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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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"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 Goats Cheese Salad to Salt-and-Spice Roasted Pork Belly with Caramelised Peanut, Chilli and Lime Sauce to Crème Brûlée with Cinnamon and Earl Gray.
Top customer reviews
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.
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!