FLAVOUR: The matter of taste

“This book is completely devoted to vegetables and will teach you how to create true masterpieces of taste from them. Its first section describes the main processes occurring during the preparation of vegetables and other important ingredients. The second talks about what to combine them to emphasize their characteristic features. The third concerns the products themselves - the pure depth of the taste that some of them possess by nature, which allows them to play the main role in the dish, becoming a more or less independent part or component, enhancing and emphasizing the taste of other vegetables. Of the 100 recipes in the book, 45 are strictly vegan, another 17 are “veganized”. Whatever your personal preferences, I’m sure that you will find enough reasons to join me in praising all the tastes and aromas that the vegetables can offer. ”
(Otopoleni yots)