| Product
Summary |
 |
|
|
The Elements of Taste |
|
| Guide Rating - |
 |
|
| Pros |
• Thought provoking approach to food.
• Tasting notes as you might find with a wine.
• Suggestions for plating food for a
professional appearance. |
|
| Cons |
• Recipes can be a bit unusual to serve to
guests who don't enjoy experimenting with cuisine.
• Some of the recipes are lengthy to prepare. |
|
|
The Bottom Line -
A fascinating and playful approach to understanding how
different foods affect our palate.
 |
|
|
| Product Description |
|
| • |
Over 130 recipes exploring the
fourteen elements of taste as defined by authors. |
| • |
There's
an extra section devoted to the elements of cuisine such as
breadings, spice mixes and more. |
| • |
Co-authored
by four-star chef Gray Kunz and food writer Peter Kaminsky. |
| |
|
|
| Guide Review |
|
The
Elements of Taste
This book should be approached more as a tasting class
than a cookbook. As you work your way through the recipes contained in this
attractive volume you will explore the nuances of food ingredients
that are easy to take for granted. As the authors seek to make
their point in demonstrating some of the taste elements, the
recipes can be a bit exaggerated. But then how often can you
examine the bitter element of taste, as the authors demonstrate it
with the Wilted Endives, Cranberries and Yams recipe? Once you've
explored the recipes in each of the elements, you will have gained
a great foundation for understanding how to build your own taste
combinations. |
| |
|
|
|
|
|
|
