Full of Flavor: How to Create Like a Chef

Overview

Ever wondered how chefs seem to know instinctively how to put certain ingredients together? Renowned London chef Maria Elia is know for her flair for flavor, and now she gives us a rare insight into how a chef thinks and creates. This book is organized around 18 of her favorite ingredients and shows you how to adapt the over 100 recipes to suit your palate or the season. From a Vitello Tonnato Burger to Green Olive Gnocchi with Wilted Greens, Maria's recipes will give you ...
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Overview

Ever wondered how chefs seem to know instinctively how to put certain ingredients together? Renowned London chef Maria Elia is know for her flair for flavor, and now she gives us a rare insight into how a chef thinks and creates. This book is organized around 18 of her favorite ingredients and shows you how to adapt the over 100 recipes to suit your palate or the season. From a Vitello Tonnato Burger to Green Olive Gnocchi with Wilted Greens, Maria's recipes will give you confidence in the kitchen and get your creative juices flowing.
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Editorial Reviews

The Boston Globe, 6/4/13 - T. Susan Chang
Elia’s book promises to get you “to create like a chef,” but I kind of doubt I’d have come up with dill and cinnamon on my own. I learned it here, the way cooks have been learning from recipes since the very first volumes. Her exposure to a vast vocabulary of flavors, plus her own native gifts, are what make these insights possible. . . . a provocative and interesting book.
Library Journal
When UK celebrity chef Elia (The Modern Vegetarian) creates a new dish, she imagines how different main ingredients, complementary flavors, cooking methods, and finishing touches might improve it. After explaining her creative process, she shares variations on her 18 favorite ingredients (e.g., Birds, Pork, Lamb, Roots, Stone Fruit). Many recipes, like Butternut Squash Falafel and Masala Chai Rice Pudding, offer interesting twists. Some, however, produce varying results. Libraries should note that the paper-over-board binding is subject to easy warp and wear. VERDICT This attractive collection encourages experimentation and offers new ideas for improvisational cooks.
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Product Details

  • ISBN-13: 9781906868581
  • Publisher: Kyle Books
  • Publication date: 4/16/2013
  • Pages: 240
  • Sales rank: 1,409,968
  • Product dimensions: 9.30 (w) x 8.30 (h) x 1.00 (d)

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Sort by: Showing 1 Customer Reviews
  • Anonymous

    Posted June 24, 2013

    Highly Recommend

    An exceptional book, written by a chef. The recipes are very interesting and some are a little different than the same old recipes you often see. An example is a recipe for quinoa, which appears to be the new healthy grain of the year. While most recipes insist this is a delicious and "nutty" grain, she feels the health benefits outweigh the taste so devised a recipe using flavored stock and fruit juice. Having tried a quinoa salad and finding the quinoa rather blah, I suspect this women knows what she is doing.

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