- Hardcover: 208 pages
- Publisher: Mitchell Beazley (15 May 2003)
- Language English
- ISBN-10: 1840006102
- ISBN-13: 978-1840006100
- Product Dimensions: 25.4 x 21 x 2.2 cm
- Average Customer Review: 5.0 out of 5 stars See all reviews (2 customer reviews)
- Amazon Bestsellers Rank: 257,485 in Books (See Top 100 in Books)
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Product Description
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.
About the Author
Sybil Kapoor is one of Britain's most respected food writers. In 2002 she won the prestigious Glenfiddich Magazine Cookery Writer of the year award and her radio four series Forgotten Fruit and Vegetables for Women's Hour won the Glenfiddich Radio Programme award. Once the sous chef at Jam's Restaurant in New York and Head chef at London's Sally Clarke's, she has written two books: Modern British Food and the prize-winning Simply British and writes regularly for the Observer Life Magazine, Saturday Independent, Waitrose Food Illustrated and House & Garden.
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Most Helpful Customer Reviews
18 of 18 people found the following review helpful:
5.0 out of 5 stars
Not your average cook book,
By
This review is from: Taste: A New Way to Cook (Hardcover)
This is not your typical cook book. This is less a recipe book and more a list of pleasurable culinary sensory experiments. Sybil Kapoor breaks down the successful elements of elementary tastes - sour, salt, umami (savoury), bitter and sweet. She attempts to explain why a squeeze of lemon makes fish taste so good and why a grating of parmesan makes a minestrone so intensely savoury. Each chapter concentrates on one main taste but explains how combinations of two or three tastes work well. Compare a bitter black coffee for example with a bitter sweet cinnamon hot chocolate. Each chapter and recipe encourages you to experiment with additions or substitutions of ingredients with examples of what combinations work and what might not. This unique approach means that the novice cook will not say "This is a recipe from ******", but is more likely to say "I played around with a few things and got this. Hope you like it!" This book teaches you the skills to go and create AND have your guests enjoy the results. This is a great recipe book for creative cooks who do not religiously follow recipes. I love it!
3 of 5 people found the following review helpful:
5.0 out of 5 stars
Review of Taste,
By John Jones (Washington) - See all my reviews
This review is from: Taste: A New Way to Cook (Hardcover)
This is a must for any cooks who are looking to improve their skills beyond simply following a recipe to the letter. It provides you with a solid grounding in combining ingredients to bring out the flavours in a dish. We all add salt to a dish to bring out the flavours, but this teaches you to think more carefully about what you add (use more subtle ingredients). My cooking has come on leaps and bounds since getting this cookbook. Oh and try the lavender panacotta recipe-easily the best dessert i have tried. This book is up there with "formulas for flavour".
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