- Hardcover: 288 pages
- Publisher: Fair Winds Press (September 1, 2010)
- Language: English
- ISBN-10: 1592334326
- ISBN-13: 978-1592334322
- Product Dimensions: 8.2 x 0.9 x 9.2 inches
- Shipping Weight: 2.6 pounds (View shipping rates and policies)
- Average Customer Review: 11 customer reviews
- Amazon Best Sellers Rank: #1,213,076 in Books (See Top 100 in Books)
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The Cook's Book of Intense Flavors: 101 Surprising Flavor Combinations and Extraordinary Recipes That Excite Your Palate and Pleasure Your Senses Hardcover – September 1, 2010
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From Publishers Weekly
Starred Review. This husband and wife debut is an extraordinary guide for cooks interested in broadening their horizons and expanding their palates. Over seven chapters, the restaurateurs show how three key ingredients can work in concert to create a memorable and unique dish. Cooks of all skill levels will get plenty of mileage from over 100 recipes ranging from the criminally easy (Jack and Coke Ice Cream) to the time-intensive, like Duck Prosciutto Salad (the duck needs to hang in a refrigerator for two weeks before serving). Some, like Beyond Oysters Rockefeller come together quickly and can even be used in other dishes, while others, such as Foie Gras-Stuffed Pumpkin with Truffled Toast are center stage affairs. Patient, comprehensive instructions (Molly Krause also teaches cooking) ensure that first-timers attempting Chocolate Souffle with Kahlua-Chocolate Sauce and Whipped Cream or Tea-and-Lime Cured Salmon have the confidence and guidance to achieve good results. Though some dishes, like Marrow Jam, made from roasted bone marrow, citrus zest, garlic, and parsley, might not make it to many tables, there are plenty of must-try dishes and updated classics that will. (Oct.)
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About the Author
Robert Krause received training at The Culinary Institute at Hyde Park, New York. He has been an entrepreneur in the food world for over 20 years, creating menus and executing food preparation for catered events, informal sandwich shops, and upscale gourmet dining. His restaurants have been featured in "The Kansas City Star" and listed as a #11 in the 2008 Food & Wine "100 Tastes to Try" issue. He operates two restaurants where he lives in Lawrence, Kansas with his wife Molly and their three daughters. Molly Krause graduated from the University of Kansas. She trained for pastry work under her husband Robert, is the Executive Pastry Chef for their restaurants, and teaches cooking classes. She and Robert travel frequently with their family, cooking for clients in California, New York, and Europe.Molly Krause graduated from the University of Kansas. She trained for pastry work under her husband Robert is the Executive Pastry Chef for their restaurants, and teaches cooking classes. She and Robert travel frequently with their family, cooking for clients in California, New York, and Europe.
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Top customer reviews
The book and its tempting photos are beautifully put together but the structure is unusual. Upfront, each recipe is identified only as a trio of flavor combinations, many of which at first glance look pretty improbable. When you reach the actual recipe, you find a rationale for the mix of tastes and a clear and simple application along with suggested menus and encouragement for further experimentation. Plus, there are two indexes in the back to find recipes by ingredient or by the title of the dish. One of the seven sections deals with more complex and time consuming creations, but most of the book should boost the enjoyment and creativity of the home cook.
My copy arrived when I had an abundance of peaches on hand and in no time I was trying out the flavor combination "peach + ginger + vinegar" and the recipe which produces "provocative peaches." This turned out to be an easily prepared and surprisingly delicious sweet & sour peach pickle with multiple uses and variations. I am very happy to have Intense Flavors sitting on the top of a pile of my cookbooks - there are a batch of ideas that I am anxious to put to use and dozens of exciting recipes I've marked to try right away that are bound to broaden my taste horizons.
The photos are lovely and the recipes are not that difficult to execute unless you are a complete novice. Each recipe first identifies the three key ingredients which will be used in the cooking process. Some flavor combinations might seem bizarre at first, but turn out beautifully. The book is not grouped by dish types (starters, main courses, desserts), but by flavor profiles/combinations (sweet & sour, exotic flavors) which works well with this book.
All in all, not the same old same old.