The Flavour Principle by Lucy Waverman and Beppi Crosariol

updated May 2, 2019
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The angle: A recipe is more than the sum of its ingredients — let flavor guide your menu tonight.

Recipes for right now: Peach and Blackberry Compote, Tea-Smoked Salmon, Saffron Risotto with Scallops, Korean Beef Noodle Stir Fry, Sweet Potato and Black Bean Empanadas, Buffalo Mozzarella and Pickled Fennel, Millionaire Bars

Who would enjoy this book? Anyone bored of their nightly dinner routine and in need of some fresh inspiration

1 / 5

Quick Facts

Who wrote it: Lucy Waverman and Beppi Crosariol

Who published it: HarperCollins

Other highlights: This book is organized the way that people cook. Not only can you flip to a different chapter depending on your mood — Bitter, Herbal, Smoky, Creamy, Nutty, Earthy, Salty, Sweet, Tart, Spicy, Umami — but the authors also provide meal plans around each flavor.

What’s more, the menus are planned by season, making it easy (and tasty) to cook with fresh, seasonal ingredients all year round. And what’s even more, the recipes are drawn from Lucy Waverman’s globe-trotting adventures and are paired with Beppi Crosariol’s wine and spirit recommendations, giving us lots and lots of fresh new ideas and dishes to try.

This feels like a Choose-Your-Own-Adventure for enthusiastic cooks. Start on page 1 and who knows where you’ll end up!

Find the book at your local library, independent bookstore, or Amazon: The Flavour Principle by Lucy Waverman and Beppi Crosariol

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