Two books on two ends of the spectrum – it's all about the flavour, or it's beyond flavour. Does it depend on your taste? See this guide to all of this season's book reviews.
The Art & Science of Foodpairing
10,000 flavour matches that will transform the way you eat
Peter Coucquyt, Bernard Lahousse, Johan Langenbick
Mitchell Beazley
ISBN 9781784722906
£30, $50
My Microsoft Word dictionary doesn’t like the word foodpairing. Neither does the online Premium Oxford Dictionaries website. But Bernard Lahousse is a bio-engineer and food scientist from Belgium who is obsessed by gastronomy and he’s made it...
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