Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes by Tom Kime

Search this book for Recipes »

  • Preserved lemons (page 27)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Jams, jellies & preserves; Vegan
    • Ingredients: lemons; sea salt
    show

  • Black olive and preserved lemon salsa with basil and parsley (page 27)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Dips, spreads & salsas; Vegan; Vegetarian
    • Ingredients: pitted black olives; fennel; red chillies; basil; mint; lemons; sea salt
    show

  • Asian pear salsa (page 28)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Dips, spreads & salsas; Asian; Vegan; Vegetarian
    • Ingredients: pears; limes; red chiles; spring onions; fresh ginger
    show

  • Mango salsa with red chilli, coriander and lime (page 28)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Dips, spreads & salsas; Vegan; Vegetarian
    • Ingredients: mangos; limes; spring onions; coriander leaves; red chillies
    show

  • Salsa verde (page 29)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Dips, spreads & salsas; Italian
    • Ingredients: garlic; capers; anchovies; basil; mint; parsley
    show

  • Salsa rossa picante (page 29)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Dips, spreads & salsas; Italian; Vegan; Vegetarian
    • Ingredients: coriander seeds; fennel seeds; cumin seeds; garlic; tinned tomatoes; cinnamon sticks; dried chillies; red chillies; lemons
    show

  • Salsa romesco (page 31)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Dips, spreads & salsas; Spanish; Vegan; Vegetarian
    • Ingredients: red peppers; tomatoes; garlic; white bread; hazelnuts; blanched almonds; sweet smoked paprika; sherry vinegar; dried chillies; red chillies
    show

  • Grilled spring onions with salsa romesco (page 31)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Dips, spreads & salsas; Dressings & marinades; Vegan; Vegetarian
    • Ingredients: spring onions; thyme; garlic; dried chiles; red peppers; tomatoes; white bread; hazelnuts; blanched almonds; sweet smoked paprika; sherry vinegar; lemons; red chillies
    show

  • Asian vinaigrette (page 32)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Dressings & marinades; Asian; Vegan; Vegetarian
    • Ingredients: oranges; fresh ginger; dried chilli flakes; sesame oil; rice wine vinegar; light soy sauce; limes
    show

  • Warm tomato and basil dressing (Sauce Antiboise) (page 32)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Dressings & marinades; Sauces, general; French
    • Ingredients: shallots; garlic; parsley; anchovies; basil; tomatoes; lemons
    show

  • Caper and marjoram sauce (page 33)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: capers; marjoram; lemons; sea salt
    • Accompaniments: Spice crusted tuna sashimi
    show

  • Anchovy and rosemary sauce (page 33)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Sauces, general
    • Ingredients: rosemary; canned anchovies in oil
    show

  • Green herb sauce for crispy vegetables (page 34)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: fresh ginger; coriander roots; mint; coriander leaves; limes; chillies
    show

  • Green chilli nahm yum (page 34)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Sauces, general; Thai; Vegan; Vegetarian
    • Ingredients: fresh ginger; garlic; coriander roots; oranges; limes; chillies
    show

  • Fresh chilli jam (page 36)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Sauces, general; Chutneys, pickles & relishes
    • Ingredients: fresh ginger; garlic; coriander roots; limes; tomatoes; fish sauce; red chillies; sugar
    show

  • Moroccan chermoula with tomato, roast peppers, mint and coriander (page 37)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Dressings & marinades; Sauces, general; Moroccan; Vegan; Vegetarian
    • Ingredients: red peppers; garlic; chilli powder; saffron; coriander seeds; paprika; tomatoes; mint; coriander leaves; lemons
    show

  • Horseradish and bread sauce (page 41)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: stale bread; garlic; horseradish; parsley; lemons
    show

  • Horseradish and watercress crème fraîche (page 41)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    show

  • Tamarind caramel (page 42)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Sauces for meat; Asian
    • Ingredients: garlic; fresh ginger; tamarind pulp; fish sauce; red chillies; limes
    show

  • Roast caramelised quince (page 42)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Sauces, general; Vegetarian
    • Ingredients: quinces
    show

  • Caramelised peanut and chilli dressing (page 43)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Sauces, general; Asian; Vegan; Vegetarian
    • Ingredients: garlic; coriander roots; shallots; blanched peanuts; sesame oil; light soy sauce; limes; coriander leaves; red chillies
    show

  • Northern Indian smoky spiced aubergine (page 45)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Chutneys, pickles & relishes; Sauces, general; Indian; Vegan; Vegetarian
    • Ingredients: aubergines; cumin seeds; garlic; fresh ginger; red onions; tomatoes; ground coriander; garam masala; chilli powder; paprika; coriander leaves; spring onions
    show

  • Roast shallot, tomato and chilli relish (page 46)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Chutneys, pickles & relishes; Sauces for meat; Vegan; Vegetarian
    • Ingredients: shallots; fresh ginger; garlic; tomatoes; limes; red chillies
    • Accompaniments: Crisp spice rubbed pork and pomelo salad
    show

  • Onion marmalade (page 47)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Chutneys, pickles & relishes; Sauces, general; Vegan; Vegetarian
    • Ingredients: garlic; thyme; onions; red chillies
    show

  • Pineapple relish (page 47)

    from Exploring Taste and Flavour: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Exploring Taste and Flavour by Tom Kime

    • Categories: Chutneys, pickles & relishes; Sauces, general; Vegan; Vegetarian
    • Ingredients: fresh ginger; garlic; pineapple; limes; red chillies
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 1856267288
  • ISBN 13 9781856267281
  • Published Sep 13 2007
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Cathie
  • Imprint Kyle Cathie

Publishers Text

What is good food? Why do some combinations of foods work so well? It's all a question of how we taste. Using the principles of the Southeast Asian taste theory, Tom Kime shows why combining the four main tastes of hot, sour, salty and sweet guarantees truly delicious results, every time. Here are 150 stunning recipes that guarantee to excite all the senses with fresh flavours, vibrant colours and contrasting textures. Tom's simple rule of thumb can be applied to all the food we cook and eat at home, from simple dishes to whole meals where wine becomes one of the components. Recipes are influenced by great world cuisines and include Spiced Pear and Goat's Cheese Salad, Salt-and-spice Roasted Pork Belly with Caramelised Peanut and Chilli Dressing and Creme Brulees with Cinnamon and Earl Grey.

Other cookbooks by this author