Exploring Taste and Flavour

Exploring Taste and Flavour : The Art of Combining Hot, Sour, Salty and Sweet in 150 Recipes

4.5 (10 ratings by Goodreads)
  • Paperback
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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.show more

Product details

  • Paperback
  • 186 x 242 x 24mm | 839.14g
  • Kyle Books
  • London, United Kingdom
  • Illustrations (chiefly col.)
  • 1856267288
  • 9781856267281
  • 1,277,953

Review quote

'Wonderful ideas' - Antony Worrall Thompsonshow more

About Tom Kime

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.show more

Rating details

10 ratings
4.5 out of 5 stars
5 70% (7)
4 10% (1)
3 20% (2)
2 0% (0)
1 0% (0)
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