Redzepi, René
Summary: At Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs...
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Publisher / Publication Date: Artisan, a division of Workman Publishing Co., Inc. 2018
Copies Available at Interlochen
1 available in Adult Non-fiction, Call number: Food Pre RedzepiLohman, Sarah
Summary: This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our...
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Publisher / Publication Date: Simon & Schuster 2016
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 LOHPatterson, Daniel
Summary: Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles.
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Publisher / Publication Date: Riverhead Books 2017
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Place a hold to request this item.Segnit, Niki.
Summary: More than nine hundred entries offer pairing suggestions for a variety of food ingredients and provide recipes.
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Publisher / Publication Date: Bloomsbury 2012
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1 available in Adult Non-fiction, Call number: 641.5 SEGBriscione, James
Summary: A guide to pairing ingredients turns big data on molecular basis of flavor and chemical analysis into recipes for new dishes, including creamy coconut oats with shrimp and jalapenos, lemon curd with crunchy olives, and garlic honey.
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Publisher / Publication Date: Houghton Mifflin Harcourt 2018
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1 available in Adult Non-fiction, Call number: 641.5 BRIBriscione, James
Summary: "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"--
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Publisher / Publication Date: Houghton Mifflin Harcourt 2020
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.5 BRIWaverman, Lucy
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Publisher / Publication Date: 2013
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1 available in Adult Non-fiction, Call number: 641.5 WAVHolmes, Bob
Summary: Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don’t know enough about to describe—or appreciate—fully. In this delightful and compelling exploration of our most neglected sense, veteran science reporter Bob Holmes...
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Publisher / Publication Date: W.W. Norton & Company 2017
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 610 HOLOttolenghi, Yotam
Summary: "In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing...
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Publisher / Publication Date: Ten Speed Press 2020
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.65 OTTSegnit, Niki
Summary: This book explores the character and tasting notes of chickpea, fennel, pomegranate, kale, lentil, miso, mustard, rye, pine nut, pistachio, poppy seed, sesame, turmeric, and wild rice-as well as favorites like almond, avocado, garlic, lemon, and parsley from the original-then expertly teaches readers how to pair them with ingredients that complement. With her celebrated blend of science,...
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Publisher / Publication Date: Bloomsbury Publishing 2023