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The Elements of Taste by Gray Kunz and Peter Kaminsky

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Notes about this book

  • DKennedy on March 11, 2017

    Purchased this book based on Vivian Howard's recommendation in DRR. I checked it out of the library before purchasing it, and I think I could learn a lot from his pantry section. TBD. There is a great deal of advice on how to elevate flavor. I do not think this is a book that I will use for the recipes, but I will read it cover to cover.

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  • ISBN 10 0316608742
  • ISBN 13 9780316608749
  • Linked ISBNs
  • Published Apr 04 2002
  • Format Hardcover
  • Language English
  • Edition illustrated edition
  • Countries United States
  • Publisher Little, Brown & Company
  • Imprint Little, Brown & Company

Publishers Text

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!

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