"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 world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBMWatson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste...

One look at these dishes and you might say, "Yuck!" But give them a taste and you might say, "Yum!" Don't let your eyes fool you, these disgusting-looking bugs, worms, eyeballs, and other gross items are actually fun and delicious foods. The easy-to-follow recipes and creative tips in this book will teach beginning cooks to make a variety of nasty, yet tasty meals. With basic instructions and cooking safety information, young readers can become creative...