The Flavor Bible (English)

Karen Page and Andrew Dornenburg are obsessed with flavor, and with WHAT TO DRINK WITH WHAT YOU EAT, they broke new ground in combining flavors both classic and modern. Now, taking into account what they consider the four factors that make up flavor (taste, mouthfeel, aroma, and" the x factor"), the pair leaps, dives, and thoroughly revels in flavor combinations of all kinds, from what makes eggs sing (asparagus and basil are just two) to the many "flavor affinities" of rhubarb, involving combinations such as fennel and mascarpone. Accompanied by thoughts and ideas from well-known chefs, Emily Luchetti and Michael Laiskonis among them, this inspiring encyclopedia shines. With artful, full-color photographs. minimize