[Jellied Eel]

So as it's that time of year, and shops are packed with celeb cook books, I've been pondering adding to my collection.

Anyone know of/recommend-

A book of sauces. As sauces are often the glue (not literally, or unless you've dun it rong) that holds a dish together, I'm wondering if there's a bumper book just of sauces and gravies.

A book of flavour combinations. T'other part of cooking is which stuff works well with other stuff. This one may work better online, but wondering if something exists that's purely about how to combine flavours.

[spectra]

Quote:

Originally Posted by Jellied Eel

So as it's that time of year, and shops are packed with celeb cook books, I've been pondering adding to my collection.

Anyone know of/recommend-

A book of sauces. As sauces are often the glue (not literally, or unless you've dun it rong) that holds a dish together, I'm wondering if there's a bumper book just of sauces and gravies.

A book of flavour combinations. T'other part of cooking is which stuff works well with other stuff. This one may work better online, but wondering if something exists that's purely about how to combine flavours.

Maybe try

The Flavour Thesaurus by Nick Segnit, £12.91 hardback @ Amazon UK

I got it as a gift but haven't used it much but it does exactly what you are asking for.

[Jellied Eel]

Quote:

Originally Posted by spectra

Maybe try

The Flavour Thesaurus by Nick Segnit, £12.91 hardback @ Amazon UK

I got it as a gift but haven't used it much but it does exactly what you are asking for.

Thanks for that, seems to fit the bill and I like the review comments about it's humor. Also now seen the 'Molecular Gastronomy' one.. under 'Industrial Chemistry', which is still tempting

[DiamondDoll]

Quote:

Originally Posted by Jellied Eel

Thanks for that, seems to fit the bill and I like the review comments about it's humor. Also now seen the 'Molecular Gastronomy' one.. under 'Industrial Chemistry', which is still tempting

Well each to their own but I find MG sooooooo pretentious.

[Jellied Eel]

Quote:

Originally Posted by DiamondDoll

Well each to their own but I find MG sooooooo pretentious.

Yeh, but I'ma geek. And been looking for an excuse to buy my own mass spectrometer ever since I saw a poster of Marmite's formula in a friends lab

[degsyhufc]

Michel Roux has a book dedicated to sauces.

[Jellied Eel]

Quote:

Originally Posted by degsyhufc

Michel Roux has a book dedicated to sauces.

Thanks.. clicked that! Also pondering finding the older version with the less healthy recipies

And added this one-

http://www.amazon.co.uk/Hot-Sauce-Co...=UTF8&qid=&sr=

for a bit of zing.