The flavor matrix: the art and science of pairing common ingredients to create extraordinary dishes

Author

Briscione, James, 1980-

Publisher

Houghton Mifflin Harcourt

Publication Date

2018.

Language

English

Description

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Published Reviews

Subjects

Subjects

Analysis
Composition
Cookbooks
Cooking
COOKING / Courses & Dishes / General
COOKING / Methods / Professional
COOKING / Reference
COOKING / Specific Ingredients / Herbs, Spices, Condiments
Flavor
Food
Food -- Analysis
Food -- Composition
REFERENCE / Personal & Practical Guides
SCIENCE / Chemistry / General

More Details

Contributors

Parkhurst, Brooke author

ISBN

9780544809963

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