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Karen Page and Andrew Dornenburg have built their entire body of work on asking chefs what they actually do, rather than what they say one ought to do. Page has an MBA from Harvard and Dornenburg is a trained chef, which is about the right combination for this kind of work.
The method is to interview a large number of professional chefs about what they pair together, then weight the answers according to how many mention a particular combination and how strongly they recommend it. The weighting is visible directly in the typography. The stronger the match, the heavier the word is set.
In practice, you look up an ingredient, say fennel, and get a list of everything it works with, arranged according to how reliable the pairing is. At the bottom are warnings about what should be avoided.
This volume applies the same method to vegetables, fruit, grains, pulses, nuts and seeds. There is not a single recipe in it, and that is deliberate. The book is for anyone who wants to compose dishes for themselves.
Format: Hardback
Number of pages: 576
Language: English
First published: 2014
