Bite into a forkful of hot steamed fish topped with cool Red Pepper Onion Mango Sauce and the fresh flavors of the Caribbean explode in your mouth. At once you taste the earthy brine of the sea, the sweet of the fruit and the hot spiciness of ginger and red pepper (see recipe, page 46). This enticing melding of flavors on the tongue is due in part to nature and in part to a chef's careful culinary engineering. "Foods are chemical mixtures, so we seldom encounter any of the basic taste ...

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