the-4-hour-chef
Best Thing: Reviewers appreciate the practical and actionable cooking techniques presented in the book, highlighting the author's engaging writing style and the ability to make complex skills accessible to novice cooks. Worst Thing: Some reviewers criticize the book for being overly ambitious and containing too many ideas at once, which can overwhelm readers who are looking for straightforward guidance.
-
To learn
- smell food before eating
- deconstruct tastes to understand the part. associate herbs/spices with an anchor dish if needed
- Try odd combinations and think about why they work (combos of flavor profiles) - e.g., cinnamon on bacon, cayenne on mango
- foodpairing.be to find pairings and replacements
-
Things that always work
- just steam veggies for 15 min and add lemon
- Fish: fennel or dill
- Beef, pork or lamb - rosemary
- lamb: mint
- Eggs: tarragon
- tomatoes: basil
-
Suggestions
-
maldon sea salt