Annotation The flavour of a food is one of its most important qualities. Edited by two leading authorities in the field, and with a distinguished international

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

Flavour creation has always been an art but there is an increasing scientific and technological basis behind the various parts of the process. This volume provi

This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the

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