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The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes wake up and Bourdain fans everywhereOne of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the worlds top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most
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