这本突破性的新书解释了为什么我们所熟知和喜爱的食物组合搭配得如此完美（例如草莓+巧克力），并开启了一个全新的美味搭配世界（例如草莓+帕玛森），这个世界将改变我们的饮食方式。《食物搭配的艺术与科学》比其他任何一本关于味道的书多出十倍的搭配，再加上对味道背后的科学解释，它将成为味道的首选参考书，对于对如何吃得好感兴趣的人来说，它将是一本即时的经典之作。

This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well.