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portada El arte y la ciencia del foodpairing: 10.000 combinaciones de sabores que transformarán tu manera de comer (in Spanish)
Type
Physical Book
Author
Publisher
Year
2021
Language
Spanish
Pages
388
Format
Hardcover
Dimensions
22 x 29 cm
ISBN13
9788415887539
Edited in
España
Edition No.
1
Categories

El arte y la ciencia del foodpairing: 10.000 combinaciones de sabores que transformarán tu manera de comer (in Spanish)

Peter Coucquyt (Author) · Bernard Lahousse (Author) · Johan Langenbick (Author) · Neo Person · Hardcover

El arte y la ciencia del foodpairing: 10.000 combinaciones de sabores que transformarán tu manera de comer (in Spanish) - Johan Langenbick

5 estrellas - de un total de 5 estrellas 10 reviews
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Synopsis "El arte y la ciencia del foodpairing: 10.000 combinaciones de sabores que transformarán tu manera de comer (in Spanish)"

El foodpairing es un método que, a partir de los aromas de los alimentos, identifica cuáles son los que mejor funcionan juntos. Basado en investigaciones científicas revolucionarias, se trata de una combinación de neurogastronomía (el modo en el que el cerebro percibe el sabor) con el análisis de las moléculas aromáticas presentes en los ingredientes.

En "El arte y la ciencia del foodpairing" aprenderemos por qué las combinaciones que conocemos y que nos encantan funcionan tan bien (como las fresas y el chocolate), y nos adentraremos en un mundo de maridajes exquisitos y a priori insólitos (como las fresas y el parmesano) que transformarán nuestra manera de comer. Esta obra, que contiene diez veces más combinaciones de sabores que cualquier otro título sobre el tema ―además de las explicaciones científicas correspondientes―, es el mejor libro de referencia en materia de aromas y sabores y se convertirá en un clásico inmediato para todo aquel que desee practicar el arte del buen comer. Colaboradores:

Astrid Gutsche y Gastón Acurio - Astrid y Gastón - Perú
Andoni Luiz Aduriz - Mugaritz - España
Heston Blumenthal - The Fat Duck – Reino Unido
Tony Conigliaro - DrinksFactory – Reino Unido
Sang Hoon Degeimbre - L’Air du Temps - Bélgica
Jason Howard - #50YearsBim – Reino Unido/ Caribe
Mingoo Kang - Mingles - Corea
Jane Lopes & Ben Shewry - Attica - Australia
Virgilio Martínez - Central - Perú
Dominique Persoone - The Chocolate Line – Bélgica
Karlos Ponte - Taller - Venezuela/ Dinamarca
Joan Roca - El Celler de Can Roca - España
Dan Barber - Blue Hill at Stone Barns – EE.UU.
Kobus van der Merwe - Wolfgat - Sudáfrica
Darren Purchese - Burch & Purchese Sweet Studio - Melbourne
Alex Atala - D.O.M - Brasil
María José San Román - Monastrell - España
Keiko Nagae - Arôme conseil en patisserie - París
Peter Coucquyt
  (Author)
View Author's Page
Peter Coucquyt is a Belgian chef and co-founder of Foodpairing™, a platform that explores flavor combinations based on science. After a distinguished career in Michelin-starred restaurants, in 2009 he joined bioengineer Bernard Lahousse and entrepreneur Johan Langenbick to develop an extensive database of ingredients and flavors.

Among his most notable works is "The Art and Science of Foodpairing" (2016), co-authored with Lahousse and Langenbick, which offers 10,000 flavor combinations to transform the way we eat. His literary focus is on scientific gastronomy, merging culinary art with scientific research to innovate in the kitchen.
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Bernard Lahousse
  (Author)
View Author's Page
Bernard Lahousse is a Belgian bioengineer and gastronomic scientist known for his innovative approach at the intersection of science and gastronomy. With a master's degree in bioengineering and intellectual property rights, he has dedicated his career to exploring how science can enhance culinary creativity.

He is the co-founder of Foodpairing®, a platform that scientifically analyzes flavor combinations to inspire chefs and cooking enthusiasts. Among his most notable works is "The Art and Science of Foodpairing" (2016), co-written with Peter Coucquyt and Johan Langenbick, which offers 10,000 flavor combinations to transform the way we eat.
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Johan Langenbick
  (Author)
View Author's Page
Johan Langenbick is a Belgian entrepreneur known for his work at the intersection of innovation, food technology, and sustainability. He is the co-founder and CEO of Foodpairing®, a company that uses artificial intelligence to analyze flavor combinations, facilitating culinary creativity.

Among his most notable works is "The Art and Science of Foodpairing" (2016), co-written with Bernard Lahousse and Peter Coucquyt, which offers 10,000 flavor combinations to transform the way we eat. His literary focus is on scientific gastronomy, merging culinary art with scientific research to innovate in the kitchen.
See more
See less

Customers reviews

Jorge Eduardo Rincon Sanchez Tuesday, March 22, 2022
Verified Purchase

Excelente libro como los anteriores que compre con ustedes relacionados con el food pairing. En cuanto a la entrega perfecto todo.

10
 Agustin Zuluaga Olarte Thursday, April 25, 2024
Verified Purchase

Excelente libro gracias, Me sorprendio. Gracias por su trabajo.

10
 Cristina Sempere Friday, November 22, 2024
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Excelente libro, llegó en perfecto estado aunque demoró más de lo esperado en llegar. Muy recomendado

10
 Edgardo Hernandez Dos Santos Thursday, January 05, 2023
Verified Purchase

ERA LO SOLICITADO, RAPIDO SEGURO CONFIABLE.

11
 Katherine Figueredo Tuesday, April 23, 2024
Verified Purchase

El libro llegó en perfecto estado, muy bien embalado, el tiempo de entrega fué el indicado.

11
 Estefania Benavidez Wednesday, January 15, 2025
Verified Purchase

Excelente servicio

11
 Mario Rodas Prado Monday, January 20, 2025
Verified Purchase

Excelente libro para profesionales de bar y cocina. LLegó en el tiempo estimado. Gracias Buscalibre.

00
 Juan Diego Vergara Toro Thursday, May 15, 2025
Verified Purchase

Tenía mis dudas al comprar por Buscalibre, pero ahora que el libro me llegó en menos tiempo del esperado y bajo estandares de calidad alto, seguiré comprando libros con ustedes, el costo, el tiempo y la calidad son superiores a otras alternativas.

00
 Hernán Quiroga Friday, January 02, 2026
Verified Purchase

Excelente libro. Muy recomendable.

00
 José Gómez Friday, March 08, 2024
Verified Purchase

Muy buen libro llego mucho pero mucho antes de la fecha indicada.. Rápido, seguro y confiable

12
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The book is written in Spanish.

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The binding of this edition is Hardcover.

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