How to Taste: The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond—with Recipes!
(Adobe EPUB eBook, Kindle Book, OverDrive Read)
Description
This engaging and approachable (and humorous!) guide to taste and flavor will make you a more skilled and confident home cook
How to Taste outlines the underlying principles of taste, and then takes a deep dive into salt, acid, bitter, sweet, fat, umami, bite (heat), aromatics, and texture. You'll find out how temperature impacts your enjoyment of the dishes you make as does color, alcohol, and more. The handbook goes beyond telling home cooks what ingredients go well together or explaining cooking ratios. You'll learn how to adjust a dish that's too salty or too acidic and how to determine when something might be lacking. It also includes recipes and simple kitchen experiments that illustrate the importance of salt in a dish, or identifies whether you're a "supertaster" or not. Each recipe and experiment highlights the chapter's main lesson.
How to Taste will ultimately help you feel confident about why and how various components of a dish are used to create balance, harmony, and deliciousness.
How to Taste outlines the underlying principles of taste, and then takes a deep dive into salt, acid, bitter, sweet, fat, umami, bite (heat), aromatics, and texture. You'll find out how temperature impacts your enjoyment of the dishes you make as does color, alcohol, and more. The handbook goes beyond telling home cooks what ingredients go well together or explaining cooking ratios. You'll learn how to adjust a dish that's too salty or too acidic and how to determine when something might be lacking. It also includes recipes and simple kitchen experiments that illustrate the importance of salt in a dish, or identifies whether you're a "supertaster" or not. Each recipe and experiment highlights the chapter's main lesson.
How to Taste will ultimately help you feel confident about why and how various components of a dish are used to create balance, harmony, and deliciousness.
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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
03/13/2018
Language:
English
ISBN:
9781632171061
ASIN:
B072SVG1T4
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Citations
APA Citation (style guide)
Becky Selengut. (2018). How to Taste: The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond—with Recipes! Sasquatch Books.
Chicago / Turabian - Author Date Citation (style guide)Becky Selengut. 2018. How to Taste: The Curious Cook's Handbook to Seasoning and Balance, From Umami to Acid and Beyond—with Recipes! Sasquatch Books.
Chicago / Turabian - Humanities Citation (style guide)Becky Selengut, How to Taste: The Curious Cook's Handbook to Seasoning and Balance, From Umami to Acid and Beyond—with Recipes! Sasquatch Books, 2018.
MLA Citation (style guide)Becky Selengut. How to Taste: The Curious Cook's Handbook to Seasoning and Balance, From Umami to Acid and Beyond—with Recipes! Sasquatch Books, 2018.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Copy Details
| Library | Owned | Available |
|---|---|---|
| Shared Digital Collection | 2 | 2 |
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Grouped Work ID:
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Needs Update?:
No
Date Added:
Jun 12, 2018 18:17:09
Date Updated:
Dec 06, 2020 02:46:42
Last Metadata Check:
Jun 04, 2023 14:54:48
Last Metadata Change:
Jun 04, 2023 14:54:48
Last Availability Check:
Jun 04, 2023 14:54:54
Last Availability Change:
Mar 21, 2023 17:26:54
Last Grouped Work Modification Time:
Jun 04, 2023 03:23:39
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- bioText: When she’s not squid jigging, fishing, or cavorting through the woods picking wild things for her next meal, BECKY SELENGUT is a private chef, writer, humorist, and cooking teacher. A regular instructor for PCC Natural Markets and The Pantry, Selengut is also the author of Good Fish: Sustainable Seafood Recipes from the Pacific Coast and Shroom: Mind-Bendingly Good Recipes for Cultivated and Wild Mushrooms, and co-author of Not One Shrine: Two Food Writers Devour Tokyo. In her spare time she co-hosts a comedy podcast called Look Inside This Book Club where she reviews only the free “Look Inside” samples of outrageous romance novels. Selengut lives on Capitol Hill in Seattle with her wife and their two dogs.
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- This engaging and approachable (and humorous!) guide to taste and flavor will make you a more skilled and confident home cook
How to Taste outlines the underlying principles of taste, and then takes a deep dive into salt, acid, bitter, sweet, fat, umami, bite (heat), aromatics, and texture. You'll find out how temperature impacts your enjoyment of the dishes you make as does color, alcohol, and more. The handbook goes beyond telling home cooks what ingredients go well together or explaining cooking ratios. You'll learn how to adjust a dish that's too salty or too acidic and how to determine when something might be lacking. It also includes recipes and simple kitchen experiments that illustrate the importance of salt in a dish, or identifies whether you're a "supertaster" or not. Each recipe and experiment highlights the chapter's main lesson.
How to Taste will ultimately help you feel confident about why and how various components of a dish are used to create balance, harmony, and deliciousness. - reviews
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Starred review from February 15, 2018
Every eater relies on a sense of taste to distinguish good food from bad, healthy from toxic, and to simply enjoy the pleasure of flavor. But how much do average consumers know about what it really is that excites their taste buds? Selengut explains the mysteries of human taste, not simply to offer scientific theory but to help both cooks and eaters to figure out how to improve their own discernment and appreciation of one of the most elusive and subjective of the five senses. Using science, she explains how salt, sour, sweet, bitter, and umami come together in the mouth to generate flavor. For the empirically minded, she offers some taste experiments that illustrate chemical and physical principles. For the cook, Selengut deftly lays out how to analyze a dish to determine which basic taste is either over- or underrepresented and offers paths to correct deficiencies and yield maximum flavor. A wealth of accessible, practical information marks this as a singular achievement.(Reprinted with permission of Booklist, copyright 2018, American Library Association.)
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