--- product_id: 59479962 title: "The Flavor Matrix: A Science-Based Guide to Pairing Ingredients for Creative Cooking, with Charts, Data, and Recipes" price: "238.20 DT" currency: TND in_stock: true reviews_count: 12 url: https://www.desertcart.tn/products/59479962-the-flavor-matrix-a-science-based-guide-to-pairing-ingredients store_origin: TN region: Tunisia --- # The Flavor Matrix: A Science-Based Guide to Pairing Ingredients for Creative Cooking, with Charts, Data, and Recipes **Price:** 238.20 DT **Availability:** ✅ In Stock ## Quick Answers - **What is this?** The Flavor Matrix: A Science-Based Guide to Pairing Ingredients for Creative Cooking, with Charts, Data, and Recipes - **How much does it cost?** 238.20 DT with free shipping - **Is it available?** Yes, in stock and ready to ship - **Where can I buy it?** [www.desertcart.tn](https://www.desertcart.tn/products/59479962-the-flavor-matrix-a-science-based-guide-to-pairing-ingredients) ## Best For - Customers looking for quality international products ## Why This Product - Free international shipping included - Worldwide delivery with tracking - 15-day hassle-free returns ## Description The Flavor Matrix: A Science-Based Guide to Pairing Ingredients for Creative Cooking, with Charts, Data, and Recipes [Briscione, James, Parkhurst, Brooke] on desertcart.com. *FREE* shipping on qualifying offers. The Flavor Matrix: A Science-Based Guide to Pairing Ingredients for Creative Cooking, with Charts, Data, and Recipes Review: Grrrr... - Edit: The most liked review barrage no longer applies to the current most liked review. This book is not for people looking for recipes. The person who wrote the most liked review of this book has misunderstood the concept and reasoning one would get into this brain exercising and creativity releasing book. If you don’t own the Flavor Bible, start with that, what that book helps people understand is... flavors, duh. It’s considerably more home cook driven and much easier to relate to. This book will open your eyes to flavors and unusual pairings that would be more on the level of a seasoned cook, and I don’t mean red lobster, or outback, I mean people that have committed to the hospitality industry and have worked their way up to a professional cooking level, as a career, as a passion. Very rarely is a person who cooks well at home going to find the reason to put bergamot, eucalyptus, etc, etc into their food because, well, it’s intimidating and will rattle their brain more so then help them understand how what they just did even works to begin with. This book lets your mind venture into the “I wonder ifs” and let’s you experiment with ideas that may be rattling around in your brain and shows you that maybe what you composed in your head is headed in the right direction or it shows you, stop now, you should have turned left two lights back. It’s for a person to use as a compass on their food journey, to keep them pointed in the right direction, not to bog them down. I would challenge people to compose a dish in their head starting with one ingredient, not a protein, start with... Hazlenuts, as an example, work backwards, write your dish down as you go, scratch things out, rewrite, when you’re happy with it, open the book and see how much you understand about a hazelnut and the flavors and pairings that work with them. Use this as a brain exerciser, a way to build a strong foundation in your mind to branch off of and adapt to when you don’t have your five go to ingredients(insert first review barrage again.) this will not give you recipes to make for your family everyday, go to the food network section of cookbooks and click on one of the faces you recognize, that’s your book with your five always on hand ingredients. Reviews that miss the premise of what the material is trying to bring to the table should be wiped from any and all platforms. If you are interested in becoming a better than average cook and have the desire to understand ingredients in different ways and how to manipulate flavors this is your book. I’ve been cooking for 13 years, 9 of them professionally, this book is a magical little gem on my wall of cookbooks, but it takes a certain baseline understanding of flavors to navigate what exactly this book is trying to give people. Review: Food science can be pretty too! - I am so absolutely obsessed with this book. If you’re looking for recipe inspiration or a creative foundation, this is it. I love that Briscione explains each ingredient and gives not only go-to pairings but also surprise pairings. All of this research is based on findings from IBM’s Watson supercomputer, which I’m so excited to be reading. Great book for food science nerds with a heavy emphasis on the science. Oh, and the pictures/charts are incredible too. Thank you, James! Let me emphasize that this is an inspiration book!! If Briscione gave you all the recipes, this book wouldn’t be as much fun, and would also be about 1000 pages long. I absolutely loved the sample recipe after each flavor - didn’t give too much away. I also loved the organization of this book - alphabetical order with ingredient names in the bottom right corner of the page! Made it really easy to find the ingredient I was toying with. One suggested edit: it would have been great to have the olive diagram from page 179 on page 11 so I wouldn’t have to flip back and forth while referred to on page 10. Another suggested edit: I wish the concentric rings in the flavor matrices were colored (or even a grey gradient) so I could see if a flavor is a stronger/weaker pairing than other flavor. ## Technical Specifications | Specification | Value | |---------------|-------| | Best Sellers Rank | #12,431 in Books ( See Top 100 in Books ) #6 in Professional Cooking (Books) #23 in Cooking Encyclopedias #28 in Cooking, Food & Wine Reference (Books) | | Customer Reviews | 4.7 4.7 out of 5 stars (2,051) | | Dimensions | 9 x 1.04 x 9 inches | | Edition | Illustrated | | ISBN-10 | 0544809963 | | ISBN-13 | 978-0544809963 | | Item Weight | 2.31 pounds | | Language | English | | Print length | 320 pages | | Publication date | March 6, 2018 | | Publisher | Harvest | ## Images ![The Flavor Matrix: A Science-Based Guide to Pairing Ingredients for Creative Cooking, with Charts, Data, and Recipes - Image 1](https://m.media-amazon.com/images/I/61Mmfb8CLbL.jpg) ## Customer Reviews ### ⭐⭐⭐⭐⭐ Grrrr... *by M***. on November 5, 2020* Edit: The most liked review barrage no longer applies to the current most liked review. This book is not for people looking for recipes. The person who wrote the most liked review of this book has misunderstood the concept and reasoning one would get into this brain exercising and creativity releasing book. If you don’t own the Flavor Bible, start with that, what that book helps people understand is... flavors, duh. It’s considerably more home cook driven and much easier to relate to. This book will open your eyes to flavors and unusual pairings that would be more on the level of a seasoned cook, and I don’t mean red lobster, or outback, I mean people that have committed to the hospitality industry and have worked their way up to a professional cooking level, as a career, as a passion. Very rarely is a person who cooks well at home going to find the reason to put bergamot, eucalyptus, etc, etc into their food because, well, it’s intimidating and will rattle their brain more so then help them understand how what they just did even works to begin with. This book lets your mind venture into the “I wonder ifs” and let’s you experiment with ideas that may be rattling around in your brain and shows you that maybe what you composed in your head is headed in the right direction or it shows you, stop now, you should have turned left two lights back. It’s for a person to use as a compass on their food journey, to keep them pointed in the right direction, not to bog them down. I would challenge people to compose a dish in their head starting with one ingredient, not a protein, start with... Hazlenuts, as an example, work backwards, write your dish down as you go, scratch things out, rewrite, when you’re happy with it, open the book and see how much you understand about a hazelnut and the flavors and pairings that work with them. Use this as a brain exerciser, a way to build a strong foundation in your mind to branch off of and adapt to when you don’t have your five go to ingredients(insert first review barrage again.) this will not give you recipes to make for your family everyday, go to the food network section of cookbooks and click on one of the faces you recognize, that’s your book with your five always on hand ingredients. Reviews that miss the premise of what the material is trying to bring to the table should be wiped from any and all platforms. If you are interested in becoming a better than average cook and have the desire to understand ingredients in different ways and how to manipulate flavors this is your book. I’ve been cooking for 13 years, 9 of them professionally, this book is a magical little gem on my wall of cookbooks, but it takes a certain baseline understanding of flavors to navigate what exactly this book is trying to give people. ### ⭐⭐⭐⭐⭐ Food science can be pretty too! *by W***W on April 18, 2018* I am so absolutely obsessed with this book. If you’re looking for recipe inspiration or a creative foundation, this is it. I love that Briscione explains each ingredient and gives not only go-to pairings but also surprise pairings. All of this research is based on findings from IBM’s Watson supercomputer, which I’m so excited to be reading. Great book for food science nerds with a heavy emphasis on the science. Oh, and the pictures/charts are incredible too. Thank you, James! Let me emphasize that this is an inspiration book!! If Briscione gave you all the recipes, this book wouldn’t be as much fun, and would also be about 1000 pages long. I absolutely loved the sample recipe after each flavor - didn’t give too much away. I also loved the organization of this book - alphabetical order with ingredient names in the bottom right corner of the page! Made it really easy to find the ingredient I was toying with. One suggested edit: it would have been great to have the olive diagram from page 179 on page 11 so I wouldn’t have to flip back and forth while referred to on page 10. Another suggested edit: I wish the concentric rings in the flavor matrices were colored (or even a grey gradient) so I could see if a flavor is a stronger/weaker pairing than other flavor. ### ⭐⭐⭐⭐⭐ Love Love Love Best Ever Purchase!!! Order Now You Will Love This!! *by K***M on December 15, 2025* Perfect!! Order Now A Must Have!! Beautiful ## Frequently Bought Together - The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes - Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking --- ## Why Shop on Desertcart? - 🛒 **Trusted by 1.3+ Million Shoppers** — Serving international shoppers since 2016 - 🌍 **Shop Globally** — Access 737+ million products across 21 categories - 💰 **No Hidden Fees** — All customs, duties, and taxes included in the price - 🔄 **15-Day Free Returns** — Hassle-free returns (30 days for PRO members) - 🔒 **Secure Payments** — Trusted payment options with buyer protection - ⭐ **TrustPilot Rated 4.5/5** — Based on 8,000+ happy customer reviews **Shop now:** [https://www.desertcart.tn/products/59479962-the-flavor-matrix-a-science-based-guide-to-pairing-ingredients](https://www.desertcart.tn/products/59479962-the-flavor-matrix-a-science-based-guide-to-pairing-ingredients) --- *Product available on Desertcart Tunisia* *Store origin: TN* *Last updated: 2026-04-22*