- Paperback: 208 pages
- Publisher: Mitchell Beazley; 2nd Revised edition edition (18 May 2006)
- Language English
- ISBN-10: 1845332253
- ISBN-13: 978-1845332259
- Product Dimensions: 25 x 20.4 x 2.6 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)
- Amazon Bestsellers Rank: 680,885 in Books (See Top 100 in Books)
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Product Description
Review
"This book is genuis" The Independent on Sunday"
Product Description
"Taste" approaches cooking in a radical new way. It teaches the reader how to cook by using the five basic tastes - sweet, sour, bitter, salt and umami (savoury) - and reveals that anyone can make delicious food at home by simply understanding how these tastes react to one another. Each chapter is based around a different taste, and takes the reader on a gastronomic journey of discovery. Consider Sour for example: the chapter begins with recipes for drinks and soups to demonstrate the effect of combining either salt, bitter, sweet or umami with sour; as the chapter progresses the dishes - and the variety of tastes found in them - become increasingly complex. By following these chapters, the reader learns how to create meals with complementary ingredients so that every dish tastes amazing. Two final chapters on Chilli and Flavours explore how ingredients such as dried kashmiri chillies, paprika, mint, saffron, rosewater and vanilla pod alter our perception of taste, and there are recipes for each of the ingredients featured.
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Customer Reviews
Most Helpful Customer Reviews
I was told about this book from a friend and was excited to receive it. It is full of gorgeous recipes. I have made several of the recipes and they have all worked. The ingredients are easy to find and the combinations are quite interesting. It is quite educational and the lessons learned about the way that tastes work well together are transferable into my own recipes and into recipes from other books.
Really lovely; I would recommend.
Really lovely; I would recommend.
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