Das Lexikon der Aromen- und Geschmackskombinationen

A comprehensive reference work and an inexhaustible source of inspiration for cooks, chefs, and all cooking enthusiasts who are not satisfied with merely replicating dishes but seek the creative play of harmonious flavor and aroma combinations. Alphabetically organized from A for achiote seeds to Z for zucchini flowers, hundreds of basic ingredients, herbs, and spices are listed along with their corresponding flavor affinities and combinations. In addition to classic pairings, many surprising and new variations can also be discovered. The most important national cuisines are represented with their typical ingredients and flavors. The book illustrates which combinations harmonize, how interesting flavor effects can be achieved, how aromas can be enhanced and highlighted, the role of the four basic taste sensations—salty, sour, bitter, and sweet—and how to bring them into harmony. It includes entertaining and insightful tips and notes from the practical experience of professionals. A reference work that should not be missing from any cookbook collection.