Описание книги
About the Product Facts about the book: — Heston Blumenthal, legendary chef, has ordered all of his restaurant employees to read this book. — The Thesaurus of Tastes has been translated into 12 world languages. — Winner of André Simon Award-2010, Jeremy Round Award for Best First Book at the Guild of Food Writers Awards-2011, Cover Design at the British Book Design and Production Awards-2010, Best Translated Reference Book at the Swedish Måltidsakademien Food Writing Awards -2012. “This is one of those books that came out of the systematic study of flavor combinations. It originated in the late 1990s and led to large-scale scientific research based, among other things, on gas chromatography and mass spectrometry. The idea is simple: all the richness of tastes and aromas can be analyzed and put on shelves, no matter how overwhelming the task may seem. Solfeggio describes combinations of sounds, develops ear for music and memory, but does not give ready-made advice on composing music. Writers create from words whose meanings are fixed by dictionaries, but no dictionary teaches how to write. This thesaurus reveals the meanings of what seems to be known to everyone and everyone, and reveals in this everyone familiar a lot of new and unusual. He is a good base for feeling freer with food. It has a lot of ideas to encourage you to cook immediately and will expand your culinary vocabulary — but what this knowledge turns into is up to you and your tastes. » — Roman Loshmanov, editor-in-chief of eda.ru Annotation What does lamb go with? What seasoning to add to white fish to get an original dish? Why does chili set off dark chocolate so beautifully? The answers to these questions are interesting not only for professional chefs, but also for beginners who want to cook a delicious dish. Nicky Segnit, a former successful food marketer, set out to create a complete reference for flavor pairings. The Thesaurus of Flavors is a list of 99 popular foods with different combinations — classic and lesser known. There are 980 flavor pairs in total, of which 200 are recipes. All ingredients are divided into 16 thematic groups. For example, «cheesy», «seafood», «fried», etc. An article with a culinary, historical and author’s background is provided for each combination of tastes. In addition to classic combinations such as pork-apple, cucumber and dill, you can find modern pairs in the dictionary — goat cheese and beets, lobster and vanilla, as well as unwanted combinations: lemon and beef, blueberries and mushrooms, etc.
FAQ