I was curious about this as well, as it looked to me like a ripoff of "The Flavor Bible", by Page and Dornenburg (Same method of using bold all caps, then bold,

I was curious about this as well, as it looked to me like a ripoff of "The Flavor Bible", by Page and Dornenburg (Same method of using bold all caps, then bold, etc for showing the important ingredients). However, from the book link, apparently: The data for this book was obtained by programitally[SIC] examining just under a million publicly available recipes. That method of acquiring the data shows in the less useful results. For example, with basil, it includes in the top pairings SALT, GARLIC, ONIONS, BLACK PEPPER. Which, of course, would be found in pretty much any recipe involving basil. Yet, it misses the more classic pairings like mozzarella cheese, eggs, lamb, pizza, etc. My recommendation -- buy "The Flavor Bible".