‘Enticing your senses with food and drink’ – that’s what entertaining, especially during the holidays, is all about. It is also the subtitle of The Flavour Principle, a distinctive new cookbook by Globe and Mail columnists Lucy Waverman and Beppi Crosariol. Each of the book’s 11 chapters is named after a particular taste, from bitter to spicy to nutty – what the authors call ‘the centre of gravity’ in every great dish. ‘It’s not necessarily the main ingredient, but it’s fundamentally what the dish is about,’ they write. With Thanksgiving on the horizon, Globe Style mined the volume to assemble a menu that stands out not only for its unconventionality – fish instead of turkey! – but for each recipe’s highly focused flavour profile. It is sure to leave your guests far more dazzled than drowsy.
THE THANKSGIVING MENU
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