The Laws of Cooking ... and How to Break Them
- 01 Nov 2015
- Flatiron Books USA
- 320 pages - 254 x 203 x 28mm
Foreword by Alton Brown.
The Laws of Cooking...and How to Break Them is a book that encourages improvisation and play, while explaining Justin's unique ideas about "flavour theory" . . . like colour theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., "The Law of Peanut Butter and Jelly"; "The Law of Coffee, Cream, and Sugar"), the book teaches the reader why certain flavours combine brilliantly, and then shows how these combinations work in 110 more complex and inventive recipes (Tomato Soup with "Grilled Cheese" Ravioli; Scallops with Black Sesame and Cherry). At the end of many of the recipes, Justin "breaks the law," by adding a seemingly discordant flavour that takes the combination to a new level. The book features more than 100 images by renowned photographer Daniel Krieger.
In his first cookbook ever, cutting-edge chef and Food Network star Justin Warner shows how he has reduced all of cooking to eleven basic laws that allow you to go wild in the kitchen.