| Did you know that a drop of vanilla willmagnify the succulent taste of lobster?That a little walnut oil and a dash ofPemod will save zucchini soup fromblandness? That a pinch of curry powderwill enhance the flavor of mussels, makingtheir briny quality sweetly aromatic?That homey pea soup can betransformed from porridgelike to savoryby sorrel and lemon? That garlic highlightsthe pepper flavor and misty aroma ofvelvety smooth Basil Bisque?The key to using these wonderfulflavor-highlighting techniques is tounderstand the nature of ingredients,especially those Michael Roberts calls"secret ingredients," the ones you hardlytaste that mysteriously improve theflavor of a dish without calling attentionto themselves.Now the celebrated chef of TrumpsRestaurant in Los Ahgeles has designed thisbook so that you can enter a new world ofcreative, flavor-enhanced cooking byunderstanding how food really works, In alively, fascinating text Michael Robertsexplains how flavors marry, oppose andjuxtapose each other; how aroma andtaste can work together in wonderful ways and also when net to combine flavors,Soon, you will not only master the recipesprovided here but be able to apply thesesecrets to your own everyday cooking.Watermelon and beets? Perfect together.Guacamole made with peas instead ofavocado? Unbelievably good. |
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