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ISBN-10: 8499920136
ISBN-13: 9788499920139
Edition: 2011
List price: $29.95
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Description:
Un compendio �nico de combinaciones de sabores. �Alguna vez se ha preguntado por qu� un sabor combina con otro? �O pensado qu� se puede hacer con unos rabanitos? La enciclopedia de los sabores es el primer libro que estudia qu� combina con qu�, en grupos de a dos. La secci�n final enumera en orden alfab�tico 99 ingredientes comunes y sugiere combinaciones cl�sicas y otras menos habituales para cada uno. La inicial presenta una entrada para cada uno de los 99 sabores y est� organizada en 16 �temas� como moras y arbustos, verdes y hierbas o terroso. Hay 980 entradas en total y 200 recetas o sugerencias en el texto. Cubre combinaciones tradicionales como cerdo y… manzana, vainilla y cereza o ajo y perejil; favoritos recientes como chocolate y chile, vainilla y langosta o queso de cabra y rabanitos; y parejas interesantes pero extra�as a primera vista, como morcilla y chocolate, lim�n y ternera, setas y ar�ndanos o sand�a y ostras. Magn�ficamente editado (ganador del premio al libro mejor editado en Reino Unido), La enciclopedia de los sabores no es solo un libro de referencia apetecible y muy �til que mejorar� sus platos; es el tipo de libro que no podr�s dejar de leer por la noche. ENGLISH DESCRIPION In this lively and exceptionally enjoyable book, career flavor scientist Niki Segnit uncovers the essential flavors of food, and organizes them into 160 basic ingredients. In this concise way, she articulates every flavor imaginable, whether it's a "grassy" food like dill, cucumber, or peas, or a "floral fruity" one like figs, roses, or blueberries. And then she considers every conceivable combination of these ingredients. Segnit has scoured thousands of recipes in countless recipe books, talked to dozens of food technologists and chefs, and visited hundreds of restaurants-all in her quest to uncover the planet's essential flavor pairings. The result is a reminder that there are almost infinite possibilities in an everyday kitchen, whether it means spinning celery and dill into a savory broth, orange and carrots into a crisp salad, or cabbage and sage into an elegant cream sauce. This book is also full of quirky observations, practical information (hundreds of recipes are embedded in the narrative) and more than a few good jokes. Beautifully packaged, The Flavor Thesaurus is not only a highly useful, and covetable, reference book that will immeasurably improve your cooking-it's the sort of book that might keep you up at night reading.