La Enciclopedia de Los Sabores Vol 2

Despu?s del ?xito mundial de La enciclopedia de los sabores, regresa la reina de las combinaciones con una secuela que recoge a?n m?s sabores. «Losi ngredientes inspiran a Segnit, pero son sus reflexiones, sus descripciones vibrantes, las que nos inspiran a sus lectores. La luz es ella . -Mar?a Nicolau Un compendio ?nico de m?s de 800 combinaciones de sabores a partir de verduras que seducir?n por igual a veganos, vegetarianos y omn?voros. La Enciclopedia De Los Sabores. Vol. 2 ense?a a los amantes de la comida y la bebida a apreciar m?s y mejor los 92 ingredientes que cubre, y las m?ltiples maneras (cl?sicas y contempor?neas) de emparejarlos de un modo delicioso. ENGLISH DESCRIPTION The plant-led follow-up to The Flavor Thesaurus , "a rich and witty and erudite collection" ( Epicurious ), featuring 92 essential ingredients and hundreds of flavor combinations. "After all, the combinations you think you know, the ones you've never even considered, will blow your mind ... Eggplants take you to chocolate, which takes you to miso, which takes you to seaweed, which takes you to a recipe in another book or a restaurant dish you have to hunt down straight away. The curiosity is infectious, the possibilities inspiring on this ingredient-led voyage."--Yotam Ottolenghi in The New York Times Magazine , on how he uses More Flavors for recipe development "[Segnit is] a flavor genius . . . creative, imaginative, and fun."--Mark Bittman With her debut cookbook, The Flavor Thesaurus , Niki Segnit taught readers that no matter whether an ingredient is "grassy" like dill, cucumber, or peas, or "floral fruity" like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she again draws from her "phenomenal body of work" (Yotam Ottolenghi) to produce a new treasury of pairings―this time with plant-led ingredients. More Flavors 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, history, expertise, anecdotes, and signature sense of humor, Niki Segnit's More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cook's kitchen.

Despu?s del ?xito mundial de La enciclopedia de los sabores, regresa la reina de las combinaciones con una secuela que recoge a?n m?s sabores. «Losi ngredientes inspiran a Segnit, pero son sus reflexiones, sus descripciones vibrantes, las que nos inspiran a sus lectores. La luz es ella . -Mar?a Nicolau Un compendio ?nico de m?s de 800 combinaciones de sabores a partir de verduras que seducir?n por igual a veganos, vegetarianos y omn?voros. La Enciclopedia De Los Sabores. Vol. 2 ense?a a los amantes de la comida y la bebida a apreciar m?s y mejor los 92 ingredientes que cubre, y las m?ltiples maneras (cl?sicas y contempor?neas) de emparejarlos de un modo delicioso. ENGLISH DESCRIPTION The plant-led follow-up to The Flavor Thesaurus , "a rich and witty and erudite collection" ( Epicurious ), featuring 92 essential ingredients and hundreds of flavor combinations. "After all, the combinations you think you know, the ones you've never even considered, will blow your mind ... Eggplants take you to chocolate, which takes you to miso, which takes you to seaweed, which takes you to a recipe in another book or a restaurant dish you have to hunt down straight away. The curiosity is infectious, the possibilities inspiring on this ingredient-led voyage."--Yotam Ottolenghi in The New York Times Magazine , on how he uses More Flavors for recipe development "[Segnit is] a flavor genius . . . creative, imaginative, and fun."--Mark Bittman With her debut cookbook, The Flavor Thesaurus , Niki Segnit taught readers that no matter whether an ingredient is "grassy" like dill, cucumber, or peas, or "floral fruity" like figs, roses, or blueberries, flavors can be created in wildly imaginative ways. Now, she again draws from her "phenomenal body of work" (Yotam Ottolenghi) to produce a new treasury of pairings―this time with plant-led ingredients. More Flavors 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, history, expertise, anecdotes, and signature sense of humor, Niki Segnit's More Flavors is a modern classic of food writing, and a brilliantly useful, engaging reference book for every cook's kitchen.