thethe art and science of pairing common ingredients to create extraordinary dishes james briscionewith brooke parkhurstܶÁ«³°µÁ®°¹©éð ûïðð û¿¹®°¬¯ Ü°¬¹®¨º³²¯¶½µ³´»°Á¯¯¶½µ³´ ÀÁ¶µ ܶÁ«³° ÕÁ®°¹© ×½¨ áàßÝÜÛÚØ×ÖÕÔÓÒÐÏÎÌ˽Á·½°ÒÁ¹°¹´»Ï®°³´»½°ÒÁ¹°¹´»ß³µ²¶½µ½´®Á°¨ Ù´»°½¾¹½´®¯Ò°¹µÁ°¨ á°³µÁ¯ øáÔÞ ÔÓÎáàÖÝ ÏÍàßáÎÝÛÓÐÙÝÏ÷ܽÁ®¬°½¾ Ù´»°½¾¹½´®the world of molecular gastronomy. have consolidated all of my findings about each ingredient into an infographic call a “flavor matrix,” making one for every ingredient or group of ingredients that studied. á® ®º½ ¿½´®½° ³¼ ½Á¿º µÁ®°¹© ¹¯ ®º½ ¼½Á®¬°½¾ ¹´»°½¾¹½´® ¹®¯½¶¼ò Ϭ°°³¬´¾¹´» ¹® Á°½ Á¶¶ ³¼ ®º½ ¹´»°½¾¹½´®’¯ ²°¹µÁ°¨ Á°³µÁ¯æ ®º½ ÀÁ¯¹¿ ¿Á®½»³°¹½¯ ³¼ ¯µ½¶¶¯ ¿°½Á®½¾ À¨ Á¶¶ ®º½ Á°³µÁ®¹¿ ¿³µ²³¬´¾¯ ¹® ¿³´®Á¹´¯ò á°³¬´¾ ®º½ ²½°¹µ½®½° ³¼ ®º½ µÁ®°¹©ô ³°»Á´¹§½¾ À¨ Á°³µÁ »°³¬²ô Á°½ Á¶¶ ³¼ ®º½ ¹´»°½¾¹½´®¯ ®ºÁ® ²Á¹° ª½¶¶ ª¹®º ®º½ ¼½Á®¬°½¾ ¹´»°½¾¹½´®ò ÝÁ¿º ³¼ ®º½¯½ ¿³µ²¶½µ½´®Á°¨ ¹´»°½¾¹½´®¯ ¹¯ °½²°½¯½´®½¾ À¨ Á´³®º½° ¯¶¹¿½ô ¹®¯ ¶½´»®º ¹´¾¹¿Á®¹´» ®º½ ²½°¿½´®Á»½ ³¼ ¿³µ²³¬´¾¯ ®º¹¯ ¹´»°½¾¹½´® ¯ºÁ°½¯ ª¹®º ®º½ ¼½Á®¬°½¾ ³´½òhis book is divided into roughly sixty sections, each dedicated to a different featured ingredient or group of ingredients and containing a unique flavor matrix. n each section ’ll also list some key facts about these ingredients and give you a “best of” list of scientific pairings. astly, in each section you’ll find an original recipe that my spouse and creative partner, Brooke arkhurst, and created using that section’s flavor matrix.y hope is that once you’ve gotten comfortable with these flavor matrixes, you’ll be able to use them at a glance to find new, striking ways to employ common ingredients in your own cooking. hen you discover that shared chemical compounds make for instance) blueberries and horseradish a surprisingly delicious pairing, and that these same compounds connect horseradish to pork, a roast pork sandwich with blueberry- horseradish jam may become your new favorite meal. ee how many different dishes you can create with this knowledge, and more important, enjoy the ride — wherever it takes you.ver the past thirty years, researchers have changed the way chefs like me think about flavor. e now know that each ingredient’s unique flavor is mostly created by chemical structures called volatile compounds. hey are the primary determinants of an ingredient’s smell, which accounts for 80 percent of what we perceive when taking a bite or a sip. A simple ingredient like lettuce has about twenty volatile com-pounds or as prefer to call them, “aromatic compounds”). Coffee has nearly 1,000.ntil now, we haven’t figured out how to put this knowledge to work in the kitchen. But according to a relatively recent cu-linary innovation called flavor pairing theory, if two ingredients share significant numbers or concentrations of aromatic com-pounds, they’ll be delicious together. f we just had enough chemical data, we could pair ingredients perfectly based on science rather than more esoteric and error-prone) tools like imagination and intuition. first realized the enormous potential of this idea while work-ing as the chef-collaborator of atson, B’s famous super-computer, as it analyzed academic articles, cookbooks, and other sources to identify the most unexpected and delicious pairings of ingredients. enjoyed cooking with atson one of our inventions — roast duck with tomatoes, sage, olives, and cherries — is still a favorite dish of mine. But wanted to see the hidden connections between ingredients without having to ask a supercomputer, and wanted to help other cooks see them, too. set about pinpointing and quantifying the common aro-matic compounds of roughly 150 of the most frequently used ingredients. Although am a chef and culinary instructor, not a scientist, immersed myself in academic journals, online chem-istry databases, and the theories of the most brilliant minds in κ½ á°® ú Ï¿¹½´¿½ ³¼ ܶÁ«³° ÒÁ¹°¹´»Ù´®°³¾¬¿®¹³´ ëìéð ûïðð û¿¹®°¬¯ Ü°¬¹®¨º³²¯¶½µ³´»°Á¯¯¶½µ³´ ÀÁ¶µ ܶÁ«³° ÕÁ®°¹© ×½¨ áàßÝÜÛÚØ×ÖÕÔÓÒÐÏÎÌ˽Á·½°ÒÁ¹°¹´»Ï®°³´»½°ÒÁ¹°¹´»ß³µ²¶½µ½´®Á°¨ Ù´»°½¾¹½´®¯Ò°¹µÁ°¨ á°³µÁ¯ øáÔÞ ÔÓÎáàÖÝ ÏÍàßáÎÝÛÓÐÙÝÏ÷ܽÁ®¬°½¾ Ù´»°½¾¹½´®the world of molecular gastronomy. have consolidated all of my findings about each ingredient into an infographic call a “flavor matrix,” making one for every ingredient or group of ingredients that studied. á® ®º½ ¿½´®½° ³¼ ½Á¿º µÁ®°¹© ¹¯ ®º½ ¼½Á®¬°½¾ ¹´»°½¾¹½´® ¹®¯½¶¼ò Ϭ°°³¬´¾¹´» ¹® Á°½ Á¶¶ ³¼ ®º½ ¹´»°½¾¹½´®’¯ ²°¹µÁ°¨ Á°³µÁ¯æ ®º½ ÀÁ¯¹¿ ¿Á®½»³°¹½¯ ³¼ ¯µ½¶¶¯ ¿°½Á®½¾ À¨ Á¶¶ ®º½ Á°³µÁ®¹¿ ¿³µ²³¬´¾¯ ¹® ¿³´®Á¹´¯ò á°³¬´¾ ®º½ ²½°¹µ½®½° ³¼ ®º½ µÁ®°¹©ô ³°»Á´¹§½¾ À¨ Á°³µÁ »°³¬²ô Á°½ Á¶¶ ³¼ ®º½ ¹´»°½¾¹½´®¯ ®ºÁ® ²Á¹° ª½¶¶ ª¹®º ®º½ ¼½Á®¬°½¾ ¹´»°½¾¹½´®ò ÝÁ¿º ³¼ ®º½¯½ ¿³µ²¶½µ½´®Á°¨ ¹´»°½¾¹½´®¯ ¹¯ °½²°½¯½´®½¾ À¨ Á´³®º½° ¯¶¹¿½ô ¹®¯ ¶½´»®º ¹´¾¹¿Á®¹´» ®º½ ²½°¿½´®Á»½ ³¼ ¿³µ²³¬´¾¯ ®º¹¯ ¹´»°½¾¹½´® ¯ºÁ°½¯ ª¹®º ®º½ ¼½Á®¬°½¾ ³´½òhis book is divided into roughly sixty sections, each dedicated to a different featured ingredient or group of ingredients and containing a unique flavor matrix. n each section ’ll also list some key facts about these ingredients and give you a “best of” list of scientific pairings. astly, in each section you’ll find an original recipe that my spouse and creative partner, Brooke arkhurst, and created using that section’s flavor matrix.y hope is that once you’ve gotten comfortable with these flavor matrixes, you’ll be able to use them at a glance to find new, striking ways to employ common ingredients in your own cooking. hen you discover that shared chemical compounds make for instance) blueberries and horseradish a surprisingly delicious pairing, and that these same compounds connect horseradish to pork, a roast pork sandwich with blueberry- horseradish jam may become your new favorite meal. ee how many different dishes you can create with this knowledge, and more important, enjoy the ride — wherever it takes you.ver the past thirty years, researchers have changed the way chefs like me think about flavor. e now know that each ingredient’s unique flavor is mostly created by chemical structures called volatile compounds. hey are the primary determinants of an ingredient’s smell, which accounts for 80 percent of what we perceive when taking a bite or a sip. A simple ingredient like lettuce has about twenty volatile com-pounds or as prefer to call them, “aromatic compounds”). Coffee has nearly 1,000.ntil now, we haven’t figured out how to put this knowledge to work in the kitchen. But according to a relatively recent cu-linary innovation called flavor pairing theory, if two ingredients share significant numbers or concentrations of aromatic com-pounds, they’ll be delicious together. f we just had enough chemical data, we could pair ingredients perfectly based on science rather than more esoteric and error-prone) tools like imagination and intuition. first realized the enormous potential of this idea while work-ing as the chef-collaborator of atson, B’s famous super-computer, as it analyzed academic articles, cookbooks, and other sources to identify the most unexpected and delicious pairings of ingredients. enjoyed cooking with atson one of our inventions — roast duck with tomatoes, sage, olives, and cherries — is still a favorite dish of mine. But wanted to see the hidden connections between ingredients without having to ask a supercomputer, and wanted to help other cooks see them, too. set about pinpointing and quantifying the common aro-matic compounds of roughly 150 of the most frequently used ingredients. Although am a chef and culinary instructor, not a scientist, immersed myself in academic journals, online chem-istry databases, and the theories of the most brilliant minds in κ½ á°® ú Ï¿¹½´¿½ ³¼ ܶÁ«³° ÒÁ¹°¹´»Ù´®°³¾¬¿®¹³´ ëì100 citrusdried fruitmelontree fruittropicalpungentcaramelchocolatemeatynuttyroastedmedicinalsmokespicewoodmarinesourearthyfruit-likegreenherbaceousalcoholsulphurdairyruityaillardTerpeneegetalcitruslemon balmdategrapemelonapplecherrycidercoconutlycheemangopapayapassion fruitpineapplebrassicamustardradishturniprumsherrycocoabeefchickenporkcashewhazelnutpeanutwalnutcoffeecherviltarragonbaconmezcalcinnamoncumingingerrosemarysagethymeclamcrablobstershrimptamarindbarleybeansbeetrootlentilmushroomoatsouthern peacapsicumcorneggplanttomatocauliflowercelerycresslettuceolive oilbasilcorianderdillfennelsaketequilaalliumcabbageeggbuttercheeseyogurt ᫳¿Á¾³ ᫳¿Á¾³ ᫳¿Á¾³ áàßÝÜÛÚØ×ÖÕÔÓÒÐÏÎÌ᫳¿Á¾³ trees are botanically related to aurel Bay) and Cinnamon trees, which helps to explain why these ingredients show such affinities for one another. he fla-vor of avocadoes is created by their high concentration of monounsaturated fats, lipids that give the fruit yes, avocado is a fruit!) its characteristic aromas of green, dairy, citrus, and floral. As the fats oxidize, they also take on aillard aromas. ative to exico, avocadoes are grown in tropical and editerranean climates through-out the world. hey can be harvested year-round, thanks in part to the fact that they ripen after being picked. ཯® ÒÁ¹°¹´»¯æ ¿³¿³Áô ¿º¹¶½¯ô ¼°¬¹®¯ ø½¯²ò ¿¹®°¬¯÷ô À¬®®½°ô ¿°½Áµô °³Á¯®½¾ µ½Á®¯ô ¯½Á¼³³¾Ï¬°²°¹¯¹´» ÒÁ¹°¹´»¯æ ®½±¬¹¶Áô ¿³¿³Áô Á²²¶½Ï¬À¯®¹®¬®½¯æ ¿ºÁ¨³®½ô Á°®¹¿º³·½ô µÁ¯º½¾ ²½Á¯ ³° À½Á´¯ìðìï100 citrusdried fruitmelontree fruittropicalpungentcaramelchocolatemeatynuttyroastedmedicinalsmokespicewoodmarinesourearthyfruit-likegreenherbaceousalcoholsulphurdairyruityaillardTerpeneegetalcitruslemon balmdategrapemelonapplecherrycidercoconutlycheemangopapayapassion fruitpineapplebrassicamustardradishturniprumsherrycocoabeefchickenporkcashewhazelnutpeanutwalnutcoffeecherviltarragonbaconmezcalcinnamoncumingingerrosemarysagethymeclamcrablobstershrimptamarindbarleybeansbeetrootlentilmushroomoatsouthern peacapsicumcorneggplanttomatocauliflowercelerycresslettuceolive oilbasilcorianderdillfennelsaketequilaalliumcabbageeggbuttercheeseyogurt ᫳¿Á¾³ ᫳¿Á¾³ ᫳¿Á¾³ áàßÝÜÛÚØ×ÖÕÔÓÒÐÏÎÌ᫳¿Á¾³ trees are botanically related to aurel Bay) and Cinnamon trees, which helps to explain why these ingredients show such affinities for one another. he fla-vor of avocadoes is created by their high concentration of monounsaturated fats, lipids that give the fruit yes, avocado is a fruit!) its characteristic aromas of green, dairy, citrus, and floral. As the fats oxidize, they also take on aillard aromas. ative to exico, avocadoes are grown in tropical and editerranean climates through-out the world. hey can be harvested year-round, thanks in part to the fact that they ripen after being picked. ཯® ÒÁ¹°¹´»¯æ ¿³¿³Áô ¿º¹¶½¯ô ¼°¬¹®¯ ø½¯²ò ¿¹®°¬¯÷ô À¬®®½°ô ¿°½Áµô °³Á¯®½¾ µ½Á®¯ô ¯½Á¼³³¾Ï¬°²°¹¯¹´» ÒÁ¹°¹´»¯æ ®½±¬¹¶Áô ¿³¿³Áô Á²²¶½Ï¬À¯®¹®¬®½¯æ ¿ºÁ¨³®½ô Á°®¹¿º³·½ô µÁ¯º½¾ ²½Á¯ ³° À½Á´¯ìðìïáàßÝÜÛÚØ×ÖÕÔÓÒÐÏÎÌ᫳¿Á¾³î Á«³¿Á¾³½¯ô ºÁ¶«½¾ Á´¾ ²¹®®½¾ï ¶¹µ½ß³¿³Á Á´¾ ߺ¹¶½ ЬÀ ø°½¿¹²½ ¼³¶¶³ª¯÷f ¿¬² ªº¹®½ ¯½¯Áµ½ ¯½½¾¯ô ®³Á¯®½¾î ¿¬²¯ ÀÁÀ¨ Á°¬»¬¶Áì °Á¾¹¯º½¯ô ®°¹µµ½¾ Á´¾ ®º¹´¶¨ ¯¶¹¿½¾î ®ÁÀ¶½¯²³³´¯ ½©®°Áó«¹°»¹´ ³¶¹«½ ³¹¶ÏÁ¶®Ü¹» ̹´½»Á° ø°½¿¹²½ ¼³¶¶³ª¯÷Ò½½¶ ®º½ Á«³¿Á¾³ ºÁ¶«½¯ Á´¾ ¿¬® ¹´®³ ¼³¬° ª½¾»½¯ ²½° ºÁ¶¼ò ϱ¬½½§½ Á À¹® ³¼ ¶¹µ½ ³«½° ®º½ Á«³¿Á¾³½¯ô ®º½´ ¯½Á¯³´ ª¹®º ®º½ ¿³¿³Á󿺹¶½ µ¹©®¬°½ò Ö½® ®º½ ²¹½¿½¯ ¯®Á´¾ ¼³° ï µ¹´¬®½òÒ³¬° ®º½ ¯½¯Áµ½ ¯½½¾¯ ¹´®³ Á ¯ºÁ¶¶³ª ²¶Á®½ò Þ¹² ³´½ ¯¹¾½ ³¼ ½Á¿º Á«³¿Á¾³ ª½¾»½ ¹´®³ ®º½ ¯½¯Áµ½ ¯½½¾¯òγ¯¯ ®º½ Á°¬»¬¶Á Á´¾ °Á¾¹¯º½¯ ª¹®º ®º½ ³¶¹«½ ³¹¶ Á´¾ ¯Á¶® ®³ ®Á¯®½ò Þ¹«¹¾½ ®º½ ¯Á¶Á¾ Áµ³´» ¼³¬° ²¶Á®½¯ Á´¾ ®³² ª¹®º ®º½ Á«³¿Á¾³ ª½¾»½¯ò Þ°¹§§¶½ ½Á¿º ²¶Á®½ ª¹®º fi» «¹´½»Á° Á´¾ ¯½°«½òßÓßÓá áÔÞ ßÚÙÖÝ ÐÍàMakes about 3 tablespoonsï ®ÁÀ¶½¯²³³´ ¬´¯ª½½®½´½¾ ¿³¿³Á ²³ª¾½°ï ®ÁÀ¶½¯²³³´ ·³¯º½° ¯Á¶®ï ®½Á¯²³³´ Á´¿º³ ¿º¹¶½ ²³ª¾½°ï ®½Á¯²³³´ ¯½¯Áµ½ ¯½½¾¯ ø³²®¹³´Á¶ô À¬® ½©¿½¶¶½´®÷ï ®½Á¯²³³´ ¼°½¯º¶¨ »°³¬´¾ À¶Á¿· ²½²²½°ß³µÀ¹´½ ®º½ ¿³¿³Áô ¯Á¶®ô Á´¿º³ ²³ª¾½°ô ¯½¯Áµ½ ¯½½¾¯ô ¹¼ ¬¯¹´»ô Á´¾ ²½²²½° ¹´ Á ¯µÁ¶¶ À³ª¶ Á´¾ µ¹© ª½¶¶ò ÜÙÛ ÌÙÔÝÛáÐMakes 2 cupsf ¿¬² ¿º³²²½¾ ¾°¹½¾ fi»¯ï ¿¬² ªÁ®½°î ¿¬²¯ ªº¹®½ ª¹´½ «¹´½»Á°ß³µÀ¹´½ ®º½ fi»¯ Á´¾ ªÁ®½° ¹´ Á ¯µÁ¶¶ ¯Á¬¿½²³®ò à°¹´» ®³ Á ¯¹µµ½° Á´¾ ¿³³· ¬´®¹¶ ´½Á°¶¨ ¾°¨ò á¾¾ ®º½ «¹´½»Á° Á´¾ °½®¬°´ ®³ Á ¯¹µµ½°òнµ³«½ ®º½ ²³® ¼°³µ ®º½ º½Á®ò ß³«½° ®¹»º®¶¨ Á´¾ ¯½® Á¯¹¾½ ¼³° íð µ¹´¬®½¯ ®³ ¹´¼¬¯½òÕÁ¯º ®º½ fi»¯ ª¹®º Á ¼³°·ô ®º½´ ²°½¯¯ ®º°³¬»º Á fi´½óµ½¯º ¯®°Á¹´½°ò ΰÁ´¯¼½° ®º½ «¹´½»Á° ®³ Á ¿³«½°½¾ »¶Á¯¯ ¸Á°ò Ï®³°½ ¼³° ¬² ®³ ê µ³´®º¯ ¹´ Á ¿³³¶ô ¾Á°· ²¶Á¿½òÕá×ÝÏ ì ÏÝÐÌÙÔÛÏϽ¯Áµ½ Ͻ½¾ Á´¾ ᫳¿Á¾³ ÏÁ¶Á¾ ª¹®º ܹ» ̹´½»Á°ß¶Á¯¯¹¿ ²Á¹°¹´»¯ ¼³° Á«³¿Á¾³ — ¿º¹¶½ Á´¾ ¶¹µ½ — µ½½® ¯³µ½ ¬´½©²½¿®½¾ ´½ª ¼°¹½´¾¯ ¹´ ®º¹¯ ¾¹¯ºò ܹ»¯ ²¶Á¨ ¬² Á«³¿Á¾³½¯’ ´Á®¬°Á¶ ¼°¬¹®¹´½¯¯ô ªº¹¶½ ¿³¿³Á µÁ©¹µ¹§½¯ ®º½ ÕÁ¹¶¶Á°¾ flÁ«³°¯ ¹´ ®º½ À½½¼ ®ºÁ® ª½ ¯¬»»½¯® Á¯ Á´ Á¿¿³µ²Á´¹µ½´® øÁ¶®º³¬»º ®º¹¯ ¹¯ ¸¬¯® Á¯ ¾½¶¹¿¹³¬¯ ¯½°«½¾ Á¯ Á´ Á«³¿Á¾³ ¯Á¶Á¾ ª¹®º³¬® ®º½ µ½Á®÷ò Þ³´’® ³«½°¶³³· ®º½ fi» «¹´½»Á°å ¹®’¯ ®º½ º¹¾¾½´ »½µ ¹´ ®º¹¯ °½¿¹²½ Á´¾ Á flÁ«³°¼¬¶ ¯½¿°½® ª½Á²³´ ®³ ·½½² ¹´ ¨³¬° ²Á´®°¨ò Ͻ°«½ ®º¹¯ ¯Á¶Á¾ ³´ ¹®¯ ³ª´ô ª¹®º ß³¿³Á Á´¾ ߺ¹¶½–ЬÀÀ½¾ ཽ¼ ø®º½ °½¿¹²½ ¼³° ªº¹¿º ¨³¬’¶¶ fi´¾ ¹´ ®º½ À½½¼ ¯½¿®¹³´ ³¼ ®º½ À³³·÷ô ³° ª¹®º »°¹¶¶½¾ ¯º°¹µ²òìíáàßÝÜÛÚØ×ÖÕÔÓÒÐÏÎÌ᫳¿Á¾³î Á«³¿Á¾³½¯ô ºÁ¶«½¾ Á´¾ ²¹®®½¾ï ¶¹µ½ß³¿³Á Á´¾ ߺ¹¶½ ЬÀ ø°½¿¹²½ ¼³¶¶³ª¯÷f ¿¬² ªº¹®½ ¯½¯Áµ½ ¯½½¾¯ô ®³Á¯®½¾î ¿¬²¯ ÀÁÀ¨ Á°¬»¬¶Áì °Á¾¹¯º½¯ô ®°¹µµ½¾ Á´¾ ®º¹´¶¨ ¯¶¹¿½¾î ®ÁÀ¶½¯²³³´¯ ½©®°Áó«¹°»¹´ ³¶¹«½ ³¹¶ÏÁ¶®Ü¹» ̹´½»Á° ø°½¿¹²½ ¼³¶¶³ª¯÷Ò½½¶ ®º½ Á«³¿Á¾³ ºÁ¶«½¯ Á´¾ ¿¬® ¹´®³ ¼³¬° ª½¾»½¯ ²½° ºÁ¶¼ò ϱ¬½½§½ Á À¹® ³¼ ¶¹µ½ ³«½° ®º½ Á«³¿Á¾³½¯ô ®º½´ ¯½Á¯³´ ª¹®º ®º½ ¿³¿³Á󿺹¶½ µ¹©®¬°½ò Ö½® ®º½ ²¹½¿½¯ ¯®Á´¾ ¼³° ï µ¹´¬®½òÒ³¬° ®º½ ¯½¯Áµ½ ¯½½¾¯ ¹´®³ Á ¯ºÁ¶¶³ª ²¶Á®½ò Þ¹² ³´½ ¯¹¾½ ³¼ ½Á¿º Á«³¿Á¾³ ª½¾»½ ¹´®³ ®º½ ¯½¯Áµ½ ¯½½¾¯òγ¯¯ ®º½ Á°¬»¬¶Á Á´¾ °Á¾¹¯º½¯ ª¹®º ®º½ ³¶¹«½ ³¹¶ Á´¾ ¯Á¶® ®³ ®Á¯®½ò Þ¹«¹¾½ ®º½ ¯Á¶Á¾ Áµ³´» ¼³¬° ²¶Á®½¯ Á´¾ ®³² ª¹®º ®º½ Á«³¿Á¾³ ª½¾»½¯ò Þ°¹§§¶½ ½Á¿º ²¶Á®½ ª¹®º fi» «¹´½»Á° Á´¾ ¯½°«½òßÓßÓá áÔÞ ßÚÙÖÝ ÐÍàMakes about 3 tablespoonsï ®ÁÀ¶½¯²³³´ ¬´¯ª½½®½´½¾ ¿³¿³Á ²³ª¾½°ï ®ÁÀ¶½¯²³³´ ·³¯º½° ¯Á¶®ï ®½Á¯²³³´ Á´¿º³ ¿º¹¶½ ²³ª¾½°ï ®½Á¯²³³´ ¯½¯Áµ½ ¯½½¾¯ ø³²®¹³´Á¶ô À¬® ½©¿½¶¶½´®÷ï ®½Á¯²³³´ ¼°½¯º¶¨ »°³¬´¾ À¶Á¿· ²½²²½°ß³µÀ¹´½ ®º½ ¿³¿³Áô ¯Á¶®ô Á´¿º³ ²³ª¾½°ô ¯½¯Áµ½ ¯½½¾¯ô ¹¼ ¬¯¹´»ô Á´¾ ²½²²½° ¹´ Á ¯µÁ¶¶ À³ª¶ Á´¾ µ¹© ª½¶¶ò ÜÙÛ ÌÙÔÝÛáÐMakes 2 cupsf ¿¬² ¿º³²²½¾ ¾°¹½¾ fi»¯ï ¿¬² ªÁ®½°î ¿¬²¯ ªº¹®½ ª¹´½ «¹´½»Á°ß³µÀ¹´½ ®º½ fi»¯ Á´¾ ªÁ®½° ¹´ Á ¯µÁ¶¶ ¯Á¬¿½²³®ò à°¹´» ®³ Á ¯¹µµ½° Á´¾ ¿³³· ¬´®¹¶ ´½Á°¶¨ ¾°¨ò á¾¾ ®º½ «¹´½»Á° Á´¾ °½®¬°´ ®³ Á ¯¹µµ½°òнµ³«½ ®º½ ²³® ¼°³µ ®º½ º½Á®ò ß³«½° ®¹»º®¶¨ Á´¾ ¯½® Á¯¹¾½ ¼³° íð µ¹´¬®½¯ ®³ ¹´¼¬¯½òÕÁ¯º ®º½ fi»¯ ª¹®º Á ¼³°·ô ®º½´ ²°½¯¯ ®º°³¬»º Á fi´½óµ½¯º ¯®°Á¹´½°ò ΰÁ´¯¼½° ®º½ «¹´½»Á° ®³ Á ¿³«½°½¾ »¶Á¯¯ ¸Á°ò Ï®³°½ ¼³° ¬² ®³ ê µ³´®º¯ ¹´ Á ¿³³¶ô ¾Á°· ²¶Á¿½òÕá×ÝÏ ì ÏÝÐÌÙÔÛÏϽ¯Áµ½ Ͻ½¾ Á´¾ ᫳¿Á¾³ ÏÁ¶Á¾ ª¹®º ܹ» ̹´½»Á°ß¶Á¯¯¹¿ ²Á¹°¹´»¯ ¼³° Á«³¿Á¾³ — ¿º¹¶½ Á´¾ ¶¹µ½ — µ½½® ¯³µ½ ¬´½©²½¿®½¾ ´½ª ¼°¹½´¾¯ ¹´ ®º¹¯ ¾¹¯ºò ܹ»¯ ²¶Á¨ ¬² Á«³¿Á¾³½¯’ ´Á®¬°Á¶ ¼°¬¹®¹´½¯¯ô ªº¹¶½ ¿³¿³Á µÁ©¹µ¹§½¯ ®º½ ÕÁ¹¶¶Á°¾ flÁ«³°¯ ¹´ ®º½ À½½¼ ®ºÁ® ª½ ¯¬»»½¯® Á¯ Á´ Á¿¿³µ²Á´¹µ½´® øÁ¶®º³¬»º ®º¹¯ ¹¯ ¸¬¯® Á¯ ¾½¶¹¿¹³¬¯ ¯½°«½¾ Á¯ Á´ Á«³¿Á¾³ ¯Á¶Á¾ ª¹®º³¬® ®º½ µ½Á®÷ò Þ³´’® ³«½°¶³³· ®º½ fi» «¹´½»Á°å ¹®’¯ ®º½ º¹¾¾½´ »½µ ¹´ ®º¹¯ °½¿¹²½ Á´¾ Á flÁ«³°¼¬¶ ¯½¿°½® ª½Á²³´ ®³ ·½½² ¹´ ¨³¬° ²Á´®°¨ò Ͻ°«½ ®º¹¯ ¯Á¶Á¾ ³´ ¹®¯ ³ª´ô ª¹®º ß³¿³Á Á´¾ ߺ¹¶½–ЬÀÀ½¾ ཽ¼ ø®º½ °½¿¹²½ ¼³° ªº¹¿º ¨³¬’¶¶ fi´¾ ¹´ ®º½ À½½¼ ¯½¿®¹³´ ³¼ ®º½ À³³·÷ô ³° ª¹®º »°¹¶¶½¾ ¯º°¹µ²òìí100 %berrycitrusdried fruitmelontree fruittropicalphenolpungentcaramelchocolatemeatynuttyroastedtoastedmedicinalpetrolsmokespicewoodmarinesourearthyfruit-likegreenherbaceousalcoholsulphurdairyfloralFruityMaillardTerpeneVegetalpomegranatecitrushopslemongrasslemon balmbalsamicgrapemelonwhite wineapricotcherryciderfigpeachpersimmonplumbananacoconutlycheemangopassion fruitpineappleoliveteabrassicamustardradishmaple syruprumsherrycocoawhite chocolatebeefchickenporkalmondcashewpeanutpecanpistachiocoffeebeercarawaylaurelminttarragonmarjorammezcalallspiceanise seedcardamomcinnamonclovecoriander seedcuminmacenutmegstar anisesumacgingerthymeclamfishvinegarbeetrootcarrotgrainoatcornrhubarbtomatoarugulacauliflowercelerypeasbasilcilantroparsleybrandyvodkaalliumbutterbuttermilksour creamyogurtcamomileelderberryhoney ཰°¹½¯ ཰°¹½¯ áàßÝÜÛÚØ×ÖÕÔÓÒÐÏÎÌBerries are a wide category botanically speaking, ¯®°ÁªÀ½°°¨ô À¶¬½À½°°¨ô À¶Á¿·À½°°¨ô °Á¯²À½°°¨ô and ¿°Á´À½°°¨ are all fruits produced by the ovary of a single flower. But by this definition, bananas, avocadoes, tomatoes, grapes, eggplant, capers, watermelons, and pumpkins are all berries — so we will focus here on classically defined berries like strawberries and black-berries. rouping these fruits into three main genera helps us to focus on the similarities among all berries and identify the particular characteristics in each genus. ote, however, that when it comes to pairing berries with other ingredients, all three groups abide by the same set of rules.A EEA ÜÐáÛáÐÙáò A genus of the rose family that includes cultivars of strawberries such as Honeoye, Earliglow, and Allstar, and fraises des boisÐÍàÍÏò A separate genus of the rose family that includes raspberries, blackberries, dewberries, loganber-ries, and boysenberriesÌáßßÙÔÙÍÕò A genus that includes blueberries, cran-berries, and lingonberries.཯® ÒÁ¹°¹´»¯æ ß¹®°¬¯ô µ½¶³´ô Á²°¹¿³®ô ²½Á¿ºô ´½¿ó®Á°¹´½ô ¿º³¿³¶Á®½ô Á°¬»¬¶Áô ª¹´½ô «¹´½»Á°ô ¿°½Áµô ¨³»¬°®Ï¬°²°¹¯¹´» ÒÁ¹°¹´»¯æ κÁ¹ ÀÁ¯¹¶ ø¼³° «Á¿¿¹´¹¬µ÷ô µ¬¯º°³³µ ø¼³° ¼°Á»Á°¹Á÷ô ¿¬µ¹´ ø¼³° °¬À¬¯÷ ϬÀ¯®¹®¬®½¯æ Ó®º½° À½°°¹½¯ô ¿¬°°Á´®¯ô »°Á²½¯ô ·¹ª¹êë100 %berrycitrusdried fruitmelontree fruittropicalphenolpungentcaramelchocolatemeatynuttyroastedtoastedmedicinalpetrolsmokespicewoodmarinesourearthyfruit-likegreenherbaceousalcoholsulphurdairyfloralFruityMaillardTerpeneVegetalpomegranatecitrushopslemongrasslemon balmbalsamicgrapemelonwhite wineapricotcherryciderfigpeachpersimmonplumbananacoconutlycheemangopassion fruitpineappleoliveteabrassicamustardradishmaple syruprumsherrycocoawhite chocolatebeefchickenporkalmondcashewpeanutpecanpistachiocoffeebeercarawaylaurelminttarragonmarjorammezcalallspiceanise seedcardamomcinnamonclovecoriander seedcuminmacenutmegstar anisesumacgingerthymeclamfishvinegarbeetrootcarrotgrainoatcornrhubarbtomatoarugulacauliflowercelerypeasbasilcilantroparsleybrandyvodkaalliumbutterbuttermilksour creamyogurtcamomileelderberryhoney ཰°¹½¯ ཰°¹½¯ áàßÝÜÛÚØ×ÖÕÔÓÒÐÏÎÌBerries are a wide category botanically speaking, ¯®°ÁªÀ½°°¨ô À¶¬½À½°°¨ô À¶Á¿·À½°°¨ô °Á¯²À½°°¨ô and ¿°Á´À½°°¨ are all fruits produced by the ovary of a single flower. But by this definition, bananas, avocadoes, tomatoes, grapes, eggplant, capers, watermelons, and pumpkins are all berries — so we will focus here on classically defined berries like strawberries and black-berries. rouping these fruits into three main genera helps us to focus on the similarities among all berries and identify the particular characteristics in each genus. ote, however, that when it comes to pairing berries with other ingredients, all three groups abide by the same set of rules.A EEA ÜÐáÛáÐÙáò A genus of the rose family that includes cultivars of strawberries such as Honeoye, Earliglow, and Allstar, and fraises des boisÐÍàÍÏò A separate genus of the rose family that includes raspberries, blackberries, dewberries, loganber-ries, and boysenberriesÌáßßÙÔÙÍÕò A genus that includes blueberries, cran-berries, and lingonberries.཯® ÒÁ¹°¹´»¯æ ß¹®°¬¯ô µ½¶³´ô Á²°¹¿³®ô ²½Á¿ºô ´½¿ó®Á°¹´½ô ¿º³¿³¶Á®½ô Á°¬»¬¶Áô ª¹´½ô «¹´½»Á°ô ¿°½Áµô ¨³»¬°®Ï¬°²°¹¯¹´» ÒÁ¹°¹´»¯æ κÁ¹ ÀÁ¯¹¶ ø¼³° «Á¿¿¹´¹¬µ÷ô µ¬¯º°³³µ ø¼³° ¼°Á»Á°¹Á÷ô ¿¬µ¹´ ø¼³° °¬À¬¯÷ ϬÀ¯®¹®¬®½¯æ Ó®º½° À½°°¹½¯ô ¿¬°°Á´®¯ô »°Á²½¯ô ·¹ª¹êëNext >