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.
A savory recipe uses bourbon with peach, pork, coffee, soy sauce, and warm spices.
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), 228–229 (local PDF sheet 792).
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), 228–229 (local PDF sheet 792).
printed pp. 228–229
PDF sheet 792
Briscione and Parkhurst, Flavor Matrix, 228–229.
Stone Fruit — pork medallions and peach sauce
2026-09-28: Fresh text verification at PDF 792. This page renders blank in the reflowed copy. Correct chapter is Stone Fruit; bourbon is added off heat before subsequent sauce heating/reduction. No alcohol-free inference. 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 verification at PDF 792. This page renders blank in the reflowed copy. Correct chapter is Stone Fruit; bourbon is added off heat before subsequent sauce heating/reduction. No alcohol-free inference. Verification concerns faithful source representation, not independent validation. Original source retains a material visual-layout gap.
Ready Chicago Notes and Bibliography citation.
Locator
PDF sheet 792 / printed pp. 228–229
Use
Documents a savory bourbon application spanning fruit, roast, umami, and meat.
Verification
Bibliographic metadata and the linked excerpt were checked against the supplied local PDF on 2026-08-25.
Boundary
Use only for the bounded proposition stated in the linked excerpt; do not convert a practitioner heuristic or recipe example into a universal scientific rule.