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 0062322176
  • ISBN 13 9780062322173
  • Published May 20 2014
  • Format Hardcover
  • Page Count 352
  • Language English
  • Countries United States
  • Publisher Harper
  • Imprint Harper

Publishers Text

Every great dish has a center of gravity, a flavor or essence that pulls together other ingredients into a coherent and compelling whole. It’s not necessarily the main ingredient but it is fundamentally what the dish is “about”. Indian curry spices, fiery Thai chilis, lemony citrus, smoky barbecue rubs: these are all flavors we adore and get our taste buds asking for more. When we talk about wine or alcoholic drinks in any serious way, we talk about flavor too. Flavor is, quite simply, what makes us passionate about food and drink. At last, here is a cookbook that focuses on that fundamental concept.

Organized around a dozen or more distinctive tastes, from spicy to citrus to salty to smoky to sweet to bitter and beyond, The Flavor Principle will feature more than 30 complete menus with complementary beverage pairings. Covering flavors from all over the world, this cookbook will be a journey around the globe. Modern and eclectic in approach, The Flavour Principle will appeal to a wide demographic of food and wine lovers. The publication of A Matter of Taste in 2005 set the tone for HarperCollins Canada’s cookbook program; The Flavour Principle is meant not just as an update of that venerable publication, but will set a new bar for food and beverage pairing cookbooks.

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