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.

Author:

Sybil Kapoor

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ISBN:

9781845332259

Publish Date:

5/2006

Pages:

208

Publisher:

Mitchell Beazley

Format:

Paperback

Availability:

Approximately 2 - 3 days.
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