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Hovedparten af bogen består af et leksikon over ingredienser, hvor der for hver er en liste over, hvilke andre varer, der passer til. Derudover er der afsnit om bla. de 4 smagstyper: salt, sur, bitter, sød og hvorledes de bruges rigtigt, om at arbejde med ingredienser, som forst…
A detailed reference on how to season ingredients to draw out the best possible flavors contains thousands of entries on how to combine flavors and make informed choices about herbs, spices, and other seasonings. --
A detailed reference on how to season ingredients to draw out the best possible flavors contains thousands of entries on how to combine flavors and make informed choices about herbs, spices, and other seasonings.
