The Flavour Principle: Enticing Your Senses with Food and Drink by Lucy Waverman and Beppi Crosariol

  • Sorrel soup with chive oil

    from The Flavour Principle: Enticing Your Senses with Food and Drink The Flavour Principle by Lucy Waverman and Beppi Crosariol

    • Categories: Dressings & marinades; Soups; Cooking ahead; Spring
    • Ingredients: onions; potatoes; green-skinned apples; chicken stock; sorrel; whipping cream; black peppercorns; chives; olive oil
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Notes about Recipes in this book

  • Cream of lentil soup with horseradish

    • sgump on February 28, 2015

      Delicious, simple midwinter recipe! I used brown lentils, didn't peel the apples (used Granny Smith), didn't add the cream, used ground ginger (because that's what I had on hand), and finished with a drizzle of lemon oil. Now, maybe it doesn't *look* appetizing--but lentil soup is not about looks.

  • Sweet-spicy garlic chicken

    • okcook on March 30, 2015

      Really good flavours. It makes a lot of sauce and my chicken was over done when cooked for 40 minutes. I would start testing it at 30 minutes. I'll make that again.

  • Chicken from Fez with preserved lemon and olives

    • sdeathe on February 25, 2021

      Really good, quick to put together. Interesting flavours that work well and are a nice change for a mid-week dinner. This was cooked on the stovetop, and it worked beautifully.

  • Wild salmon with balsamic glaze and fennel confit

    • janeths on February 10, 2026

      This is very tasty. Fennel and salmon work so well together and the glaze is a really nice addition.

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  • ISBN 10 1443413453
  • ISBN 13 9781443413459
  • Published Oct 08 2013
  • Format eBook
  • Page Count 200
  • Language English
  • Countries United States
  • Publisher HarperCollins
  • Imprint HarperCollins

Publishers Text

Canada’s favourite culinary pair creates a one-of-a-kind cookbook that will be everyone’s go-to food and winematching guide

Every great dish has a centre of gravity, a flavour or essence that pulls together other ingredients into a coherent and compelling whole. Indian curry spices, fiery Thai chilis, lemony citrus, smoky barbecue rubs—these are all flavours that we adore and that get our taste buds asking for more. Flavour is, quite simply, what makes us passionate about food and drink. At last, here is a cookbook that focuses on this fundamental concept.

Organized around eleven distinctive tastes, from spicy to tart to bitter and beyond, The Flavour Principle features more than thirty gorgeous menus with complementary—and sometimes surprising—beverage pairings. Covering flavours from all over the world, this cookbook is a journey around the globe. Modern and eclectic in approach, The Flavour Principle has broad appeal to food and wine lovers. Like A Matter of Taste before it, The Flavour Principle sets a new standard in food-and-beverage pairing cookbooks.

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