Taste What You're Missing
Taste What You're Missing
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Taste What You're Missing by Barb Stuckey
What if you could get more sensory input, and hence more enjoyment, from the foods you're already eating? You can with a little bit of understanding and practice. Taste What You're Missingexplains the science behind what's happening in your mouth, nose, and mind when you eat. Stuckey tells fascinating stories about people who've experienced changes or loss of one of their senses, to illuminate aspects of taste many readers never would have noticed or appreciated. People who have damaged their tongues and lost a certain amount of sensitivity; people with anosmia--no sense of smell--like Ben of Ben & Jerry's Ice Cream, who compensates for not smelling by having a super-feel and texture to his product. By understanding the anatomy and physiology of taste, you'll be able to better appreciate food, whether it's you doing the cooking or whether you're just doing the eating.
“Barb Stuckey’s book makes the complicated science of food and taste accessible to anyoneIt is as enjoyable a read as it is a thorough summary of why ‘good’ tastes ‘good.’”
—David Chang, Chef/owner of Momofuku
“Taste What You're Missing would be useful to anyone who cooks- with or without a culinary degree.” -- —Peter Rainsford, Ph.D., Vice President, Academic Affairs, The Culinary Institute of America
“Understanding taste and flavor (and the difference between them) is one of the foundations of great cuisine. Barb Stuckey’s book is an excellent primer on the subject. Her enthusiasm for food and science is infectious, and she explains with clarity and humor (and some neat little experiments you can try out) exactly what happens as we eat. Great reading for cooks, foodies and indeed anyone interested in the sensory world that surrounds us.”
– Heston Blumenthal, chef and owner of the Fat Duck restaurant
"Simply Fascinating! Compelling! A page-turner. TASTE should be required reading for anyone who eats. In layman's terms, Barb Stuckey gives us the tools to analyze and diagnose our food neuroses, as well as get the most out of every plate of food we consume. I think if we were better tasters as a whole, we would seek out better, and yes, healthier foods for ourselves and our children. Barbara confirmed for me that there is truly no need for "kids' meals." She also convinced me to put a paper reinforcement label and blue dye on my tongue." --Carla Hall, Top Chef All-Star, Co-host on The Chew, and founder, Alchemy by Carla Hall
"A fascinating book that will change the way you think of everything you eat or drink forever."
--Kathleen Flinn, author of The Sharper Your Knife, the Less You Cry and The Kitchen Counter Cooking School
“This book brilliantly weaves the subjective experience of eating together with the objective science of taste perception. A must read for food lovers and cooks alike. You'll never look at a plate of food the same again.” --Ming Tsai, Chef/Owner Blue Ginger, Host/Executive Producer “Simply Ming”
A helpful, systematic approach to developing a discriminating palate." -- --Kirkus
—David Chang, Chef/owner of Momofuku
“Taste What You're Missing would be useful to anyone who cooks- with or without a culinary degree.” -- —Peter Rainsford, Ph.D., Vice President, Academic Affairs, The Culinary Institute of America
“Understanding taste and flavor (and the difference between them) is one of the foundations of great cuisine. Barb Stuckey’s book is an excellent primer on the subject. Her enthusiasm for food and science is infectious, and she explains with clarity and humor (and some neat little experiments you can try out) exactly what happens as we eat. Great reading for cooks, foodies and indeed anyone interested in the sensory world that surrounds us.”
– Heston Blumenthal, chef and owner of the Fat Duck restaurant
"Simply Fascinating! Compelling! A page-turner. TASTE should be required reading for anyone who eats. In layman's terms, Barb Stuckey gives us the tools to analyze and diagnose our food neuroses, as well as get the most out of every plate of food we consume. I think if we were better tasters as a whole, we would seek out better, and yes, healthier foods for ourselves and our children. Barbara confirmed for me that there is truly no need for "kids' meals." She also convinced me to put a paper reinforcement label and blue dye on my tongue." --Carla Hall, Top Chef All-Star, Co-host on The Chew, and founder, Alchemy by Carla Hall
"A fascinating book that will change the way you think of everything you eat or drink forever."
--Kathleen Flinn, author of The Sharper Your Knife, the Less You Cry and The Kitchen Counter Cooking School
“This book brilliantly weaves the subjective experience of eating together with the objective science of taste perception. A must read for food lovers and cooks alike. You'll never look at a plate of food the same again.” --Ming Tsai, Chef/Owner Blue Ginger, Host/Executive Producer “Simply Ming”
A helpful, systematic approach to developing a discriminating palate." -- --Kirkus
Barb Stuckey is a professional food developer who leads the marketing, food trend tracking, and consumer research functions at Mattson, North America’s largest independent developer of new foods and beverages. She and her HyperTaster fiancé divide their time between San Francisco and Healdsburg, in Northern California’s wine country.
| SKU | Unavailable |
| ISBN 13 | 9781439190739 |
| ISBN 10 | 1439190739 |
| Title | Taste What You're Missing |
| Author | Barb Stuckey |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Atria Books |
| Year published | 2012-08-02 |
| Number of pages | 416 |
| Prizes | Commended for IACP Crystal Whisk Award (Food Matters) 2013 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |