Need your help: Seasoning, Layering Flavors
- Janice Trainderson
Please recommend a book or something where I can learn to use seasonings(fresh and dried), layer flavors, use compatible flavors to prepare good, solid, healthy food.
Also, I would like to learn how to lighten dishes but still use traditional cooking techiques.
Thank You for your help.
I realize this is an old question, but I thought I'd add a recommendation in case anyone finds it years later (as I did today). I highly recommend The Flavor Bible, by Karen Page and Andrew Dornenburg. It's a great book to fire your culinary imagination.
Paul Prudhomme's recipes often call for fresh onion and garlic ALONG WITH garlic powder (or granulated garlic I don't remember which) and onion powder.
He also will use green onions on top of that - often at the end of cooking - which is partly a flavor thing and partly a texture thing I believe.
He also uses a mixture of red pepper, black pepper, and white pepper for rounder flavors.
In his "diet" cookbook, he says that using a mixture of different artificial sweetners gives a better taste than just one.
Hope this helps.