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Exploring Taste + Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Hardcover – 13 Oct 2005


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Product details

  • Hardcover: 256 pages
  • Publisher: Kyle Cathie; 1st edition (13 Oct. 2005)
  • Language: English
  • ISBN-10: 185626548X
  • ISBN-13: 978-1856265485
  • Product Dimensions: 24.6 x 19.8 x 2.8 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: 1,166,298 in Books (See Top 100 in Books)

More About the Author

Tom Kime has worked at the River Café, and for Rick Stein and David Thompson, and is the author of, amongst other books, the award-winning Exploring Taste and Flavour and Fish Tales. He has presented three TV series and appears regularly on the BBC's Saturday Kitchen and Ready Steady Cook in Australia.

Product Description

Review

"wonderful ideas" -- Antony Worrall Thompson, Saturday Express Magazine, October 05

he is definitely one to watch... his food is scrumptious. -- The Bookseller, July 2005

terrific... full of emphatic, strong flavours... innovative salad ideas too -- The Spectator, December 05

From the Publisher

Truly delicious, stimulating food is created when the four main tastes that we can recognise (hot, sweet, salt and sour) are present and in balance. Here are 150 impeccably designed recipes to excite all the senses, using the fresh flavours, vibrant colours and contrasting textures of seasonal produce. When all these bases are covered, food is sublime, as well as easy and enjoyable to prepare for every occasion, from on-the-run lunches to relaxed and decadent dining.
The recipes are inspired by the classics of world cuisine and incorporate three-dimensional taste in every bite – from Spiced Pear and Goat’s Cheese Salad to Salt-and-Spice Roasted Pork Belly with Caramelised Peanut, Chilli and Lime Sauce to Crème Brûlée with Cinnamon and Earl Gray.

Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

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Most Helpful Customer Reviews

4 of 4 people found the following review helpful By A Customer on 22 Dec. 2005
Format: Hardcover
It looks difficult but it's not. This book gives you a map to an amazing culinary Labyritnth. I've cooked a number of these recipes... the flavours are big and the results are more than impressive. I was hesitant when I saw the lists of unusual ingredients, but nothing ventures, nothing gained. At the end of my exploration I have a new respect for flavour and am no longer afraid to plunge into the great unknown of the Thai supermarket.
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3 of 3 people found the following review helpful By P. A. C. Russell-cobb on 2 Mar. 2006
Format: Hardcover
This is the art of shared exploration of gastrozones. Tom Kime has an engaging enthusiasm and a passion for passing on what he has learnt from his travels, particularly in Vietnam.
While diet is food combining for health Kime's argument is that good food, that is food that satisfies the demands of one's taste buds is a simple balance of flavours-sweet,salt,hot and sour.
There is much to applaud in the informative text and their illustrations. The typeface for recipes is a little small-luckily the shopping lists are of a sensible type size.
The recipes work on the page to conjure sensation and off the page in the dish before you.
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3 of 3 people found the following review helpful By Lisa on 12 Feb. 2007
Format: Hardcover
I've tried about half of the recipes in this book and every single one has been outstanding. Friends and family are always impressed - Kime's recipes are more adventurous than I usually go for but are definitely worth the effort.
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1 of 1 people found the following review helpful By J. MCNEILL on 23 Nov. 2009
Format: Hardcover
EVERYONE who loves food should buy this book. It talks about balancing the groups of flavours, hot, salty, sweet and sour, to create any type of dish, not just those of an Asian origin.

The chart in the front can help you create new dishes, using Tom's recipes just for ideas. I've tried lots of them and they are easy to adapt if you don't have all the right ingredients.

Buy it for the pork belly recipe and cooking technique alone - it could revolutionise Sundays!
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4 of 5 people found the following review helpful By d keane on 23 Oct. 2006
Format: Hardcover
this is a really inspiring book you dont just get really great recipes but a real understanding of how and why the ingredients work together.I dont know of any book in the last couple of years with so much passion and knowledge throughout.
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