Aroma

Now season and combine even better! This standard work of creative cooking explains, based on scientific principles and in an understandable way for everyone, how more than 400 spices, herbs, pastes, vinegars, oils, and their combinations work. Numerous new insights from flavor research contribute to the updated edition, providing even more aromatic details. With the unique color coding system, you can quickly gain an overview and discover optimal seasoning variations and unexpected taste experiences: chili pairs well with vanilla, lavender with basil, and soy sauce with strawberries. This book finally clarifies why the wonderfully floral, slightly citrusy smell of nori seaweed disappears when cooked. Small taste examples and recipes from around the world, ranging from rustic to avant-garde, train the senses. Cook refined, confidently, and surprisingly creatively - all without a recipe. Experience the diversity of flavor!.