• foodpairing, cooking

    From August Abolins@618:510/1.1 to Bob Roberts on Sun Jan 31 19:00:00 2021
    Hello Bob!

    ** On Sunday 31.01.21 - 14:41, Bob Roberts wrote to Tiny:

    When my mother makes grill cheese after it's cooked she
    spreads a bit oforange marmalade on top of it. Believe it
    or not it's good!

    Oooo. I believe it! A bit of jam is good with certain
    cheeses, especially when served with wine. mmmmmm wine.
    Honey goes well with Bree too.

    You foodies should check out these books:

    [1]
    The Flavor Bible: The Essential Guide to Culinary Creativity,
    Based on the Wisdom of America's Most Imaginative Chefs |
    Hardcover
    Andrew Dornenburg | Karen Page
    Little, Brown and Company | Little, Brown and Company
    Cooking / Entertaining / Specific Ingredients - Herbs, Spices, Condiments / Reference
    Published Sep 16, 2008 | Sales (#7797)
    $40.00 US / $52.00 CA list price

    Read more here: https://www.edelweiss.plus/?sku=0316118400


    [2]
    The Art and Science of Foodpairing: 10,000 flavour matches that
    will transform the way you eat | Hardcover
    Peter Coucquyt | Bernard Lahousse | Johan Langenbick
    Firefly Books | Firefly Books
    Cooking / Reference / Science / Life Sciences - Molecular Biology / Technology & Engineering / Food Science
    Published Sep 10, 2020 | Sales (#21139)
    $49.95 US / $59.95 CA list price

    Read more here: https://www.edelweiss.plus/?sku=0228100844


    I personally thought that the charts in this one were
    impressive:

    [3]
    The Flavor Matrix: The Art and Science of Pairing Common
    Ingredients to Create Extraordinary Dishes | Hardcover
    James Briscione | Brooke Parkhurst
    Houghton Mifflin Harcourt | Houghton Mifflin Harcourt
    Cooking / Courses & Dishes / Reference / Science / Chemistry
    Published Mar 6, 2018 | Sales (#29455)
    $30.00 US / $43.00 CA list price

    Read more here: https://www.edelweiss.plus?sku=0544809963

    --
    ../|ug

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    * Origin: my little micronet point (618:510/1.1)