Flavor for All: Everyday Recipes & Creative Pairings by James Briscione and Brooke Parkhurst
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Umami in a bottle (page 18)
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Coco-slaw (page 19)
from Flavor for All: Everyday Recipes & Creative Pairings Flavor for All by James Briscione and Brooke Parkhurst
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Grilled leeks vinaigrette (page 20)
from Flavor for All: Everyday Recipes & Creative Pairings Flavor for All by James Briscione and Brooke Parkhurst
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Avocado toast (page 22)
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Avocado “succotash” (page 25)
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Roasted beet salad (page 27)
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Watermelon bruschetta (page 31)
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Sicilian-style peach salad (page 33)
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Brussels sprouts kebabs (page 34)
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Caesar artichoke dip (page 39)
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Whole roasted cauliflower (page 40)
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Eggplant dip (page 43)
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To roast garlic (page 43)
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Squash skewers (page 44)
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Pumpkin pilaf (page 46)
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Scalloped parsnips (page 47)
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Summer squash gratin (page 49)
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Quinoa salad (page 61)
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Farro and crispy kale salad (page 63)
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Notes about this book
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- ISBN 10 0358164060
- ISBN 13 9780358164067
- Published Oct 27 2020
- Format Hardcover
- Page Count 304
- Language English
- Countries United States
- Publisher Houghton Mifflin Harcourt
Publishers Text
Simple, dynamic, flavor-packed recipes from the authors of The Flavor Matrix—informed by the science of flavor pairing but accessible enough for every cook
Fans were ravenous for more recipes from James Briscione and Brooke Parkhurst, authors of The Flavor Matrix, so they're serving up 100 new recipes in Flavor for All, drawing on the same principles and flavor-focused approach as their previous book. This is, at heart, a practical home-cooking book with delicious and accessible recipes for everyday life, but with unique and unexpected twists based on scientifically approved flavor pairings. Some of the recipes include Seared Steaks with Almond-Cherry Pesto; Brown Butter, Maple, and Pear Pork Roast; Milk-Poached Fish with Basil; and Chocolate and Red Wine Bread Pudding. The book will explain why it is that certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients. This new cookbook will appeal to both chemistry aficionados and casual cooks alike, with simple, easy recipes that fit into an everyday menu.
Fans were ravenous for more recipes from James Briscione and Brooke Parkhurst, authors of The Flavor Matrix, so they're serving up 100 new recipes in Flavor for All, drawing on the same principles and flavor-focused approach as their previous book. This is, at heart, a practical home-cooking book with delicious and accessible recipes for everyday life, but with unique and unexpected twists based on scientifically approved flavor pairings. Some of the recipes include Seared Steaks with Almond-Cherry Pesto; Brown Butter, Maple, and Pear Pork Roast; Milk-Poached Fish with Basil; and Chocolate and Red Wine Bread Pudding. The book will explain why it is that certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients. This new cookbook will appeal to both chemistry aficionados and casual cooks alike, with simple, easy recipes that fit into an everyday menu.
Other cookbooks by this author
- Belle in the Big Apple: A Novel with Recipes
- The Flavor Matrix: The Art and Science of Pairing Common Ingredients to Create Extraordinary Dishes
- The Great Cook: Essential Techniques and Inspired Flavors to Make Every Dish Better
- Just Married and Cooking: 200 Recipes for Living, Eating, and Entertaining Together
- Just Married and Cooking: 200 Recipes for Living, Eating, and Entertaining Together
