The Cook's Book of Intense Flavors: 101 Surprising Flavor Combinations and Extraordinary Recipes That Excite Your Palate and Pleasure Your Senses

by Robert Krause, Molly Krause

The Cook's Book of Intense Flavors is an indispensable guide to exotic and decadent flavor combinations for the advanced chef. Filled with more than 100 extraordinary combinations, The Cook's Book of Intense Flavors will make you rethink the way you approach food and each exotic flavor is accompanied by an inspired recipe as an example of how to use it. And unlike other flavor references, this book offers a recipe for each combination so you know exactly how to use what you learn. You'll learn how to cook more innovatively by adding an unexpected note such chili to a traditional flavor combination such as pineapple and mango. You'll cook more intuitively by learning which flavors work together and how to balance different flavor profiles such as sweet, sour, savory, and spicy. You'll get more excitement from cooking as you taste how flavors evolve during the cooking process. Most importantly, you'll get more pleasure out of the flavors and ingredients you use every day.

Genres: Cooking, Cookbooks

288 pages, Hardcover

First published September 1, 2010

About the author

Robert Krause was born in New Rochelle, NY in 1971, but was raised in Carmel, NY where he graduated high school. Upon graduating from Western New England University in Springfield, MA with a Bachelor of Science in Biology, he went on to Graduate coursework in Developmental Biology at Central Connecticut State University in New Britain, CT. He had many different employment paths from Laboratory Technician at Abbott Laboratories in North Chicago to Director of Operations at an optical imaging company in NYC. He worked on, at the time, Top Secret documentation from World War II reparations from Swiss Bank in NYC and was a High School Biology teacher in Pawling NY, winning Who’s Who of American High School Teachers twice in his 4 years. His last, and probably his longest employment was as a Deputy Sheriff in rural Montana; a job he says fulfilled all his ADD dreams, as it was never the same nor routine. Robert is married to his second wife Caryn, and has two children, Caitlin and William, from a previous marriage. He enjoys getting together with friends from High School to role-play games like D&D and plays the bagpipes in several local bands. Robert is 2nd generation from Glasgow, Scotland, and is very proud of that heritage, belonging to Clan MacFarlane. In his younger years, he competed in bagpipes and won many band competitions with the Putnam County Sheriff’s pipe band, earning a grade 3 status in band competition. Robert played bagpipes for President George W. Bush on the U.S. Capitol steps, led the Royal Canadian Mounted Police, and played on the U.S. Coast Guard Cutter ‘Eagle’. He still plays with local pipe bands for fun and teaches solo players, The U.S. Military Academy pipe band at West Point, and the FDNY EMS pipe band.

Reviews

[Dray · Rating 4 out of 5]

Although it leans toward the meaty side of things there are enough recipes without animals to be worthwhile reading for vegans and vegetarians. I liked the emphasis and organization on types of tastes rather than types of foods.

[chsmiley · Rating 5 out of 5]

I really like this book. I'm still working my way through the recipes, but the ones I've tried so far have been excellent. Interesting, new flavor combinations (for me at least, e.g. chili + tomato + coconut) as well as some familiar flavors. After borrowing this book from the library, I decided to purchase my own copy.