The Elements of Taste
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The Elements of Taste by Peter Kaminsky
Four-star chef Gary Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. From "aromatic" to "floral herbal" to "picante", they have identified the 14 basic tastes in the chef's palate. Each of the book's 130 recipes teaches the reader how to use these fundamental building blocks, establishing basic principles so that the reader will have not only the means for creating his or her own masterpieces, but also the language to describe what the inner dynamic of flavour is. Wine lovers have long had a vocabulary to describe the complexity of wines, but gourmands have had no such lexicon - until now!
Four-star chef Gray Kunz was voted Best American Chef by the James Beard Foundation in 1995. Peter Kaminsky has written extensively about food and travel both as food critic for New York magazine and a contributor to The New York Times.
| SKU | Unavailable |
| ISBN 13 | 9780316608749 |
| ISBN 10 | 0316608742 |
| Title | The Elements of Taste |
| Author | Peter Kaminsky |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Little, Brown & Company |
| Year published | 2001-10-24 |
| Number of pages | 272 |
| Prizes | Short-listed for IACP Crystal Whisk Award (General) 2002 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |