There is discussion of the culinary traditions that use the flavoring and for what purposes, what foods the flavoring works well with, how the substance tastes, and how to process, apply, and maximize it. There are extensive cross-references, both in the text and in the prolific index, between those flavorings that complement one another, as well as to other flavorings you can substitute. While there are not actual recipes for finished dishes using the flavorings, there is much information about processing the raw materials for additional uses, such as how to conquer a coconut, pickle garlic, prepare scented-geranium sugar, or preserve lemons in salt. It's all here, from Chinese five-spice to Jamaican jerk to French fines herbes to Indian garam masala . If you ever wondered what flavors constitute crab boil or curry powder, you can find the answers here.
Flavorful food is a joy and a pleasure that needs no excuse or justification.
All I can add is, Amen, Alice Arndt, seguro que hell, yes. Thanks for telling us how. Austin Chronicle Corp. All rights reserved.