James Briscione with Brooke Parkhurst. The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes. Boston: Houghton Mifflin Harcourt, 2018.
Bourbon is offered as a culinary substitute for caramel alongside molasses, sorghum, maple syrup, and coffee.
James Briscione with Brooke Parkhurst, The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes (Boston: Houghton Mifflin Harcourt, 2018), 62 (local PDF sheet 253).
James Briscione with Brooke Parkhurst, The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes (Boston: Houghton Mifflin Harcourt, 2018), 62 (local PDF sheet 253).
printed p. 62 / local PDF sheet 253
Briscione and Parkhurst, Flavor Matrix, 62.
Caramel — substitutes
2026-09-28: Fresh text and detailed render verification at PDF 253. Bourbon appears as a culinary substitute. The adjacent Maillard explanation conflates caramelization and Maillard chemistry and is not adopted. Verification concerns faithful source representation, not independent validation. Original source retains a material visual-layout gap.
September 28 — Audit Qualification
2026-09-28: Fresh text and detailed render verification at PDF 253. Bourbon appears as a culinary substitute. The adjacent Maillard explanation conflates caramelization and Maillard chemistry and is not adopted. Verification concerns faithful source representation, not independent validation. Original source retains a material visual-layout gap.
Ready Chicago Notes and Bibliography citation.
Locator
printed p. 62 / local PDF sheet 253
Use
Documents bourbon as a caramel substitute in a culinary context.
Verification
Bibliographic metadata, printed-page locator, and local PDF sheet were checked against the supplied copy on 2026-08-27.
Boundary
Use only for the bounded proposition stated in the linked excerpt. Do not convert a practitioner recommendation or recipe example into a universal scientific rule.