If flavor is a party in the mouth...then Quickies: Morning, Noon, and Night is the life of that party! Denise Fletcher's book is chock full of perfectly constructed recipes, all told in a fun, humorous, conversational style with enough charisma to disarm even the grumpiest person. Based in Singapore, what Anthony Bourdain calls one of the best places to eat on earth, she runs the blog Quickies on the Dinner Table where she consistently posts original recipes.
I would submit into evidence her entire cookbook if I were trying to prove a case for flavor profiles in court. Nevertheless, I will recap three courses that highlight great skill and knowledge of combining ingredients. Savory Breakfast Quick Bread is definitely something you want to wake up to. Loaded with bold flavors like Gouda cheese, onion, black olive, green olive, red bell pepper, and tuna, it is guaranteed to springboard you out of bed. She reaches into her Portuguese background to produce Caldo Verde, a green soup packed with flavor and differing textures. Here spicy garlic sausage and chili flakes supply the heat, while sweet onion, white vermouth, and a pinch of sugar provide a sweet kiss for balance. Yukon Gold potatoes, my absolute favorite by the way, give the soup body. Lastly, Beef, Ginseng, and Wolfberry Tea is a work of pure genius. This "tea" is made with lean beef, red apple, and wolfberries. Blanched fine noodles and a drizzle of sesame oil finish the dish. However, the star of the show is the ginseng. Ginseng has numerous medicinal benefits but you would be pleasantly surprised at how good it tastes.
Master cooks like Denise Fletcher understand that the most important flavors of a given preparation are those of the main component. Grilled beef tenderloin should taste of beef. Conversely, plain, bland foods should be made interesting by combining well thought out ingredients. The next time you have a party in your mouth, make sure you thank the "scientist" that made it happen.