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A Culinary Perspective on Menu Development
- 31. Flavor Trends 1 Oregano/ Heirloom Beans Capers Fresh Herbs Chocolate - Artisan Mango Blood Orange Acia 2 Vanilla/ Cardamom Coconut Exotic Mushrooms Tea Achiote Madagascar Vanilla Yuzu 3 Chile/ Cocoa Heirloom Salts Spicy Sofrito Spicy - Habañero Pomegranate 4 Coriander/ Coconut Tamarind Pomegranate P-butter Ras-al-hanout Chocolate - Artisan, White Blood orange 5 Lemon Grass /Lychee Specialty Sugars Starfruit Vanilla Tandoori Lemon - Meyer Mocha 6 Red Curry/Masa Sea Salts Kiwi Combo flavors Tea Smoked Chipotle - non trad uses Tea 7 Orange Peel/Wood Mint Sour Orange Coffee flavors Charmoula Basil - non traditional uses Spicy 8 Allspice/ Exotic Meat Yogurt Sweet/ Hot Cumac Pomegranate Bourbon 9 Poppy Seed/Rose Chai Smokey Kaffir lime Yuzu Tamarind 10 Sage/Rye Whiskey Lemon Grass Tamarind Acia Combo Flavors
- 42. Why it Works Understanding Why Food Tastes So Good…or Doesn’t PLEASURE
- 43. Genetics: Why We Respond to Food Pleasure Humans begin 5,000,000 BC Hunter-Gathers Agriculture begins 8,000 BC 0 AD Industrial Age 1900 AD
- 52. To Summarize Your menu is the most important thing you have. Never take it for granted!