Did you know that a drop of vanilla will
magnify the succulent taste of lobster?
That a little walnut oil and a dash of
Pemod will save zucchini soup from
blandness? That a pinch of curry powder
will enhance the flavor of mussels, making
their briny quality sweetly aromatic?
That homey pea soup can be
transformed from porridgelike to savory
by sorrel and lemon? That garlic highlights
the pepper flavor and misty aroma of
velvety smooth Basil Bisque?
The key to using these wonderful
flavor-highlighting techniques is to
understand the nature of ingredients,
especially those Michael Roberts calls
"secret ingredients," the ones you hardly
taste that mysteriously improve the
flavor of a dish without calling attention
to themselves.
Now the celebrated chef of Trumps
Restaurant in Los Ahgeles has designed this
book so that you can enter a new world of
creative, flavor-enhanced cooking by
understanding how food really works, In a
lively, fascinating text Michael Roberts
explains how flavors marry, oppose and
juxtapose each other; how aroma and
taste can work together in wonderful ways
and also when net to combine flavors,
Soon, you will not only master the recipes
provided here but be able to apply these
secrets to your own everyday cooking.
Watermelon and beets? Perfect together.
Guacamole made with peas instead of
avocado? Unbelievably good.
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