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
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...