Exploring Taste and Flavour by Tom Kime
What is good food? Why do some combinations of foods work so well? It's all a question of how we taste. Using the principles of the Southeast Asian taste theory, Tom Kime shows why combining the four main tastes of hot, sour, salty and sweet guarantees truly delicious results, every time. Here are 150 stunning recipes that guarantee to excite all the senses with fresh flavours, vibrant colours and contrasting textures. Tom's simple rule of thumb can be applied to all the food we cook and eat at home, from simple dishes to whole meals where wine becomes one of the components. Recipes are influenced by great world cuisines and include Spiced Pear and Goat's Cheese Salad, Salt-and-spice Roasted Pork Belly with Caramelised Peanut and Chilli Dressing and Creme Brulees with Cinnamon and Earl Grey.
'Wonderful ideas' - Antony Worrall Thompson
Tom Kime trained at London's River Cafe, Rick Stein's in Padstow and at Darley Street Thai with David Thompson. He opened the acclaimed restaurant Food @ the Muse in London's Notting Hill, and more recently was executive chef at the Taste restaurant at the Fortina Spa Resort in Malta. He is currently developing a project to launch a series of restaurants in Australia. The Daily Mail recently voted Tom Kime as one of the three most exciting young chefs in Britain.
| SKU | Unavailable |
| ISBN 13 | 9781856267281 |
| ISBN 10 | 1856267288 |
| Title | Exploring Taste and Flavour |
| Author | Tom Kime |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Octopus Publishing Group |
| Year published | 2007-09-13 |
| Number of pages | 256 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |