Savory Sweets

Introduction. Part 1: Vocabulary of Flavor. Chapter 1: The Nature of Taste. Chapter 2: Flavor Profile. Chapter 3: Plate Profile. Part 2:Mechanics of Flavor. Chapter 4: Cooking Methods and Culinary Techniques. Chapter 5: Sauce Work. Chapter 6: Texture and Flavor. Part 3: Constituents of Flavor. Chapter 7: Vegetables. Chapter 8: Herbs and Spices. Chapter 9: Dairy. Chapter 10: Pantry Ingredients. Part 4: Works of Flavor. Chapter 11: Plated Desserts. Appendix. Bibliography. Index.

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• Negócios da hotelaria e do catering

savory cooking; savory palette; savory foods; fusion cuisine; pastry chef; pastry recipe; flavor book; science of flavor; plated desserts; culinary chefs; food science; food partner flavors; culinary vocabulary; culinary skills; dessert fusion; vocabulary of flavor; nature of taste; flavor profile; plate profile; mechanics of flavor; cooking sauces; sauce techniques