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

  • 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

  • Show all Recipes...

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