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Need your help: Seasoning, Layering Flavors

Janice Trainderson Apr 12, 2005 09:55 AM

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.

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    Sir Gawain RE: Janice Trainderson Apr 13, 2005 03:41 PM

    I don't own the book, but it sounds like you might want to look at New Way to Cook, by Sally Schneider. I think she addresses the exact questions you are interested in, with recipes included.

    Link: http://www.amazon.com/exec/obidos/ASI...

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      seiun RE: Janice Trainderson Nov 18, 2011 07:14 AM

      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.

      1. todao RE: Janice Trainderson Nov 18, 2011 11:30 AM


        1. ipsedixit RE: Janice Trainderson Nov 18, 2011 08:58 PM

          Read Chowhound's Home Cooking Board.

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            Bliss149 RE: Janice Trainderson Nov 19, 2011 09:22 AM

            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.

            1. eclecticsynergy RE: Janice Trainderson Nov 19, 2011 04:26 PM

              Good advice in this short web article by Sandra Bowens, "Season In Layers." This was something of a revelation for me when I found it.


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