000			02030cam a2200349 i 4500
999			_c86493 _d86493
003			CITU
005			20240117111441.0
008			150910s2015 nyua 001 0 eng
010			_a 2015034388
020			_a9781250065131 (hardback)
040			_aDLC _beng _cDLC _erda _dDLC
041			_aeng
042			_apcc
050	0	0	_aTX651 _b.W34 2015
082	0	0	_a641.5028 _223
100	1		_aWarner, Justin, _d1984- _eauthor.
245	1	4	_aThe laws of cooking* : _band how to break them / _cby Justin Warner, Photography by Daniel Krieger.
264		1	_aNew York : _bFlatiron Books, _c[2015].
264		4	_c© 2015.
300			_a332 pages : _bcolor illustrations ; _c27 cm.
336			_atext _btxt _2rdacontent
336			_astill image _bsti _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
500			_aIncludes index.
505	0		_aLaw of Peanut Butter and Jelly Law of Coffee, Cream, and Sugar Law of Bagel and Lox Law of the Hot Dog Law of the Wedge Salad Law of Guacamole Law of Cheese Fries Law of Lemonade Law of Pesto Law of General Tso's Chicken Law of Gin and Tonic Appendices
520			_a"The Laws of Cooking . . . and How to Break Them encourages improvisation and play, while explaining Justin Warner's unique ideas about "flavor theory"-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., "The Law of Peanut Butter and Jelly"; "The Law of Coffee, Cream, and Sugar"), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with "Grilled Cheese" Ravioli; Scallops with Black Sesame and Cherry). At the end of every recipe, Justin "breaks the law" by adding a seemingly discordant flavor that takes the combination to a new level"-- _cProvided by publisher.
650		0	_aCooking _xTechnique.
655		7	_aCookbooks. _2lcgft
906			_a7 _bcbc _corignew _d1 _eecip _f20 _gy-gencatlg
942			_2ddc _cBK