Comments on: The Flavor-Principle Cookbook

By: Brittany (He Cooks She Cooks)

Brittany (He Cooks She Cooks) — Thu, 23 Apr 2009 04:14:13 +0000

Leela — We love the Flavor Bible. Michael bought it a few months ago, and I think it’s the best book ever. I experiment in the kitchen a lot, and it comes in really handy. It’s also really fun for coming up with unique ice cream flavor ideas.

By: Leela@SheSimmers

Leela@SheSimmers — Thu, 23 Apr 2009 00:27:06 +0000

This sounds like an interesting book. Reminds of a new book called the Flavor Bible by Karen Page and Andreww Dornenburg. It seems both books are built on a similar concept.

One of the main Thai flavor combos would definitely be Fish sauce + Palm Sugar + Tamarind.

By: Eric Reuter

Eric Reuter — Wed, 22 Apr 2009 11:02:35 +0000

I’ve always found it odd how many things now considered “progressive”, like organic farming and subtle changes in regional cuisines, are really the long-term traditions of a place that have only recently been besieged and then rediscovered. It wasn’t that long ago that similar culinary patterns could have been discerned in the US; there used to be significant differences between local cuisines throughout Appalachia and the Ozarks, for example, despite being broadly similar.

I’ll also add a flavor combo to your Asian list:

Soy + garlic + vinegar + pepper + bay leaf = Filipino