A ground-breaking book, designed to help creative cooks develop their own recipes, from the bestselling author of The Flavour Thesaurus. One dish leads to another... Lateral Cooking is, in a sense, the `method` companion to its bestselling predecessor, The Flavour Thesaurus
- & is just as useful, ingeniously organised & enjoyable to read. The book is divided into 12 chapters, each covering a basic culinary category, such as ` Bread`, ` Sauces` or ` Custard`. The recipes in each chapter are then arranged on a continuum, the transition from one recipe to another generally amounting to a tweak or two in the method or ingredients. Which is to say, one dish leads to another: once you`ve got the hang of flatbreads, for instance, then its neighbouring dishes on the continuum (crackers, soda bread, scones) will involve the easiest & most intuitive adjustment. The result is greater creativity in the kitchen: Lateral Cooking encourages improvisation, resourcefulness, &, ultimately, the knowledge & confidence to cook by heart. Lateral Cooking is essentially a practical book, but like The Flavour Thesaurus it`s also a highly enjoyable read. The ` Flavours & Variations` sections, for example, draw widely on culinary science, history, ideas from professional kitchens, observations by renowned food writers & personal recollection. Entertaining, opinionated & inspirational, Lateral Cooking will have you torn between donning your apron & settling back in a comfortable chair.