Knowledge Base > Barton Seaver - Spice It Up for Valentines Day
Barton Seaver - Spice It Up for Valentines Day
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Tuesday, February 14, 2023 at 11:00 am Pacific, 2:00 pm Eastern
Keep it Spicy!
Join renowned chef and author Barton Seaver for a Valentine’s Day event like no other. In this live, virtual event, Chef Seaver will take you on a culinary journey… Read More.
Question:
Are there some basic templates we can use to hit the various world flavor profiles as we learn to cook without recipes?
— Deborah Sailler
Answer:
Yes. Yes. But there's a lot of them. I mean I'm thinking about Cuisines that use a lot of spices Mexican Cuisines Southeast Asian Cuisines where you're going to have North African cuisine. So I lived in North Africa for a time and I I'm always surprised by a new spice blend in the souks that I would find in the markets there. So yes, there are some basic guidelines. I think the culinary just because when we're Doing this we were looking at one. So go to the culinary pro.com. forward slash Global Dash flavors And I think you will you will like that. I think that that is a pretty good one. That worked. Well, so Patrick, I hope you got that. It's the culinary pro.com forward slash Global Dash flavors is a pretty good list of just kind of where things are in terms of the Cuisines. It's also a pretty great website just for a number of different reasons. So check that out. but Yeah by a good cookbook from each of those I know you said cooking without recipes but Deborah, you know, those recipes are a learning platform they are a learning template that are very helpful so pick up a book by Rick Bayless pick up a book by Matt or Jeffrey pick up a Murad la Luz Moroccan cookbook books like that that are going to give you those real foundations for each of those regions And really talk you through why those work and once you've cooked a couple of those recipes, then you really begin to get that deeper intuitive knowledge of this sure we can just learn on our own or we can rely on the wisdom of our elders that have been cooking for a very long time and really great chefs and authors like the three. I just mentioned Really do offer that depth of sort of anthropology anthropological knowledge of why these things work? So there you go. Cheers. Good question Deborah that I like. I like the direction you're going in because that's that's how I cook is just kind of hey. What's today and then just go for it? But I also have a very lot of culinary books that I have read under my belt. So. Can't can't go wrong there.
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