Available for free: https://gyansanchay.csjmu.ac.in/wp-content/uploads/2022/08/The-Flavor-Bible.pdf
Talks about various flavour profiles, and how a dish is made so it is remembered
- Food is not only about taste, but it is about a lot more things which go with it — aroma, piquancy (spice), texture, temperature
- FLAVOR = TASTE + MOUTHFEEL + AROMA + “THE X FACTOR” — X factor is what is perceived by the other senses — plus the heart, mind, and spirit
- Our taste buds can perceive only four basic tastes: sweet, salty, sour, and bitter, and recently umami (Savoriness) was added
- Bitterness is the most intense taste, and it overrides everything
- While spiciness is an experience more than a taste
- Salty makes us thirsty while sweetness satiates the hunger (having a sweet starters can make u feel full for the main course)
First 70 pages are about flavours, senses, basically science behind cooking, rest are combinations of food items which can go well together
- This was written by interviewing various chef’s over USA and Canada, so it has mostly those opinions, very less of Indian varieties but covers some aspect of it
- It also talks about the flavour profile of each ingredient or cuisine — taste, season, volume etc.
Few Combinations
Do some research over web for the exact dish recipes, these are just combinations which go well
Smoothies
- Banana
- Pineapple
- Mango
- Coconut
- Vanilla
- pineapple + coconut + honey + oranges
Dishes
- Eggs
- Onion
- Orange
- Apple
- Apricots
- Garlic