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Simple, dynamic, flavor-packed recipes from the authors of The Flavor Matrix—informed by the science of flavor pairing but accessible enough for every cook Fans were ravenous for more recipes from James Briscione and Brooke Parkhurst, authors of The Flavor Matrix, so the authors are serving up 100 new recipes in Flavor for All, drawing on the principles and flavor-focused approach that informed their previous book. This is, at heart, a practical home-cooking book with delicious and accessible recipes, but with unique and unexpected twists based on scientifically approved flavor pairings. Recipes include Seared Steaks with Almond-Cherry Pesto; Caesar Artichoke Dip; Brown Butter, Maple, and Pear Pork Roast; Spicy Kiwi and Bacon Grilled Cheese Sandwiches; “Umami in a Bottle” salad dressing; and Chocolate and Red Wine Bread Pudding. The authors explain why certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients. This new cookbook will appeal to both chemistry aficionados and casual cooks alike, with simple, easy recipes for everyday life.
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|Product dimensions:||9.10(w) x 9.00(h) x 0.90(d)|
About the Author
JAMES BRISCIONE and BROOKE PARKHURST are the husband-and-wife authors of four cookbooks, including The Flavor Matrix. James is a chef and Food Network personality, and formerly the director of culinary research at the Institute of Culinary Education, where he led the school’s collaboration with IBM on their project “Chef Watson.” James and Brooke are the owners of Angelena’s Ristorante Italiano.