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

Author:KAREN PAGE; ANDREW DORNENBURG; BARRY SALZMAN
Language: ru
Format: mobi
Tags: CKB029000
ISBN: 9780316039840
Publisher: Little, Brown and Company
Published: 2008-09-15T21:00:00+00:00

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Dishes

A Simple Salad of Beautiful Greens, Forelli Pears, Pomegranate, and Saba Balsamic

— Carrie Nahabedian, Naha (Chicago)

It’s hard to even think about bitter greens without thinking about toasted nuts. You can get the flavor from the nuts themselves, or from toasted nut oils, which are balanced by the bright fruitiness of cider vinegar.

— MICHAEL ANTHONY, GRAMERCY TAVERN (NEW YORK CITY)

bacon

black-eyed peas

brown butter

cheese, Parmesan

garlic

ham hocks

mustard seeds

oil: peanut, vegetable

onions, yellow

oregano

pepper, black

red pepper flakes

salt

salt pork

soul food cuisine

Southern cuisine (American)

tomatoes

vinegar, cider

GREENS, DANDELION

Season: late spring–early autumn

Taste: bitter

Weight: medium

Volume: moderate

Techniques: raw, sauté, steam

anchovies

bacon

garlic

mustard, Dijon

oil, peanut

onions

pepper, ground

salads

salt

vinegar

GREENS, KALE (See Kale)

GREENS, MUSTARD

Season: winter–spring

Taste: bitter

Weight: medium–heavy

Volume: moderate–loud

Techniques: boil, braise, grill, stew, wilt

Asian cuisine

bacon

black-eyed peas

Chinese cuisine

ham hocks

oil, sesame

olive oil

onions

prosciutto

salads

Southern cuisine (American)

soy sauce

Flavor Affinities

mustard greens + bacon + onions

mustard greens + garlic + olive oil + prosciutto

mustard greens + sesame oil + soy sauce

GREENS, SALAD (See also Lettuce, Sorrel, Watercress, etc.)

Season: late spring

bacon

cheese

croutons

fruit: apples, pears

garlic

olive oil

pepper, black

salt

vinegar: red wine, sherry

A salad is a tricky thing to season. If you put the salt on too early, it will wilt the greens. You have to be careful not to leach it of its life!

— TRACI DES JARDINS, JARDINIÈRE (SAN FRANCISCO)

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