By Karen Page & Andrew Dornenburg & Barry Salzman
Winner of the 2009 James Beard publication Award for most sensible publication: Reference and Scholarship
nice cooking is going past following a recipe--it's understanding the way to season components to coax the best attainable style from them. Drawing on dozens of prime cooks' mixed adventure in most sensible eating places around the state, Karen web page and Andrew Dornenburg current the definitive advisor to making ''deliciousness'' in any dish. millions of element entries, equipped alphabetically and cross-referenced, supply a treasure trove of miraculous style combos. Readers will learn how to paintings extra intuitively and successfully with materials; scan with temperature and texture; excite the nostril and palate with herbs, spices, and different seasonings; and stability the sensual, emotional, and religious components of a unprecedented meal.Seasoned with assistance, anecdotes, and signature dishes from America's such a lot imaginitive cooks, the flavour BIBLE is an essenti...
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It is like mother’s milk, your first compass. It doesn’t matter how much you travel or how much you expand your palate: You always come back to this notion of basic flavors and ingredients, time and again. For me, being a Cuban from eastern Cuba is my anchor. I am from Santiago, which has a very defined cuisine. It is more influenced by the neighboring islands such as Jamaica and Haiti, which both have European influences as well. The cooks from those islands brought flavors with them like allspice, which is not used in the rest of Cuba.
It’s that simple—and that difficult. After all, flavor is a function not only of taste, but also of smell, touch, sight, and sound. Because we’re human beings, other nonphysical factors come into play, including our emotions, thoughts, and spirits. Learning to recognize as well as manipulate both the obvious and subtle components of flavor will make you a much better cook. This book will be your companion in the kitchen whenever you wish to create deliciousness. Learning to cook like a great chef is within the realm of possibility.
If you add fresh turmeric to your curry, you will make a world of difference by adding this one small thing. If I’m working on a dish inspired by Southeast Asia, I like galangal, lemongrass, and ginger. They all have natural acidity and zingy spice that will perk up anything. Even if you are not adding acid to coconut milk but just adding aromatics, it won’t taste heavy. Emily Luchetti, pastry chef at Farallon in San Francisco I want my flavors to be clean, crisp, accentuated, and distinguished.