I was surprised at just how many combinations that they suggested, and some of them are ones that had never even occurred to me. Also listed is the season of the ingredient, the primary taste, weight, volume, and the primary suggested cooking techniques. Also listed are dishes that some of the best known chefs make with that specific ingredient, and the flavor combinations that they use. One dish I find very intriguing is by Rick Tramonto, for braised manila clams with Italian sausage and white beans. I wouldn't have ever thought about that combination before, but it really does make sense. In the book it suggested that I use the Korean flavors with clams, so the chile peppers, garlic, soy, and sesame seeds. Usually when I cook clams I focus on French, Italian, and Mediterranean cooking, or New England clam chowder, never have I thought of any type of Asian cuisine, so I am very intrigued by this possibility.
I love the ideas and creativity that this book sparks, it brings all sorts of new possibilities to light, and causes the reader to create ones of their own as well. This book proves to be an incredible resource for the serious home cook, and I find myself referring to it often. I am definitely glad that I gave this book a chance, read it for yourself, and you will love having it in your kitchen and the new options it creates for you.