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Balancing Flavors East & West
The Simplicity of Great Taste
Overview
From the publisher
Up-and-coming London chef Tom Kime explores the four main tastes (hot, sweet, salt, and sour) in his first tantalizing cookbook. Including 150 impeccably designed recipes that guarantee to excite all the senses, Kime, who has traveled extensively in Asia and South America, shows how to use the fresh flavors, vibrant colors, and contrasting textures of seasonal produce.
Copyright © 2006 DK Publishing
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- Chez Panisse Café Cookbook
- Chez Panisse Cooking
- Chez Panisse Desserts
- Chez Panisse Fruit
- Chez Panisse Pasta, Pizza, Calzone
- Chez Panisse Vegetables
- Chicken
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- Chocolate
- Chocolate & Zucchini
- Chop Suey
- Chop, Sizzle, and Stir
- Christmas
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- Cindy Pawlcyn’s Appetizers
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- Classic Chinese Cuisine
- Classic Home Desserts
- Classic Indian Cooking
- Classic Indian Vegetarian and Grain Cooking
- Clean Food
- Climbing the Mango Trees
- Closing the Food Gap
- Cod
- Coffee and Cake
- Coffee Love
- Comfort Me with Apples
- Coming Home to Eat
- Consider the Fork
- Cook the Perfect . . .
- Cook This Now
- Cook With Jamie
- Cooked
- CookFight
- Cooking
- Cooking By Hand
- Cooking for Isaiah
- Cooking for Two
- Cooking from the Heart
- Cooking Green
- Cooking Know-How
- Cooking Under Pressure
- Cooking Up A Storm
- Cooking with Italian Grandmothers
- Cooking with Shelburne Farms
- Cooking with the Seasons at Rancho La Puerta
- Cooking With Wine
- Cooking Without Borders
- CookWise
- Cool Cuisine
- Cool Waters
- Couscous and Other Good Food from Morocco
- Crackers & Dips
- Cradle of Flavor
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- Crème Brûlée
- Crêpes
- Cupcakes from the Primrose Bakery
- Curry Cuisine
- D.I.Y. Delicious
- Dairy Hollow House Soup & Bread
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- Day of Honey
- Deep Dark Chocolate
- Deep Economy
- Deeply Rooted
- Delicious Memories
- Delights and Prejudices
- Demolition Desserts
- Dessert Express
- Desserts
- Desserts by the Yard
- Deviled Eggs
- Diet for a Hot Planet
- Diet for a New America
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- Dinosaur Bar-B-Que
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- Dishing Up Oregon
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- Eating
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- Eating in the Dark
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- Eating Local
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- Edible Estates
- Edible Schoolyard
- Edible Stories
- Epitaph for a Peach
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- Essentials of Classic Italian Cooking
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- European Peasant Cookery
- Every Grain of Rice
- Everyday Asian
- Everyday Harumi
- Extra Virginity
- Extreme Barbecue
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- Fair Food
- Falling Cloudberries
- Family Meals
- Family Table
- Farewell, My Subaru
- Farm City
- Farm to Fork
- Farmacology
- Farmer John’s Cookbook
- Farmhouse Cookbook
- Farmstead Chef
- Fast Food My Way
- Fast Food Nation
- Fat
- Fat Chance
- Fat of the Land
- Favorite Food at Home
- Feast
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- Feeding the Hungry Ghost
- Feeding the Young Athlete
- Field Guide to Candy
- Field Guide to Cookies
- Fields of Greens
- Fields of Plenty
- Fine Cooking 15th Anniversary Archive DVD-ROM
- Fine Cooking Fresh
- Fire It Up
- Fish Forever
- Fish Grilled & Smoked
- Fish Tales
- Fish Without a Doubt
- Flying Apron’s Gluten-Free and Vegan Baking Book
- Fondue
- Food
- Food and Booze
- Food Bites
- Food Fight
- Food Fray
- Food in Jars
- Food Justice
- Food Lover’s Guide to Portland
- Food Lovers’ Guide to Brooklyn
- Food Matters
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- French Kids Eat Everything
- French Provincial Cooking
- Fresh
- Fresh Food Fast
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- Fresh from the Farmers’ Market
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- Funny Food
- Garlic and Sapphires
- Get Cooking
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- Girl Hunter
- Gluten Free Canteen’s Book of Nosh
- Gluten-Free and Vegan Holidays
- Gluten-Free Baking Classics
- Gluten-Free Baking for the Holidays
- Gluten-Free Girl
- Gluten-Free Girl and the Chef
- Gluten-Free Girl Every Day
- Goat
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- Good Calories, Bad Calories
- Good Food to Share
- Good Meat
- Good Tempered Food
- Good Things
- Good to the Grain
- Gourmet Today
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- Green & Black’s Organic Ultimate Chocolate Recipes
- Grill Every Day
- Grillin’ with Gas
- Gringa
- Grow Cook Eat
- Grub
- Gulp
- Guns, Germs, and Steel
- Ham
- Healthy Bread in Five Minutes a Day
- Heat
- Heirloom Beans
- Heirlooms
- Hey Mr. Green
- High on the Hog
- Hip Kosher
- Hip Sips
- History in a Glass
- Holy Smoke
- Home Cooking
- Home Dairy
- Home Made
- Homemade Cheese
- Hometown Appetites
- Homeward Bound
- Honey From A Weed
- Hope’s Edge
- Hot Sour Salty Sweet
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- How to Cook Everything (Completely Revised 10th Anniversary Edition)
- How to Cook Everything The Basics
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- Maida Heatter’s Book of Great Desserts
- Making and Using Dried Foods
- Making Piece
- Man with a Pan
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- Margaritas, Mojitos, and More
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- Marrakesh Express
- Martha Stewart’s Cookies
- Martin Yan’s Asian Favorites
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- Mastering the Art of French Cooking, Vol. 2
- Mastering the Grill
- Meat
- Meat Eater
- Mediterranean Clay Pot Cooking
- Mediterranean Grains and Greens
- Mediterranean Seafood
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- Menus from an Orchard Table
- Mexico One Plate at a Time
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- My Favorite Ingredients
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- Neurogastronomy
- New American Table
- New Classic Family Dinners
- New Good Food
- New Good Food Shopper’s Pocket Guide
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- Pike Place Public Market Seafood Cookbook
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- Plenty
- Plenty
- Plum Gorgeous
- Potato Salad
- Preserving Food Without Freezing or Canning
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- Quick and Easy Chinese
- Quick Fix Meals
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- Raised-Bed Vegetable Gardening Made Simple
- Raising Steaks
- Ratio
- Ready for Dessert
- Real Food
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- Rebar
- Rebuilding the Foodshed
- Recipe of the Week: Ice Cream
- Red, White, and Greens
- Renewing America’s Food Traditions
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- Righteous Porkchop
- Ripe
- Ripe
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- Salmon
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- Salt
- Salt Sugar Fat
- Salted
- Salumi
- Sauces
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- Saveur Cooks Authentic French
- Saveur Cooks Authentic Italian
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- Season to Taste
- Seasonal Fruit Desserts
- Seasonal Spanish Food
- Second Helpings of Roast Chicken
- Secret Ingredients
- Secrets of a Jewish Baker
- Serious Pig
- Sharing the Harvest
- Shark’s Fin and Sichuan Pepper
- Short-Cut Vegan
- Simple Chinese Cooking
- Simple Food for the Good Life
- Simple French Food
- Simply Mexican
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- Sinfully Easy Delicious Desserts
- Slow and Easy
- Slow Food
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- Super Natural Every Day
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- Sweet!
- Sweetness and Power
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- Taste What You’re Missing
- Tastes from Valley to Bluff
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- Tender
- Tender at the Bone
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- The Cooking Book
- The Cooking of Southwest France
- The Cooking of the Eastern Mediterranean
- The Country Cooking of France
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- The Crabby Cook Cookbook
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- The Devil’s Food Dictionary
- The Dim Sum Dumpling Book
- The Divvies Bakery Cookbook
- The Earthbound Cook
- The Elements of Life
- The End of Food
- The Essence of Chocolate
- The Essential Baker
- The Essential Cuisines of Mexico
- The Essential New York Times Cookbook
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- The Ethical Gourmet
- The Ethnic Paris Cookbook
- The Family Kitchen
- The Fannie Farmer Baking Book
- The Fannie Farmer Cookbook
- The Farm to Table Cookbook
- The Farmer’s Market Cookbook
- The Feast Nearby
- The Flavor Bible
- The Flexitarian Table
- The Foie Gras Wars
- The Food and Cooking of Russia
- The Food and Cooking of the Caribbean, Central and South America
- The Food and Wine of Greece
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- The Food of France
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- The Food, Folklore, and Art of Lowcountry Cooking
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- The Frugal Foodie Cookbook
- The Garden-Fresh Vegetable Cookbook
- The Gastrokid Cookbook
- The Geometry of Pasta
- The Gift of Southern Cooking
- The Glorious Foods of Greece
- The Glory of Southern Cooking
- The Good Cook
- The Good Egg
- The Good Food Revolution
- The Good Home Cookbook
- The Gospel of Food
- The Gourmet Cookbook
- The Gourmet Cookie Book
- The Gourmet Vegetarian Slow Cooker
- The Grail
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- The Greens Cookbook
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- The Locavore’s Handbook
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- The Mediterranean Kitchen
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- The Naked Chef
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- The New Whole Grains Cookbook
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- The One-Block Feast
- The One-Straw Revolution
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- The Oxford Companion to Food
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- The Pleasures of Cooking for One
- The Pleasures of Slow Food
- The Queen of Fats
- The Revolution Will Not Be Microwaved
- The River Cafe Cook Book
- The River Cottage Fish Book
- The River Cottage Meat Book
- The River Cottage Preserves Handbook
- The Savory Way
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- The Sex Life of Food
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- To Buy or Not to Buy Organic
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