Flavor For All: Everyday Recipes and Creative Pairings

by James Briscione, Brooke Parkhurst

Overview

Simple, dynamic, flavor-packed recipes from the authors of The Flavor Matrix—informed by the science of flavor pairing but accessible enough for every cook

Fans were ravenous for more recipes from James Briscione and Brooke Parkhurst, authors of The Flavor Matrix, so the authors are serving up 100 new recipes in Flavor for All, drawing on the principles and flavor-focused approach that informed their previous book. This is, at heart, a practical home-cooking book with delicious and accessible recipes, but with unique and unexpected twists based on scientifically approved flavor pairings. Recipes include Seared Steaks with Almond-Cherry Pesto; Caesar Artichoke Dip; Brown Butter, Maple, and Pear Pork Roast; Spicy Kiwi and Bacon Grilled Cheese Sandwiches; “Umami in a Bottle” salad dressing; and Chocolate and Red Wine Bread Pudding. The authors explain why certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients. This new cookbook will appeal to both chemistry aficionados and casual cooks alike, with simple, easy recipes for everyday life.

Product Details

ISBN-13:	9780358164067
Publisher:	HarperCollins
Publication date:	10/27/2020
Pages:	256
Product dimensions:	9.10(w) x 9.00(h) x 0.90(d)

About the Author

JAMES BRISCIONE and BROOKE PARKHURST are the husband-and-wife authors of four cookbooks, including the best-selling The Flavor Matrix. James is a chef and Food Network personality who hosted the award-winning digital series Man Crafted and is featured on the new Food Network Kitchen app, which offers live and on-demand cooking classes. He’s the first-ever two-time Chopped champion and regularly appears on television as a host and judge. James has appeared on Beat Bobby Flay, The Kitchen, Best Thing I Ever Ate, The Dr. OZ Show, and more. He was formerly the director of culinary research at the Institute of Culinary Education in New York City, where he led the school’s collaboration with IBM on the groundbreaking project “Chef Watson.” James and Brooke live in Pensacola, Florida and are the owners of Angelena’s Ristorante Italiano.

Editorial Reviews

09/21/2020

Husband-wife collaborators Briscione, a two-time Chopped champion, and Parkhurst follow 2018’s The Flavor Matrix with an info-packed recipe collection focused on the fundamentals of flavor pairings. The 100 recipes are divided into categories such as vegetables, land, and sea, each annotated with flavor, taste, and chemical compound notes. For example, the chemistry underlying spicy kiwi and bacon grilled cheese sandwiches relies on the compound 3-carene and the aromas of bell pepper and lemon—as well as resin and rubber—to build flavor. If the scientific annotation proves to be a bit overwhelming, cooks can dive straight into the recipes, which lean toward Briscione’s Southern roots. There’s an unami-rich summer dish that combines clams and squash (compound: dimethylamine) with garlic, basil, and tomatoes. A chianti-braised beef with grits (compound: 2-phenylethanol), meanwhile, has notes of fruit, honey, lilac, and rose. Dessert stars include a decadent chocolate and red wine bread pudding, while cocktails feature temptations like a butternut old-fashioned. Each ingredient also gets labeled with its taste profile: i.e., garlic is umami; Dijon mustard both spicy and acidic; fresh pineapple sweet. Home cooks as curious about what goes on inside the pot as what goes into it will have a ball. Agent: Joy Tutela, David Black Literary Agency. (Oct.)

Publishers Weekly

"Home cooks as curious about what goes on inside the pot as what goes into it will have a ball." —Publishers Weekly  “Briscione and Parkhurst have mastered the science of flavors, exploring the chemistry of those organic compounds that so stimulate human senses.” —Booklist "With 100 creative recipes, these dishes will be the talk of your next dinner party." —Food & Wine —

From the Publisher

10/01/2020

In this latest collaboration, Briscione and Parkhurst (The Flavor Matrix) promise "no-fail, kick-ass, chemistry-enabled recipes for everyday cooking." With a focus on simplicity and flavor, these recipes are based on the science that makes them work. Flavor-pairing is the goal, with the book serving as a "culinary cheat sheet" to build flavor into every meal. Starting with an Ingredients section that details effective flavor pairing, as well as the role of fat, acid/sour, salt, umami, bitter, sweet in creating a flavor profile, the recipes are divided into Vegetables, Grains and Pasta, Cheese, Land (Chicken, Beef, Pork, Lamb), Sea (Fish; Shrimp, Crab, and Lobster), Drinks, and Baked options. Each section includes tips on mastering relevant ingredients and making the best choices to develop flavor. Each ingredient is labeled along with its corresponding flavor element, making this a unique aspect of the text. VERDICT Flavor pairing adds an exciting twist to familiar ingredients. Recommended as a practical companion to The Flavor Matrix and a worthy introduction for home cooks looking to up their flavor game.—Gricel Dominguez, Florida International Univ. Lib., Miami

Library Journal