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料理滋味創意地圖 : 法國材料物理化學專家聯手米其林主廚, 15種香調、80種常見蔬果食材的氣味因子, 探索1, 500種創新風味搭配 / 拉斐爾.歐蒙(Raphaël Haumont), 耶里.馬克思(Thierry Marx)著 ; 莫居凡譯

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Not only five flavors, but also a kitchen guide for creative cooking that brings you more flavor combinations! French experts in materials and physical chemistry teamed up with Michelin chefs to explore 1,500 innovative flavor combinations using 15 scents and the odor factors of 80 common vegetable and fruit ingredients! Sweet potatoes have a versatile sweetness, and slow steaming can preserve the floral notes! Can kiwi pulp be paired with cheese, oysters or beer? The umami flavor of tomatoes comes from glutamic acid, so it turns out that it can be paired with glutamic acid-rich sencha tea and seaweed! ? The sulfur aroma of green cauliflower can be overcome by cooking it quickly, but frying it quickly can bring out more sweet aroma!

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