A ‘method’ companion to the best-selling Flavour Thesaurus - and just as useful, ingeniously organised and enjoyable to read. Each chapter covers a basic category such as bread or sauces, and the recipes are arranged on a continuum, with the method or ingredients tweaked as one dish leads to the next. Drawing on culinary science, history, ideas from professional kitchens, observations by renowned food writers and personal experience, this is a book to encourage intuition, creativity and confidence in the kitchen.
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