Taste Kitchen: Asia: Six Flavours to Suit Every Taste (Hardback) - Philli Armitage-Mattin

Taste Kitchen: Asia is the ultimate guide to mastering Asian flavours. Once you understand your palate, you'll then be able to cook the food you love to eat every time.

Taste Kitchen: Asia is the ultimate guide to mastering Asian flavours. Once you understand your palate, you'll then be able to cook the food you love to eat every time.

We all have different personality types that we recognise and so do our taste buds. However, we rarely take time to think about how we use flavour to complement our mood and tastes to give ourselves maximum enjoyment.

This book splits the palate into 6 personalities and shows how flavours interact with one another to create a complete, balanced dish suited to whatever tastes you crave. With more than 70 incredible recipes, chef Philli shows you how to make your taste buds sing.

Philli has spent her life researching, travelling and eating Asian food. In Taste Kitchen: Asia, she has connected some of her favourite dishes not by region but by flavour so that once you understand and can cook for your unique palate, you too can taste your way across the Asian continent.

About the Author

Philli was the only female finalist in MasterChef: The Professionals 2020. She wowed judges with her skills, making it down to the final four, with judges Monica Galetti, Marcus Wareing and Gregg Wallace all impressed with her cooking.

Having studied a master's in chemistry at Bristol University - where she was taught by the same tutor as Heston Blumenthal - Philli went on to the University of West London to gain her professional cookery qualification, before going onto train under Gordon Ramsay.

In 2018, inspired by her love of Asian cuisine, Philli bought a one-way ticket to travel round Asia and experience the culture and food first-hand. Here, Philli staged at world-renowned restaurant Den in Tokyo before travelling to Hong Kong to work at Japanese-inspired restaurant Haku.

Her mission is to get people to try new flavours, mainly using Asian ingredients such as miso and gochujang, and to make delicious dishes such as Xinjiang lamb kebabs, Korean fried chicken and okonomiyaki (a Japanese pizza).