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

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  • Preserved lemons (page 27)

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

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

  • Salsa verde (page 29)

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

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

  • Salsa rossa picante (page 29)

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

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

  • Green herb sauce for crispy vegetables (page 34)

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

    • Categories: Chutneys, pickles & relishes; Sauces, general; Jams, jellies & preserves
    • 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 Tasting: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Tasting 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 Tasting: The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes Tasting by Tom Kime

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

  • Horseradish and watercress crème fraîche (page 41)

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

    show

  • Tamarind caramel (page 42)

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

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

  • Caramelised peanut and chilli dressing (page 43)

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

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

  • Pineapple relish (page 47)

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

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

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  • ISBN 10 0857830856
  • ISBN 13 9780857830852
  • Published Feb 23 2012
  • Format Paperback
  • Page Count 256
  • Language English
  • Countries United Kingdom
  • Publisher Kyle Books
  • Imprint Kyle Books

Publishers Text

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.

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