Abstract
A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he’s created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a powerful tool for home cooks and professional chefs alike. Join James as reveals the trials, failures and successes that led him to creating The Flavor Matrix.
Biography
James Briscione is the first two-time champion of Food Network’s Chopped, a regular host and judge on Food Network, the Director of Culinary Research at the institute of Culinary Education (ICE), celebrity chef and one of People Magazine’s ‘Sexiest Chefs Alive 2016.’ He is the author of four books: Just Married & Cooking (Scribner ’11), Cognitive Cooking with Chef Watson (Sourcebooks ’15), The Great Cook (Oxmoor House ’15) and The Flavor Matrix (HMH ’18).
As an instructor at one of the world’s top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson while developing ICE’s Modernist Cuisine. From 2012-2014, he worked with IBM and the “Chef Watson” team to help understand how flavor compounds and ingredients translate from a database to the real-world kitchen. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor—and it led, in time, to The Flavor Matrix. The food and ideas that James created with IBM have been featured in the New York Times, The New Yorker, NBC, BBC, NPR, Time and hundreds of outlets around the globe.
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