This unique book applies the Eastern theory of taste to all dishes and ingredients, with sensational results. Truly delicious and 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 that guarantee 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, and with Tom Kime's guidance, easy and enjoyable to prepare for every occasion, from on-the-run lunches to relaxed and decadent dining. Tom's comprehensive introduction details the Eastern taste theory and explains why it can make such a spectacular difference to the food that we cook and eat at home. The nine chapters offer recipes for every occasion; Sauces, Light Bites, Salads, Soups, Quick Dishes, One-pot Dishes, Mains, Sides and Desserts. The recipes are inspired by the great classics of world cuisine and incorporate three-dimensional taste in every bite - from Hot and sour green mango salad to Salt-and-spice roasted pork belly with caramelised peanut, chilli and lime sauce to Creme brulee with cinnamon and earl grey. Magazine-style features throughout the book enlighten you about important aspects of cooking such as using a pestle and mortar and what to look for when buying fresh fish. Once learnt, the principles of the Eastern taste theory enable an extremely creative and instinctive way of cooking.
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"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
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.
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.
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Customer Reviews
Most Helpful Customer Reviews
4 of 4 people found the following review helpful
By A Customer
Format:Paperback
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.
3 of 3 people found the following review helpful
By Lisa
Format:Paperback
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.
3 of 3 people found the following review helpful
Format:Paperback
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.
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.
Most Recent Customer Reviews
5.0 out of 5 stars
Excellent for learning about hot, salty, sweet and sour...
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... Read more
Published on 23 Nov 2009 by J. MCNEILL
5.0 out of 5 stars
more than a cook book
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. Read more
Published on 23 Oct 2006 by d keane
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