The Laws of Cooking

And How to Break Them

Nonfiction, Food & Drink, Professional
Cover of the book The Laws of Cooking by Justin Warner, Flatiron Books
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Author: Justin Warner ISBN: 9781250065148
Publisher: Flatiron Books Publication: October 13, 2015
Imprint: Flatiron Books Language: English
Author: Justin Warner
ISBN: 9781250065148
Publisher: Flatiron Books
Publication: October 13, 2015
Imprint: Flatiron Books
Language: English

Foreword by Alton Brown.

The Laws of Cooking . . . and How to Break Them encourages improvisation and play, while explaining Justin Warner's unique ideas about "flavor theory"-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., "The Law of Peanut Butter and Jelly"; "The Law of Coffee, Cream, and Sugar"), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with "Grilled Cheese" Ravioli; Scallops with Black Sesame and Cherry). At the end of every recipe, Justin "breaks the law" by adding a seemingly discordant flavor that takes the combination to a new level.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Foreword by Alton Brown.

The Laws of Cooking . . . and How to Break Them encourages improvisation and play, while explaining Justin Warner's unique ideas about "flavor theory"-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., "The Law of Peanut Butter and Jelly"; "The Law of Coffee, Cream, and Sugar"), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with "Grilled Cheese" Ravioli; Scallops with Black Sesame and Cherry). At the end of every recipe, Justin "breaks the law" by adding a seemingly discordant flavor that takes the combination to a new level.

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