A year and a half ago we began creating our own Foodpairing® Book. We wanted to break down the science behind our Aroma Wheel 2.0 with captivating explanations and visualizations, and we’re thrilled to announce that the final version was sent to the publisher.
Here’s a quick teaser of the two sections of the book:
‘Science’: We get into detail about what is an aromas and how we perceive them, what is an aroma molecule and how we classify them, … and of course about the Foodpairing® methodology and our analysis.
‘Ingredients’ We walk you through 950 different ingredients and their aroma profiles. More than 100 of them are explained in depth, which are their most important aroma molecules and how does they arise, how they pair with other ingredients (over 1,000 pairings!), and an all-new aroma visualization.
We’ve analyzed hundreds of new ingredients just for this book, and in the process discovered ways we could improve our analysis methodology—so even many older ingredients are getting a more detailed refresh.
Last month, during the ‘Frankfurter Buchmesse’, our publisher presented the book to various other publishers and announced the issue date. This is now fixed on the 1st of October 2020. In the meantime, the last pages are being corrected and the proofreader has also started reading and adjusting the texts.
The British English can already be pre-ordered via Amazon.co.uk
The American English version will be printed later. This is fixed for December. Their publication date has not yet been confirmed, but it will likely be in the spring of 2021. The Amazon.com print edition submission will go live approximately 6 months in advance.
The French translation will also not be printed until December, Here to it will go live on Amazon.fr 6 months before.
The German edition can be pre-ordered at: ZS Verlag
While Amazon is the dominant retailer in most markets, the book can also be ordered from your favorite bookseller.