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| #5569405 in Books | 2012-05-01 | Original language:English | PDF # 1 | 7.05 x.83 x11.30l,.0 | File type: PDF | 208 pages||0 of 0 people found the following review helpful.| Too bad because the recipes in the book are awesome|By KJ|I have "Flavor Exposed" and thought this was a new book. It is not. Same exact book inside, but with a different title and different cover. Rip off. Too bad because the recipes in the book are awesome. Cheating the reader is not.|About the Author|Mentored by Alain Ducasse and with two hip New York eateries to his name (the original Xie Xie and now the just opened and highly acclaimed Social Eatz on NY's East Side) Angelo is a fascinating blend of classically trained chef and modern visio
Rarely if ever has a chef been so open to taking risks with flavours and blending traditional European and Asian techniques with such success and in Flavour First & Foremost Angelo shares his secrets, showing you how to think like a chef when you combine flavour profiles in new and interesting ways and how to use simple techniques to get the most out of your ingredients. Chapters are organised by 9 flavours, eg. sweet, sour, bitter, salty, smoky and umami etc and togethe...
You can specify the type of files you want, for your device.Flavour First & Foremost | Angelo Sosa. Which are the reasons I like to read books. Great story by a great author.
