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Need your help: Seasoning, Layering Flavors

  • j
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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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  1. 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...

    1. 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. Read Chowhound's Home Cooking Board.

          1. 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.