetarian
    • Ingredients: sugar; kosher salt; egg yolks; powdered dried porcini mushrooms
    show

  • Spice cured egg yolks (page 101)

    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: Egg dishes; Cooking ahead; Vegetarian
    • Ingredients: sugar; kosher salt; egg yolks; ground coriander; fennel seeds; dried red pepper flakes
    show

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.

  • 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.

  • 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.

  • 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.

  • 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!

  • 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.

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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 Harcourt

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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