Tesaurus of tastes. Dictionary of tastes, recipes and ideas for creative cooking

What is the lamb? What seasoning to add to white fish to get an original dish? Why is Chile so beautifully shade bitter chocolate? The answers to these questions are interesting not only to professional chefs, but also to beginners who want to cook a delicious dish. Nicky Signet, in the past, a successful marketer in the field of food, decided to create a complete reference to compatibility of tastes. “Tezaurus of Taste” is a list of 99 popular products with different combinations - classic and less known. Only 980 taste pairs, 200 of them are given recipes. All ingredients are divided into 16 thematic groups. For example, “cheese”, “sea”, “fried”, etc. Each combination of tastes shows an article with a culinary, historical and author"s background.
In addition to classical combinations, such as pork-Yobloko, cucumber and dill, you can find modern couples in the dictionary-goat cheese and beets, lobster and vanilla, as well as undesirable combinations: lemon and beef, blueberries and mushrooms, etc.