Let me start off by giving you the bad:You are going to want this book for your collection so don't bother with borrowing it from the library. The library wants their copies back-I know! The nerve!This is not really a book for beginner's. It doesn't tell you step by step what to do with food.The Good:It does tell you flavors and tastes that pair with other tastes and I likey that.If you have a bunch of asparagus about to go bad in the fridge just pick up this book and it will tell you flavours that meld well with it. It is very broad in foods included also.Sometimes my mind is blank and I have no clue what to do for dinner. Looking through this book could very well inspire me. (I don't eat processed foods so my little foodie heart loves this) This is an ESSENTIAL book for any kitchen. An amazing collection of the most common (and some, not so common) ingredients and flavor profiles, and arranges them by complimentary profiles. This is not a cookbook, it is a book that inspires the chef to try out proven profiles and create with them. There are examples of ingredients as used in dishes at top restaurants, along with anecdotes by top chefs. Very highly recommended!!
This is a must have book for anybody that cooks whether professional or not.
—Cawike
The format works, but often forces you to go out and buy ingredients.
—Kristie
Extraordinary compilation of information!
—lilshyone
Nifty. Math like.
—aries_010
loved it
—bestbooks
