Cookbook Giveaway - Flavour

October 5, 2016·Jenny

Ruby Tandoh, one of my favorites from the Great British Bake-Off show, has written a second book, Flavour: Eat What You Love.

There is much to love about Ruby's books - her enthusiam and fresh approach to combining ingredients shines through in her recipe writing and her overall "eat what you love" philosophy is refreshing. Her recipes instill an air of confidence that makes one feel at ease in the kitchen.

Ruby's star is rising and she is definitely one to watch. I look forward to many more books from this talented young cookbook author. Read more about this title and try two recipes in our recipe post.

We're delighted to offer 3 copies of this book in our giveaway for EYB Members worldwide. One of the entry options is to answer the following question in the comments section of this blog post:

How do you maximize flavour in your dishes?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. If you are not already a Member, you can join at no cost. The contest ends November 7th, 2016.

94 comments

rchesserOctober 5, 2016

A squeeze of fresh lemon juice is always a flavor booster and maximizer.

MariarosaOctober 5, 2016

Depending on the dish, sometimes fresh lemon juice brings out the flavor. I also remember hearing Lidia Bastianich talk about lightly salting each layer of a dish.

lebarron2001October 5, 2016

I use olive oil to bring out flavor.

laureljeanOctober 5, 2016

By using the freshest and best ingredients available.

jd5761October 5, 2016

seasoning early rather than at the end. Love my pepper xx

AmdonaOctober 5, 2016

I love trying unusual spices

camtncookOctober 5, 2016

I check my seasoning especially salt...

kimtrevOctober 5, 2016

it really depends on the recipe, but usually a pinch of salt really brings out the flavor.

Seren_AnnOctober 5, 2016

For most things I cook, a combination of cooking with olive oil, and always adding a bit of salt and pepper, prevents things from being too bland. I like to try adding herbs sometimes to see if they will improve the dish.

lilhamOctober 5, 2016

It depends on recipe, but slat seems to do the trick for most dishes.

nadiam1000October 5, 2016

Caramelization - letting meat or vegetables get some delicious color, also, season throughout the cooking process.

sgumpOctober 5, 2016

Fresh, fresh, fresh ingredients . . . and then a spritz of lemon or lime.

sarahawkerOctober 6, 2016

Browning your ingredients.

KatiefayhutsonOctober 5, 2016

Spices, fresh ingredients, and the right amount of salt.

bfg67October 6, 2016

salt

GillBOctober 5, 2016

Use of simple fresh ingredients- herbs etc, not mixing too many different flavours together. Often a squeeze of lemon just at the end.

vicksterOctober 6, 2016

Caramelizing onions, garlics etc. when starting a recipe

allthatsleftarethecrumbsOctober 6, 2016

I use real ingredients - butter, sugar, salt - no substitutions.

westerOctober 6, 2016

All kinds of things can make a recipe more flavorful - keep tasting and correcting. The "trick" I find most useful is adding a bit of acidity - lemon juice, vinegar, wine, yogurt, etc.

sbh2006October 5, 2016

I adore Ruby's "Crumb" (it was one of my top cookbooks of 2015) and would love to cook my way through "Flavour!"

I love to build layers of flavor by using a variety of imported spices, especially smoky peppers (Urfa biber, guajillo), spice blends (ras el hanout, baharat, Persian spices), and fresh citrus zest (yuzu, sudachi, Meyer lemon), and roast / caramelize my veggies.

jlemoineOctober 5, 2016

Due to hubbies Dr ordered sodium reduced diet, we've been using a lot of fresh herbs, citrus, or garlic for flavor.

BakerFrenchCreekOctober 6, 2016

This review is stellar. Thanks for the pleasure of reading such a well written piece. You have made me eager to add this title to my collection.

I enjoy combining global spices and experimenting with hot sauces to add extra zest.

From this review it is clear Ruby creatively seasons dishes to arrive at tantalizingly original recipes.

Cheers,
Anne W.

e_balladOctober 6, 2016

The smoky caramelised sweetness that comes from charring or grilling vegetables & fruits has completely changed salads as I thought I knew them. Such a simple technique that delivers a wallop of flavour.

annieskiOctober 7, 2016

Toast spices; add acid; finish with salt.

McldanyellOctober 7, 2016

Proper seasoning, specifically salt/sugar and fresh ingredients.

JanSchollOctober 7, 2016

garlic or lime peel.

SiegalOctober 7, 2016

I like to infuse oils

megganOctober 7, 2016

deglazing with booze!

jymsOctober 7, 2016

Not too much salt

cocecitycookOctober 8, 2016

Salt and fresh ingredients

elizaOctober 7, 2016

Seasoning well is important.

Astrid5555October 8, 2016

Definitely lemon juice!

pgarciaOctober 8, 2016

Always use fresh ingredients.

JulieG1002October 8, 2016

Layer flavors, taste a lot to check and tweak balance and depth.

veroreneeOctober 10, 2016

salt! spices and lemon

ZosiaOctober 9, 2016

Adding lemon juice

alirovOctober 12, 2016

Using fresh ingredients. And throwing out any old spices and buying fresh spices in small quantities.

bopperOctober 12, 2016

by avoiding overcooking and adding spices and herbs liberally where appropriate

tennyogirlOctober 10, 2016

toasting spices

OrielleOctober 11, 2016

A pinch of good quality salt!

ravensfanOctober 9, 2016

I try to use fresh ingredients.

pandapotamusOctober 12, 2016

vinegar!

RuthHarwoodOctober 13, 2016

I use certain spices with certain dishes to give them a unique twist xx

MmeFleissOctober 13, 2016

Add salt

pistachiopeasOctober 16, 2016

I use a combination of salt and acid (usually lemon juice but lime can be surprising and nice), and sometimes I'll add some heat from a chile to adjust as well.

mpdeb98October 16, 2016

Caramelizing onions

Sand9October 14, 2016

Long slow cooking with lots of herbs

DeneenmOctober 14, 2016

by seasoning throughout the entire cooking process

lindaeatsherbooksOctober 16, 2016

I cook my meats long an slow to retain flavours.

DcotterOctober 15, 2016

I make sure I add salt. Without it, the other flavors don't have the same punch.

tuiOctober 18, 2016

Salt is important! Lemon is great! I'm currently a fan of condiment bianco (white balsamic vinegar).

lhudsonOctober 18, 2016

Using fresh ingredients.

ydixon57October 14, 2016

I like adding some herbs in the beginning and a few at the end

raybunOctober 14, 2016

Marinating meat infuses a maximum of flavour and citrus zest goes into many of my dishes. I buy small quantities of spices to ensure freshness & maximum flavour. I loved watching Ruby on GBBO, her creations always looked delicious!

KarinaFrancisOctober 17, 2016

Roasting - any vegie can be boosted by roasting, and long and slow roasting for meat works wonders

vinochicOctober 12, 2016

Fresh real food (no low fat/no fat or "flavoured" ingredients)!

laurieskOctober 26, 2016

I use a high quality, unrefined salt.

chastephOctober 27, 2016

Lemon juice and fresh herbs used with discretion!

t.tOctober 22, 2016

It depends--sometimes salt or acid is needed to bring out the flavor

gjelizabethOctober 19, 2016

I deglaze and scrape to get every bit of caramelized flavor into the final dish.

sharifahOctober 22, 2016

by adding herbs and spices

trudys_personOctober 21, 2016

Browning ingredients, and using fresh herbs from my garden ...

TheSpicedLifeOctober 24, 2016

Layering the salt throughout the dish, using acid wisely (citrus, vinegar, etc) and spices spices spices.

cocecitycookOctober 22, 2016

Caramelization

herbyOctober 20, 2016

Season in stages throughout cooking and use fresh herbs and freshly ground spices whenever possible

TrishaCPOctober 19, 2016

Lemon juice, and sometimes, smoked paprika.

amandesiOctober 19, 2016

Browning/searing/toasting. Color is flavor!

JoyceeongOctober 18, 2016

Great flavours starts with fresh ingredients.

RinshinOctober 18, 2016

Using the finest ingredients

DFedOctober 31, 2016

Salt usually does the trick!

veronicafranceOctober 29, 2016

Salt is very under-rated these days! After a course taught by a professional chef, I learned to add salt bit by bit and keep tasting till it's right. Lemon is also a good way to brighten a dull sauce.

PeggyBOctober 28, 2016

Using my cast iron pan to get a good sear on my food. Tasting my dish and adjusting seasonings to make sure it's just right.

VicheOctober 29, 2016

I often add a pinch of crushed chillies to salads to give a bit of a kick.

tarae1204October 27, 2016

Taking one's time with the early steps of saute-ing/browning, salting carefully, and trying to incorporate extra flavorful ingredients with flavored oils, salts, and finishes.

Dmartin997October 26, 2016

I try to use the best and freshest ingredients and I toast my spices. I also use fresh herbs.

sandiemiddOctober 27, 2016

Lots of herbs and spices.

sallyc06October 31, 2016

Fresh ingredients, no salt

chastephOctober 30, 2016

Lemon juice and herbs

MtanejaNovember 2, 2016

It would depend on the recipe. However generally a combination of lemon and pepper or fresh cream or cashew and poppy seeds paste

bstewartOctober 28, 2016

Fresh herbs, or a squeeze of citrus.

tcjanesOctober 29, 2016

Stock and celtic sea salt or Maldon's.

saladdaysOctober 31, 2016

Fresh herbs and spices

rstuartOctober 29, 2016

Squeeze of lemon can really help..

FionaCOctober 31, 2016

Salt- especially home made flavored salts, or a squeeze of lemon or lime.

DeneenmNovember 2, 2016

season throughout the entire cooking process -not just at the end

LizwizzOctober 28, 2016

I use stock instead of water for cooking rice and other grains. I also oven roast onions and other vegetables before adding them to a dish.

AGENT99November 4, 2016

Making sure my herbs and spices are fresh

DimensionAEBNovember 7, 2016

I check my seasoning, especially salt.

kari500November 5, 2016

fresh herbs and citrus

bendNovember 4, 2016

Pickle that boy

infotropNovember 6, 2016

I find adding a pinch from my stash New Mexico ground peppers is nearly always a palate pleaser.

JuliaNovember 2, 2016

Salt, acid and fresh herbs

percussion03November 5, 2016

Good, seasonal ingredients

sheridarbyNovember 6, 2016

Freshly cut herbs and a little salt