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The Laws of Cooking...and How to Break Them by Justin Warner

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Notes about this book

  • helskitchenvt on August 24, 2016

    In case I forget to add this to the recipe after the book is indexed - I tried the vegan fish sticks and they actually taste like fish sticks. I didn't believe it would work but lo and behold it did. (Because I lacked the patience to fry them, I baked them in a 450-degree oven . . . frying would taste better - also because I'm not actually vegan I just used the tartar sauce that was already in my fridge)

Notes about Recipes in this book

  • Radish Caprese

    • mjes on May 23, 2018

      This is great fun - limited by the difficulty of spearing the radishes on a plate. Getting radishes as close to bocconcini size when the radishes are peeled so a quick peak won't tell you what's on your fork is delightful but if they are easily identifiable you've not really lost anything. Can't wait to try it with the optional watermelon.

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  • ISBN 10 1250065135
  • ISBN 13 9781250065131
  • Published Nov 01 2015
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Flatiron Books
  • Imprint Flatiron Books

Publishers Text

Foreword by Alton Brown."The Laws of Cooking . . . and How to Break Them" encourages improvisation and play, while explaining Justin Warner's unique ideas about "flavor theory"-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., "The Law of Peanut Butter and Jelly"; "The Law of Coffee, Cream, and Sugar"), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with "Grilled Cheese" Ravioli; Scallops with Black Sesame and Cherry). At the end of every recipe, Justin "breaks the law" by adding a seemingly discordant flavor that takes the combination to a new level.