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Flavor, Exposed : 100 Global Recipes from Sweet to Salty, Earthy to Umami

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Flavor, Exposed : 100 Global Recipes from Sweet to Salty, Earthy to Umami by Sosa, Angelo; Lenzer, Suzanne, 9781906868666
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  • ISBN: 9781906868666 | 1906868662
  • Cover: Hardcover
  • Copyright: 6/16/2012
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This is how it is when I'm coming up with new dishes: I get obsessed by a flavor, an ingredient, a taste, and I begin to pair it up with other complementary flavors. Then I decide which ingredients mesh well together with these flavors. Most of my food is based on a trinity of flavors; the idea is that to create a dish that really works you need three different components that are the key focal points. Let's say I start with sweet, salty, smoky. Think of bacon and eggs. You have the smoky, salty bacon and you jazz up the eggs with some sweet ketchup. Right there you've got your trinity of flavors. Now think about chorizo and onions, smoked salmon and pickles, prosciutto and grilled watermelon… These are all based on exactly the same flavor combo, one that we're totally familiar with-all I do is up the ante by using unexpected ingredients. And you can push it even further-if you want live lavish, how about adding a nice thin slice of red snapper to that prosciutto and watermelon?

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