Алхимия вкуса. 1500 креативных вкусовых сочетаний и вдохновляющие рецепты

V osnove li͡ubogo, dazhe samogo prostogo ret͡septa lezhit vkusovoe sochetanie, i chem ėto sochetanie pravilʹnee, tem vkusnee poluchaetsi͡a gotovoe bli͡udo. Persik i abrikos, utka i apelʹsin, grusha i shokolad, tomat i bazilik… Nekotorye sochetanii͡a edinoglasno prinimai͡utsi͡a i dazhe kazhutsi͡a privychnymi, a nekotorye ne vyzyvai͡ut voprosov i im nikogda ne statʹ novymi "i͡abloko+korit͡sa". Pochemu tak? Kak sobratʹ na odnoĭ tarelke pravilʹno sochetaemye ingredienty i prigotovitʹ idealʹnoe bli͡udo. Rafaėlʹ Omon i Tʹerri Marks poznakomi͡at vas s "pishchevym peĭringom" - revoli͡ut͡sionnym metodom, osnovannym na sochetanii vkusa pishchevykh produktov - ot abrikosa do tomata, ėta kniga raskryvaet aromaticheskiĭ profilʹ 80 fruktov i ovoshcheĭ, predstavlennykh na rynke, i predlagaet assot͡siat͡sii, bolʹshinstvo iz kotorykh udivitelʹny, v forme duėtov ili trio ili bolee 1500 tvorcheskikh sochetaniĭ. Smelo probuĭte novye sochetanii͡a i naslazhdaĭtesʹ! Chitatʹ dalʹshe…

Any recipe, even the simplest one, is based on a flavor combination, and the more correct this combination is, the tastier the finished dish turns out. Peach and apricot, duck and orange, pear and chocolate, tomato and basil… Some combinations are unanimously accepted and even seem familiar, and some do not raise questions and they will never become new "apple + cinnamon". Why is that? How to combine the right ingredients on one plate and cook the perfect dish. Raphael Aumont and Thierry Marx will introduce you to "food peyring", a revolutionary method based on combining the taste of food products — from apricot to tomato. This book reveals the aromatic profile of 80 fruits and vegetables on the market and offers associations, most of which are amazing, in the form of duets or trios or more than 1,500 creative combinations. Feel free to try new combinations and enjoy! Read more…