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Often, when my kids start nagging me about “What’s for dinner?” I tell them we are going to Joe’s House of Chocolate-Covered Broccoli.
Apparenlty, this may not be so bad!
In fact, according to the beautifully- and scientifically-illustrated tome The Art and Science of Foodpairing, what may at first seem to be odd combinations (at least to the unititaited) may end up becoming fast favorites!
For example, if I said I was going to coat your chicken with chocolate, you might blanche. But, if I said I was going to top it with mole, ¡Olé! Similarly, in Boston’s historic North End, you might see locals making an Italian two-fer by dousing their gelato with olive oil. Unexpected? Perhaps. Delicious? Absoluetly!
While some of these combinations may start out as cultural curiosities, more creative kitchens can clearly show how today’s family recipe can transform into tomorrow’s craze. And in the capable hands of Chef Peter Coucquyt, bio-engineer Bernard Lahousse, and entrepreneur Johan Langenbick (the co-founders of Foodpairing®), with help from three-Michelin star chef Heston Blumenthal, it becomes at least easier to see (literally) how such combinations can grow.
Using science to take foods to their molecular levels, this book demonstrates how similar elements of taste profiles can make for intriguing and ultimately enticing combinations that even lesser chefs can handle. And while the book does not offer recipes, it surely will inspire home chefs and chefs of reopening restaurants to try new things and bring life back to the food scene.
And that is something we can ALL enjoy