⭐ 4/5
16 years ago
I absolutely love the concept of this book, going by flavours as opposed to course, and explaining how we actually perceive flavours, how they work and how we should built up flavour in a dish. Very unfortunate, then, that the first dish I tried from this book (Curried Caribbean-style Fish, not yet reviewed) completely failed on the account of being too sour! Nevertheless, the second dish turned out very well, and I've learned a lot about flavours and cooking.