Friday, May 13, 2011

The Flavor Bible

by Karen Page and Andrew Dornenburg






Instead of being a recipe book, it goes through individual ingredients alphabetically and lists flavour combinations, for example:


duck:

duck + almonds + apricots
duck + almonds + honey
duck + apples + celery root + hazelnuts
duck + apples + parsnips (and/or other root vegetables)
duck + apricots + cherries + basmati rice
duck + arugula + lentils
duck + arugula + vinaigrette + walnuts
duck + bacon + ginger + spinach
duck + blackberries + ginger + Pinot Noir
duck + cabbage + mushrooms
duck + cherries + vinegar
duck + cinnamon + honey + orange + star anise
duck + cloves + garlic + orange + prunes + red wine
duck + dates + turnips
duck + fava beans + pecorino cheese
duck + garlic + ginger + mint
duck + ginger + honey + soy sauce
duck + ginger + kumquats + black pepper + star anise
duck + green peppercorns + sweet potatoes
duck + honey + lavender
duck + lemon + plums
duck + lentils + onions + balsamic vinegar

pineapple:

pineapple + avocado + watercress
pineapple + banana + ginger + rum + sugar + vanilla
pineapple + berries + citrus + mangoes + star anise
pineapple + coconut + honey + oranges
pineapple + ice cream + brown sugar + vanilla
pineapple + lime + sugar
pineapple + Madeira + brown sugar + vanilla
pineapple + rum + sugar
pineapple + rum + vanilla + walnuts

watermelon:

watermelon + cilantro + cream + tequila
watermelon + fennel + lemon juice + parsley + salt
watermelon + feta cheese + red onions
watermelon + kaffir lime + vanilla

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