The Cook's Book of Intense Flavors
The Cook's Book of Intense Flavors is an essential manual for intriguing and wanton flavor blends for the propelled gourmet expert. Loaded up with in excess of 100 exceptional blends, The Cook's Book of Intense Flavors will make you reexamine the manner in which you approach food and each fascinating flavor is joined by a propelled formula for instance of how to utilize it. Furthermore, not at all like other flavor references, this book offers a formula for every mix so you know precisely how to utilize what you realize. You'll figure out how to cook all the more imaginatively by including a surprising note such stew to a conventional flavor mix, for example, pineapple and mango. You'll cook all the more naturally by realizing which flavors cooperate and how to adjust distinctive flavor profiles, for example, sweet, harsh, appetizing, and zesty. You'll get greater energy from cooking as you taste how flavors advance during the cooking procedure. Above all, you'll get more joy out of the flavors and fixings you utilize each day.
About the Author
Robert Krause received training at The Culinary Institute at Hyde Park, New York.He has been an entrepreneur in the food world for over 20 years, creating menus and executing food preparation for catered events, informal sandwich shops, and upscale gourmet dining. His restaurants have been featured in "The Kansas City Star" and listed as a #11 in the 2008 Food & Wine "100 Tastes to Try" issue. He operates two restaurants where he lives in Lawrence, Kansas with his wife Molly and their three daughters. Molly Krause graduated from the University of Kansas. She trained for pastry work under her husband Robert, is the Executive Pastry Chef for their restaurants, and teaches cooking classes. She and Robert travel frequently with their family, cooking for clients in California, New York, and Europe.Molly Krause graduated from the University of Kansas. She trained for pastry work under her husband Robert is the Executive Pastry Chef for their restaurants, and teaches cooking classes. She and Robert travel frequently with their family, cooking for clients in California, New York, and Europe.
Robert Krause received training at The Culinary Institute at Hyde Park, New York.
A stimulus for the adventurous cook, Robert & Molly Krause's Cook's Book of Intense Flavors is almost guaranteed to take your taste buds somewhere they've never been before. Even the not so adventurous will probably be invigorated by the book's uncommon spirit of bold culinary fun.The book and its tempting photos are beautifully put together but the structure is unusual. Upfront, each recipe is identified only as a trio of flavor combinations, many of which at first glance look pretty improbable. When you reach the actual recipe, you find a rationale for the mix of tastes and a clear and simple application along with suggested menus and encouragement for further experimentation. Plus, there are two indexes in the back to find recipes by ingredient or by the title of the dish. One of the seven sections deals with more complex and time consuming creations, but most of the book should boost the enjoyment and creativity of the home cook. My copy arrived when I had an abundance of peaches on hand and in no time I was trying out the flavor combination "peach + ginger + vinegar" and the recipe which produces "provocative peaches." This turned out to be an easily prepared and surprisingly delicious sweet & sour peach pickle with multiple uses and variations. I am very happy to have Intense Flavors sitting on the top of a pile of my cookbooks - there are a batch of ideas that I am anxious to put to use and dozens of exciting recipes I've marked to try right away that are bound to broaden my taste horizons.-R.G.Webb
Outstanding, looking forward to 102 or 201. This is one of those staple books you keep around. For those that enjoy entertaining, cooking for love ones this book is it. I think of cooking as a art, a passionate form of expression, playful, and creating sensations and emotions for those that sit at your table. It definitely has sparked my creative juices-Ghaliyah Palmer
This cookbook is exactly what I would expect from Molly and Robert after enjoying many dinners at their place. The recipes will expand your palate with the unusual flavors that work together. T've tried the savory shortbread and it's addictive. Not the usual shortbread with the cardamon, pepper and coriander. Friends that don't like sweets loved this. Tomorrow I plan to try the pork tenderloin with figs.-Virginia
Download Ebook The Cook's Book of Intense Flavors | 122 Mb | Pages 288 | True PDF | 2010
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