The first part of the book reviews the way flavour is detected and measured. The first two chapters discuss our understanding of how humans perceive and then pr

Ingredients and technologies which improve the flavour of food have always played a major role in food formulation. With increasing consumer demand for diet pro

Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisc

Food flavour technology is of key importance for the food industry.Increasingly, food products must comply with legal requirements andconform to consumer demand

One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research