Creative, self-motivated cooks who don.t demand recipes. precise
prescriptions will cheer the publication of this guide to the kingdom
of taste. Addressing the nature of flavor and its role in cooking,
the authors have gathered creativity and wisdom from dozens of the
world.s best chefs. Page and Dornenburg define the aesthetic of flavor
as a combination of taste, mouthfeel, aroma, and a mysterious factor
perceived by the other senses and by the diner.s emotions. They then
break down in hundreds of tables how ingredients. flavors relate to
one another. For example, the table for apples notes their affinity
for cinnamon, pork, rum, and nuts. They also list the most common
ingredients of national cuisines. In some cases, they note clashes,
such as oysters and tarragon. This is a valuable reference for all
aspiring chefs and sets down in print what has often been believed
inexpressible. --Mark Knoblauch

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