Description
The Art & Science of Foodpairing Book by Bernard Lahousse, Johan Langenbick, and Peter Coucquyt "The Art & Science of Foodpairing" is a nonfiction book published in 2020 by Firefly Books. Written by Peter Coucquyt, Bernard Lahousse, and Johan Langenbick, this hardcover book explores 10000 flavor matches that can revolutionize your eating experience. With 388 pages, the book delves into the intersection of cooking and science, focusing on life sciences, molecular biology, reference, and industrial chemistry. Illustrations are included to enhance the content.
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