The Cooks Book of Intense Flavors
The Cook’s Book of Intense Flavors is an indispensable guide to exotic and decadent flavor combinations for the advanced chef. Filled with more than 100 extraordinary combinations, The Cook’s Book of Intense Flavors will make you rethink the way you approach food and each exotic flavor is accompanied by an inspired recipe as an example of how to use it. And unlike other flavor references, this book offers a recipe for each combination so you know exactly how to use what you learn. You’ll learn how to cook more innovatively by adding an unexpected note such chili to a traditional flavor combination such as pineapple and mango. You’ll cook more intuitively by learning which flavors work together and how to balance different flavor profiles such as sweet, sour, savory, and spicy. You’ll get more excitement from cooking as you taste how flavors evolve during the cooking process. Most importantly, you’ll get more pleasure out of the flavors and ingredients you use every day.
From Publishers Weekly by Robert and Molly Krause Starred Review.
This husband and wife debut is an extraordinary guide for cooks interested in broadening their horizons and expanding their palates. Over seven chapters, the restaurateurs show how three key ingredients can work in concert to create a memorable and unique dish. Cooks of all skill levels will get plenty of mileage from over 100 recipes ranging from the criminally easy (Jack and Coke Ice Cream) to the time-intensive, like Duck Prosciutto Salad (the duck needs to hang in a refrigerator for two weeks before serving). Some, like Beyond Oysters Rockefeller come together quickly and can even be used in other dishes, while others, such as Foie Gras-Stuffed Pumpkin with Truffled Toast are center stage affairs. Patient, comprehensive instructions (Molly Krause also teaches cooking) ensure that first-timers attempting Chocolate Souffle with Kahlua-Chocolate Sauce and Whipped Cream or Tea-and-Lime Cured Salmon have the confidence and guidance to achieve good results. Though some dishes, like Marrow Jam, made from roasted bone marrow, citrus zest, garlic, and parsley, might not make it to many tables, there are plenty of must-try dishes and updated classics that will. (Oct.)
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