<p>Foreword by Alton Brown.</p><p><i>The Laws of Cooking . . . and How to Break Them</i> encourages improvisation and play, while explaining Justin Warner's unique ideas about &quot;flavor theory&quot;-like color theory, but for your tongue. By introducing eleven laws based on familiar foods (e.g., &quot;The Law of Peanut Butter and Jelly&quot;; &quot;The Law of Coffee, Cream, and Sugar&quot;), the book will teach you why certain flavors combine brilliantly, and then show how these combinations work in 110 more complex and inventive recipes (Tomato Soup with &quot;Grilled Cheese&quot; Ravioli; Scallops with Black Sesame and Cherry). At the end of every recipe, Justin &quot;breaks the law&quot; by adding a seemingly discordant flavor that takes the combination to a new level.</p>