"The chefs have only prepared the world, in various ways; the point is to flavor it."
an old anarchist friend of mine gave me something called a "flavor bible" once and i really, really wish I knew where it went
I think I saw these on /r/askculinary which is actually a pleasant little community. These books aren't specifically focused on spices per se. But over multiple threads asking similar questions (ie, "theory" of cooking) these were the ones consistently praised:
- McGee, On Food and Cooking
- Ruhlman, Ratio
- Nosrat, Salt, Fat, Acid, Heat
all on gen.lib.rus.ec
To be clear I have not read any of them but I will one day.
And I haven't seen this one recommended there but I have enjoyed Segnit's The Flavor Thesaurus.
Yeah you just gotta date someone who knows the combinations and let them organise where in your kitchen shit goes. Then you just use their system and occasionally ask if you should add more/less/go up or down a shelf. Eventually you just sorta know what works, its some weird osmosis shit.
I can't find the book anymore but I saw a cookbook that was about using twenty fundamental techniques for spices to extract different flavors out of them... wish I remembered what it was called...
this is what i've found, but i need more? like how does cooking affect these? when should you add them? https://www.spicesinc.com/p-3743-flavor-characteristics-of-spices.aspx
