< Previous15ABCEFGHJKLMNOPRSTVBerries2 tablespoons olive oil, plus more for cooking the burgers2 cloves garlic, chopped1 shallot, minced8 ounces fresh mushrooms, coarsely chopped1 pound ground chicken6 tablespoons dry breadcrumbs2 large eggs, beaten2 tablespoons chopped fresh basil1 teaspoon saltFreshly ground black pepper to taste5 burger rollsSoftened butter, for the rollsSliced tomatoes, for garnishCheese, for garnishStrawberry “Ketchup” (recipe follows), for servingHeat the olive oil in a large sauté pan. Add the garlic and shallot and cook over medium heat until softened. Add the mushrooms and sauté until lightly browned. Set aside to cool.If you will be grilling the burgers, heat a grill to medium; if roasting them, preheat the oven to 425°F. Combine the mushroom mixture, chicken, breadcrumbs, eggs, basil, salt, and pepper in a bowl. Blend well and form into 5 burgers. If cooking the burgers on the stovetop, heat a small amount of oil in a large sauté pan over me-dium to medium-high heat. Cook the burgers in the pan for approximately 5 minutes per side, flipping once. Al-ternatively, cook them on the grill or roast in the oven until cooked through, about 12 minutes. Set aside to rest while you prepare the rolls.Heat the broiler. Split the rolls, spread with butter, and arrange cut side up on a baking sheet. Arrange the tomatoes on the same baking sheet and top with the cheese. Broil until the rolls are toasted and the cheese is slightly melted. Transfer the tomatoes to the top halves of the rolls. Place the burgers on the bottoms of the rolls, top with strawberry ketchup, and serve.STRAWBERRY “KETCHUP”1 tablespoon butter2 tablespoons minced shallots2 tablespoons minced peeled fresh ginger2 cloves garlic, minced2 cups chopped mushroomsKosher salt4 cups chopped strawberries1 teaspoon crushed coriander seedsFreshly ground black pepperSugar (optional)Melt the butter in a saucepot. Add the shallots, ginger, and garlic. Sauté until tender and fragrant. Add the mushrooms, season lightly with salt, and cook until ten-der and dry, about 6 minutes.Stir in the strawberries, coriander, and ½ teaspoon pepper. Cook until the strawberries become very soft. Blend with an immersion blender or in a food processor and process until smooth. Return to the pot, if neces-sary, and simmer until thickened. Season to taste with salt, pepper, and a pinch of sugar, if necessary.MAKES 5 BURGERSChicken and Mushroom Burgers with Strawberry “Ketchup” This recipe has traveled around the world, literally. The pairing of chicken, mushroom, and strawberry is something that was discovered by Michael Laiskonis and Florian Pinel as we collaborated on the IBM Chef Watson project. Eventually, this recipe became the subject of a talk on the science of flavor that I gave at TEDxWarsaw. Now you can taste it for yourself.6715ABCEFGHJKLMNOPRSTVBerries2 tablespoons olive oil, plus more for cooking the burgers2 cloves garlic, chopped1 shallot, minced8 ounces fresh mushrooms, coarsely chopped1 pound ground chicken6 tablespoons dry breadcrumbs2 large eggs, beaten2 tablespoons chopped fresh basil1 teaspoon saltFreshly ground black pepper to taste5 burger rollsSoftened butter, for the rollsSliced tomatoes, for garnishCheese, for garnishStrawberry “Ketchup” (recipe follows), for servingHeat the olive oil in a large sauté pan. Add the garlic and shallot and cook over medium heat until softened. Add the mushrooms and sauté until lightly browned. Set aside to cool.If you will be grilling the burgers, heat a grill to medium; if roasting them, preheat the oven to 425°F. Combine the mushroom mixture, chicken, breadcrumbs, eggs, basil, salt, and pepper in a bowl. Blend well and form into 5 burgers. If cooking the burgers on the stovetop, heat a small amount of oil in a large sauté pan over me-dium to medium-high heat. Cook the burgers in the pan for approximately 5 minutes per side, flipping once. Al-ternatively, cook them on the grill or roast in the oven until cooked through, about 12 minutes. Set aside to rest while you prepare the rolls.Heat the broiler. Split the rolls, spread with butter, and arrange cut side up on a baking sheet. Arrange the tomatoes on the same baking sheet and top with the cheese. Broil until the rolls are toasted and the cheese is slightly melted. Transfer the tomatoes to the top halves of the rolls. Place the burgers on the bottoms of the rolls, top with strawberry ketchup, and serve.STRAWBERRY “KETCHUP”1 tablespoon butter2 tablespoons minced shallots2 tablespoons minced peeled fresh ginger2 cloves garlic, minced2 cups chopped mushroomsKosher salt4 cups chopped strawberries1 teaspoon crushed coriander seedsFreshly ground black pepperSugar (optional)Melt the butter in a saucepot. Add the shallots, ginger, and garlic. Sauté until tender and fragrant. Add the mushrooms, season lightly with salt, and cook until ten-der and dry, about 6 minutes.Stir in the strawberries, coriander, and ½ teaspoon pepper. Cook until the strawberries become very soft. Blend with an immersion blender or in a food processor and process until smooth. Return to the pot, if neces-sary, and simmer until thickened. Season to taste with salt, pepper, and a pinch of sugar, if necessary.MAKES 5 BURGERSChicken and Mushroom Burgers with Strawberry “Ketchup” This recipe has traveled around the world, literally. The pairing of chicken, mushroom, and strawberry is something that was discovered by Michael Laiskonis and Florian Pinel as we collaborated on the IBM Chef Watson project. Eventually, this recipe became the subject of a talk on the science of flavor that I gave at TEDxWarsaw. Now you can taste it for yourself.67The Only Ingredient-Pairing Guide You’ll Ever NeedAs a two-time winner of Chopped and an instructor at one of the world’s top culinary schools, James Briscione thought he knew everything there was to know about mixing and matching ingredients. But after collaborat-ing with IBM’s Watson supercomputer to make deli-cious, inventive dishes using big data, he realized that he—like most chefs—had only scratched the surface of what science can teach us about flavor. In The Flavor Matrix, Briscione reduces roughly 150 of the most com-mon ingredients to their essential chemical fingerprints and distills this information into easy-to-use infographics —“flavor matrixes”—that reveal the surprising compati-bilities between these various foods, and which suggest delicious new pairings beyond our wildest imaginings. And he presents mind-blowing recipes using the data in each matrix, from condiments like Garlic Honey, to main dishes like Creamy Coconut Oats with Shrimp and Jala-peño, to desserts like Lemon Curd with Crunchy Olives, and many, many more. For adventurous home cooks and professional chefs alike, The Flavor Matrix is a revelation: a new way to think about combining ingredients, and an inspiring, easy-to-use tool for pushing the boundaries of creativity in the kitchen.Celebrity chef and instructor James Briscione is the director of culinary research at the Institute of Culinary Education, lead chef on IBM’s Chef Watson project, and the first-ever two-time Chopped champion. His spouse and creative partner, Brooke Parkhurst, is a novelist, cookbook author, and former host of ABC’s internet and digital cable food series. They live in New York City.Publicity & Marketing• National Media• Online Advertising• Digital Marketing Campaign• Social Media PromotionAuthor Website jamesbriscione.comPublicity Contact Lori GlazerLori.Glazer@hmhco.com(212) 420-5840Publication Date: MARCH 6, 2018PAPER OVER BOARD / FULL COLOR THROUGHOUT$30.009" x 9"320 pagesISBN: 978-0-544-80996-3hmhco.com/cookingFollow us @HMHCooksWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >