Why does everyone love burgers & pizza? When Adam Fleischman investigated, he discovered what they
- & many other ultra-flavourful
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Pastry-shop owner Reilly Chudowski has spent most of her life squelching her secret cravings. But when delicious Ben Kane shows up with an offer she cant refuse, Reilly cant help indulging a little. Only, the more she has, the more she wants. But Ben is known for dating L.A.s creme de la creme. How can down-to-earth Reilly be anything more than the flavor of the month? The decadent delicacies Reilly creates are irresistible, but the delights she serves up in bed are what Ben hungers for most. How could he have guessed that this subtly sensual woman could make love to him so wildly...and steal his heart so easily? & now all Ben has to do is convince Reilly that shes one dish hell never stop craving.... ...

Ruby Tandoh's new book brings us over 170 recipes
- sweet & savoury
- for every day, every budget, every taste, in a cookbook

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Why should you serve red wine with classical music & white wine with pop music? What is it about a heavier bowl that makes your pudding taste better? & how can you make your food taste saltier without adding more salt? If any of these questions has sparked your appetite you need to read Flavour. New Scientist correspondent Bob Holmes has tasted a lot of things in the name of flavour. He's travelled all over the world, delved into cutting-edge scientific research, enlisted chefs, psychologists, molecular gastronomists, flavourists & farmers, attended the weirdest conventions, & even received very rare access to one of the world's few highly secretive flavour houses. For anyone who wants to be a better cook, get the best restaurant experience no matter where you go, or if you just want to make better decisions in the supermarket or about your diet. Flavour will help you discover a deeper appreciation of what's on your plate & in your glass. A fascinating & surprising exploration into a world of high-definition flavour. ...

Flavour: A World of Beautiful Food is an exciting new cookery book from award-winning author Vicky Bhogal. The glorious hardback shows you how to combine ingredients & flavours from around the world to create a wide range of exciting new dishes. Containing over 100 mouth-watering recipes & full of inspirational photography, this enchanting book will suit cooks of all abilities who want to try something truly different. ...

Rarely if ever has a chef been so open to taking risks with flavours & blending traditional European & Asian techniques with such success & in " Flavour First & Foremost". Angelo shares his secrets, showing you how to think like a chef when you combine flavour profiles in new & interesting ways & how to use simple techniques to get the most out of your ingredients. Chapters are organised by 9 flavours, eg. sweet, sour, bitter, salty, smoky & umami etc & together contain 100 recipes for Angelo's best known dishes
- including his famous Curried Tomato Soup & Bimbimbap Burger & an unbelievable Burnt Rice Milkshake (made with nutty toasted basmati rice). Angelo is a master of marrying flavours others wouldn't conceive of & yet keeping it all so simple, with special tips & shortcuts, that anyone can try it. Go on, you won't regret it.
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Ever wondered why one flavour works with another? Or lacked inspiration for what to do with a bundle of beetroot? " The Flavour Thesaurus" is the first book to examine what goes with what, pair by pair. The book follows the form of " Roget's Thesaurus". The back section lists, alphabetically, 99 popular ingredients, & suggests classic & less well known flavour matches for each. The front section contains an entry for every flavour match listed in the back section & is organised into 16 flavour themes such a Bramble & Hedge, Green & Grassy, & Earthy. There are 980 entries in all & 200 recipes or suggestions are embedded in the text. It covers classic pairings such as pork & apple, lamb & apricot, & cucumber & dill; contemporary favourites like chocolate & chilli, lobster & vanilla, & goat's cheese & beetroot; & interesting but unlikely-sounding couples including black pudding & chocolate, lemon & beef, blueberry & mushroom, & watermelon & oyster. Beautifully packaged, The Flavour Thesaurus is not only a highly useful, & covetable, reference book that will immeasurably improve your cooking
- it's the sort of book that might keep you up at night reading.
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A practical guide to adding even more character to your favourite spirits
- infusion is fun, inventive & need not be expensive.
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Regarded as one of the most authentic & authoritative collections of Greek recipes, Rosemary Barron's Flavours of Greece is ...

Shortlisted for the 2010 Le Cordon Bleu World Food Media Awards, this collection of authentic recipes has been beautifully ...