The Flavor Bible by KAREN PAGE & ANDREW DORNENBURG & BARRY SALZMAN

Author:KAREN PAGE & ANDREW DORNENBURG & BARRY SALZMAN [PAGE, KAREN]
Format: epub
Tags: CKB029000
ISBN: 9780316039840
Publisher: Little, Brown and Company
Published: 2008-09-15T16:00:00+00:00

GREENS — IN GENERAL (See also specific greens)

Season: year-round

Taste: bitter

Weight: medium–heavy

Volume: moderate–loud

Techniques: blanch, raw, sauté, steam

allspice

arugula

bacon

basil

butter

caraway seeds

celery or celery seeds

CHEESE, esp. grated (e.g., Asiago, Jack, Parmesan)

chicory

chili sauce

coriander

corn

curry

dill

eggs, esp. hard-boiled

fennel

GARLIC

ginger

ham

horseradish

leeks

legumes

lemon, juice

mushrooms

mustard, Dijon

nutmeg

nuts, toasted

oil: mustard, nut, peanut, sesame

OLIVE OIL

onions, green

oregano

paprika

parsley

pasta

peaches

pears

pomegranates

potatoes, esp. new and/or red

red pepper flakes

rice

sage

salads

salt, kosher

savory

sesame seeds

shellfish: oysters, esp. fried, shrimp

sweet potatoes

Tabasco sauce

tarragon

thyme

tomatoes

VINEGAR: balsamic, red wine

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