The Flavor Book - cooking's fundamental law

NEW

An indispensable kitchen handbook.

The book about flavor — for the sake of the family 

What is umami? What do I do if my food has become too salty? How do I get the steak to taste so the guests cheer?
Carsten Lunding has the answers, and in his latest book he generously shares his best tips. Most people know the five basic tastes: sweet, salty, sour, bitter and umami. But how do we bring them into play, and how do they affect each other? That plays a decisive role in how the food will taste. The quality of the ingredients obviously matters for the result, but it is the seasoning that determines whether you end up with a successful meal. According to Carsten Lunding, seasoning is simply cooking's fundamental law. "It's about combining your way to dishes where all the tastes are present, while also appealing to the other senses," he says. "You can read a recipe and tick off your checklist for what should be present. Achieving a good balance is the task of seasoning. Here we rise from something a computer program can perform to a discipline that requires practice, memory, knowledge, imagination and contact with the body and its desires." The prerequisite for working magic with the five basic tastes in your own kitchen is a basic pantry that — beyond salt and pepper — can contain sugar, syrups, honey, anchovies, chocolate, bouillon, stock in the freezer, creme fraiche, tomato purée, vinegars, wine and lemon. If you have a basic pantry, seasoning is both fun and easy, and with SMAGSBOGEN on the shelf, it can't go wrong, promises Carsten Lunding.

Chef Carsten Lunding gives good tips in the book on how to improve and make the food's flavor universe more interesting. In his daily work, author, chef and teacher Carsten Lunding works at Krogerup Folk High School, where he teaches green gastro.

Hardcover, 80 pages.
Size: 21x16 cm

Gina Lorubbio is responsible for the beautiful illustrations used in the book.