Cognitive Cooking With Chef Watson: Recipes for Innovation from IBM & the Institute of Culinary Education Baker, Stephen; Hamm, Stephen; Porter, Todd; Cu-Porter, Diane and Rossini, Pennie

"The new book will help us think about ingredients in ways never imagined before. " - Food & Wine

"But this is far from an ordinary cookbook. " - Business Insider

"It's some good entertaining, and educational, reading for anyone who is curious about the intersection of food and science. " - Yahoo! Food

"The cookbook contains dishes that make no sense intellectually, but through Watson's flavor pairing knowledge and ICE chefs' culinary acumen, come together in surprisingly delicious and delightful ways. " - ABC News

"The end result: dishes that are equal parts unexpected, intricate, and delicious. " - Refinery29

"The resulting dishes are surprisingly innovative, taste superb. " - FOX News

The recipe came together nicely, and the panel of taste testers (my family) liked the combination of crunchy nuts and sweet pear...overall I'd give a strong review to a chef who'll never have the pleasure of tasting one of his own creations.

Once again though Watson with help from his human interpreters turned out something quite impressive: an unexpected blend of flavors that wasn't in the least bit challenging. And that is evidenced by the fact that my taste testers demolished the entire batch of pastries in two days."

These colorful pages feature more than 65 original recipes exploding with irresistible new flavors.

From Chef Watson's first recipe ever, the Spanish almond crescent; to Portuguese lobster roll; grilled corn and nectarine salad with toasted spice vinaigrette; and Dominican coconut cake, Watson introduces home cooks and professional chefs to a whole new world of culinary possibilities.