This is really just a compendium of the most common food pairings or combinations you see on menus all the time, without a good in depth scientific analysis of why these combinations might work. Also, therre is no comprehensive exploration of other factors that influence food flavours and combinations (eg, seasonality, local traditions such as the canele cakes of Bordeaux, the biochemical effect of certain combinations such as the vitamin C in lemon juice squeezed over spinach helping the spinach release it's iron during digestion, etc etc etc).
A true foodie will not learn anything new. You are better served by your own memory bank of experiences and trusting your own learnt instincts on what will and will not work.
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