Simple, dynamic, flavor-packed recipes from the authors of The Flavor Matrix—drawing on the science of flavor pairing yet easily accessible for every cook. Husband-and-wife cookbook authors James Briscione and Brooke Parkhurst introduced the fascinating chemistry of flavor with their innovative volum, The Flavor Matrix. Now they offer 100 new recipes using the same principles and flavor-focused approach in Flavor for All. This practical home-cooking book features unique and unexpected twists based on scientifically approved flavor pairings. Recipes include Seared Steaks with Almond-Cherry Pesto; Caesar Artichoke Dip; Brown Butter, Maple, and Pear Pork Roast; Spicy Kiwi and Bacon Grilled Cheese Sandwiches; "Umami in a Bottle" salad dressing; and Chocolate and Red Wine Bread Pudding. Briscione and Parkhurst explain why certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients. This new cookbook will appeal to both chemistry aficionados and casual cooks alike, with simple, easy recipes for everyday life.
