From very cool British style website, Mr. Porter:
One man [taking science in the kitchen] in a fresh direction is Mr. James Briscione, director of Culinary Research at the Institute of Culinary Education. His passion is the science of flavor and in his book, The Flavor Matrix, he offers a new approach to the way combine foods. Having studied the molecular properties of hundreds of everyday ingredients, he explains why certain combinations, from the classic (tomato, mozzarella and basil) to the contentious (white chocolate and caviar) work so well…
Read the full piece here!
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