At the same time she enlarges our sense of the possibilities of flavour-combining. Coffee and goat's cheese? Who would have thought it, but apparently Norwegians eat a cheese called ekte gjetost on crispbread with coffee. The field of flavour analysis suffers from a fundamental ambiguity: is it primarily a scientific or aesthetic enterprise? One of the delights of Segnit's book is the way it combines an air of empirical exactitude with something more loose-limbed and poetic.
Here she is on chocolate and cardamom: "Like a puppeteer's black velvet curtain, dark chocolate is the perfect smooth background for cardamom to show off its colours. Ultimately, discussions of flavour as opposed to taste, which is a much narrower thing have to rely on metaphor, since the main way we identify flavours is by comparing them with other things. She writes a column for The Times and lives in central London with her husband. Du kanske gillar.
Lateral Cooking Niki Segnit Inbunden. Joshua Weissman: An Unapologetic Cookbook. Matty Matheson Matty Matheson Inbunden. Swedish kitchen stories : recipes, culture and tradition Louise Bondebjer Inbunden. Oh Cook! James May Inbunden. The Flavour Thesaurus av Niki Segnit. The book has been awarded with Andre Simon Award for Food , and many others.
Please note that the tricks or techniques listed in this pdf are either fictional or claimed to work by its creator. We do not guarantee that these techniques will work for you. Some of the techniques listed in The Flavour Thesaurus: Pairings, Recipes and Ideas for the Creative Cook may require a sound knowledge of Hypnosis, users are advised to either leave those sections or must have a basic understanding of the subject before practicing them.
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