Exploring Taste & Flavour: The art of combining hot, sour, salty & sweet in 150 recipes

by Tom Kime

Tom Kime has assembled 150 recipes that use the principles of asian cooking to balance the four flavors of hot, sour, salty and sweet. Great cook book and extremely hard to find in such excellent condition.

Genres: Cookbooks

256 pages, Paperback

Published January 1, 2007

Reviews

[Dray]

Nice book with a focus on how taste works and how flavors combine. Draws heavily from eastern cuisines, which is good.