Flavor for All Everyday Recipes and Creative Pairings
26,99 €
inkl. gesetzl. MwSt.Beschreibung
Produktdetails
Format
ePUB
Kopierschutz
Ja
Family Sharing
Ja
Text-to-Speech
Ja
Erscheinungsdatum
27.10.2020
Verlag
HMH BooksSeitenzahl
256 (Printausgabe)
Dateigröße
44192 KB
Sprache
Englisch
EAN
9780358164029
Simple, dynamic, flavor-packed recipes from the authors of
The Flavor Matrix-drawing on the science of flavor pairing yet easily accessible for every cook.
Husband-and-wife cookbook authors James Briscione and Brooke Parkhurst introduced the fascinating chemistry of flavor with their innovative volum,
The Flavor Matrix. Now they offer 100 new recipes using the same principles and flavor-focused approach in
Flavor for All.
This practical home-cooking book features unique and unexpected twists based on scientifically approved flavor pairings. Recipes include Seared Steaks with Almond-Cherry Pesto; Caesar Artichoke Dip; Brown Butter, Maple, and Pear Pork Roast; Spicy Kiwi and Bacon Grilled Cheese Sandwiches; "Umami in a Bottle" salad dressing; and Chocolate and Red Wine Bread Pudding.
Briscione and Parkhurst explain why certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients. This new cookbook will appeal to both chemistry aficionados and casual cooks alike, with simple, easy recipes for everyday life.
The Flavor Matrix-drawing on the science of flavor pairing yet easily accessible for every cook.
Husband-and-wife cookbook authors James Briscione and Brooke Parkhurst introduced the fascinating chemistry of flavor with their innovative volum,
The Flavor Matrix. Now they offer 100 new recipes using the same principles and flavor-focused approach in
Flavor for All.
This practical home-cooking book features unique and unexpected twists based on scientifically approved flavor pairings. Recipes include Seared Steaks with Almond-Cherry Pesto; Caesar Artichoke Dip; Brown Butter, Maple, and Pear Pork Roast; Spicy Kiwi and Bacon Grilled Cheese Sandwiches; "Umami in a Bottle" salad dressing; and Chocolate and Red Wine Bread Pudding.
Briscione and Parkhurst explain why certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients. This new cookbook will appeal to both chemistry aficionados and casual cooks alike, with simple, easy recipes for everyday life.
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