The Elements of Taste by Gray Kunz and Peter Kaminsky

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  • Pan roasted salmon with aromatic salted herbs

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Main course
    • Ingredients: chives; parsley; mint; dill; coarse rock or sea salt; ground cayenne pepper; ground cardamom; nutmeg; white peppercorns; peanut oil; salmon fillets
    show

  • Pork tenderloin with bourbon mustard brine and tangy pears

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Main course
    • Ingredients: pears; pork tenderloin; grapeseed oil; bourbon; Dijon mustard; paprika; honey
    show

  • Glazed scallops and caper, almond, shallot topping

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Main course
    • Ingredients: almonds; capers; shallots; white peppercorns; parsley; bay scallops; Madeira wine; soy sauce; rice vinegar; fresh ginger
    show

  • Brined venison with juniper black pepper Burgundy sauce

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Main course
    • Ingredients: venison chops; grapeseed oil; gin; black peppercorns; juniper berries; maple syrup; carrots; celery root; shallots; Burgundy wine; brandy
    show

  • Sweet scallops in a pink lentil crust with a hot-and-sweet bell pepper reduction

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Main course
    • Ingredients: thyme; red peppers; white peppercorns; chicken stock; celery; bay scallops; grapeseed oil; pink lentils; turmeric; green peppercorns; ground cayenne pepper
    show

  • Striped bass with caramelized scallions in green peppercorn citrus sauce

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Main course
    • Ingredients: scallions; white peppercorns; striped bass; lemons; honey; green peppercorns; chile oil
    show

  • Rice flake crusted salmon with chile citrus sauce

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Main course; Asian
    • Ingredients: orange juice; mirin; lemongrass; fresh ginger; dried chiles; eggs; salmon fillets; rice flakes; white peppercorns; ground cayenne pepper
    show

  • Bigger egg nog

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Cocktails / drinks (with alcohol); American
    • Ingredients: heavy cream; eggs; Cognac; whole star anise; ground cinnamon; ground allspice; nutmeg; milk
    show

  • Watermelon and tomato salad

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: watermelons; honey; chile oil; white peppercorns; tomatoes; celery; thyme; celery root
    show

  • Chilled cinnamon rhubarb soup

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Soups; Dessert; Spring
    • Ingredients: rhubarb; granulated sugar; vanilla beans; cinnamon sticks; nutmeg; lemons; vanilla ice cream; pine nuts
    show

  • Chilled lemongrass soup

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Soups; Dessert; Asian
    • Ingredients: milk; vanilla beans; lemongrass; papayas; coconut ice cream; almonds
    show

  • Petits pots (Little cream pots)

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Mousses, trifles, custards & creams; Dessert; French
    • Ingredients: egg yolks; heavy cream; vanilla beans; espresso beans; almonds; oranges
    show

  • Fresh berry gratin with praline

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Baked & steamed desserts; Dessert
    • Ingredients: almonds; heavy cream; berries of your choice; egg yolks; chocolate truffle candies
    show

  • Chocolate truffle

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Candy / sweets
    • Ingredients: heavy cream; dark chocolate; elderflower syrup; golden raisins; almonds
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  • Warm raspberries and elderflower curd

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Baked & steamed desserts; Dessert
    • Ingredients: eggs; elderflower syrup; raspberries; raspberry liqueur; orange juice; heavy cream; pistachio nuts
    show

  • Tamarind glazed flank steak with mango jicama salsa

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Grills & BBQ; Main course
    • Ingredients: grapeseed oil; red peppers; white peppercorns; ground cayenne pepper; jicama; mangoes; beef flank steaks; cilantro; tamarind paste; tomatoes; fresh ginger; honey; ground cumin; coriander seeds
    show

  • Barbecued sea trout with grapefruit-ginger-shallot sauce

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Grills & BBQ; Main course
    • Ingredients: grapefruit juice; shallots; fresh ginger; paprika; ground cayenne pepper; grapefruits; grapeseed oil; sea trout
    show

  • Cucumber, honeydew, and coconut milk soup with blue crab

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Soups
    • Ingredients: yogurt; coconut milk; pearl tapioca; cucumbers; honeydew melons; heavy cream; coriander seeds; cumin seeds; fresh ginger; white peppercorns; blue crabs; parsley; carrots; thyme; mint
    show

  • Citrus and passion fruit soufflé

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Baked & steamed desserts; Dessert
    • Ingredients: tangerines; lemons; passion fruit; granulated sugar; eggs
    show

  • Lobster in Syrah reduction with aromatic grits

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Main course
    • Ingredients: milk; white peppercorns; nutmeg; grits; leeks; whole lobsters; grapeseed oil; carrots; celery root; shallots; Syrah wine; brandy
    show

  • Turkey leg in Chianti topped with pan-roasted winter vegetables

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Main course; Winter
    • Ingredients: turkey legs; white peppercorns; bacon; carrots; celery root; leeks; garlic; Chianti wine; bay leaves; whole cloves; thyme; rosemary; tarragon
    show

  • Pan-seared scallops in a white wine broth with butternut squash

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Main course
    • Ingredients: shallots; butternut squash; Chardonnay wine; honey; white peppercorns; ground cayenne pepper; grapeseed oil; bay scallops
    show

  • Steamed sole in a rose Champagne emulsion with fava beans and spring peas

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Main course; Spring
    • Ingredients: shallots; white peppercorns; ground cayenne pepper; chives; fava beans; fresh peas in pods; sole; tomatoes; celery; rosé sparkling wine
    show

  • Chilled strawberry soup and Champagne ice

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Soups; Dessert
    • Ingredients: strawberries; Champagne wine; orange juice; honey; limes
    show

  • Confit of veal breast with bulby vegetables

    from The Elements of Taste The Elements of Taste by Gray Kunz and Peter Kaminsky

    • Categories: Main course
    • Ingredients: veal breast; white peppercorns; shallots; leeks; garlic; celery root; bay leaves; whole cloves; cumin seeds; cabbage; dry white wine; dry hard apple cider; chives
    show

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.

Notes about Recipes in this book

  • Rice flake crusted salmon with chile citrus sauce

    • kjwright on July 07, 2011

      Interesting and delicious dish.

  • Marinated crabmeat with lime melon sauce

    • kjwright on July 07, 2011

      Used Dungeness crab. While the results were delectable and interesting taste-wise, dish needs something more texturally - perhaps frizzled shallot???

  • Sausage with lager sauce and apple bouillon

    • kjwright on July 07, 2011

      Really, really yummy. Great fall recipe. The lager sauce is pleasantly bitter (it's in the bitter section of the book!), though light in flavor and texture. The apple bouillon provides a delicate/sweet counterbalance, and the onions meld nicely.

    • rmardel on November 12, 2020

      This recipe was fascinating and very very good. The lager and onion sauce is soft and pleasantly bitter and this offsets the fattiness of the sausages well, the sweetness of the apple cider bouillon cuts the bitterness and complements both the sausage and the onion/lager puree. I learned a lot from this recipe and really enjoyed eating the dish. I am not certain however that I will eat it again. I might. I suspect different lagers, and different versions of Italian sausage will affect the outcome and there might be some other combination that makes me crave more. Nonetheless, excellent, and enlightening and I am sure the way the tastes are layered in this dish will play out in my cooking future.

  • Cranberries poached in spiced port and lemon

    • DKennedy on November 25, 2017

      Made this for T-giving '17. It was refreshing and tart, but E didn't like it so it will not be repeated.

  • Bigger egg nog

    • DKennedy on February 25, 2017

      Make this!

  • Watermelon and tomato salad

    • rmardel on July 20, 2013

      This salad has a very crispy fruity flavor that is actually enhanced by the bit of spice provided by the chili oil.

  • Ginger and kale with bell peppers

    • rmardel on November 30, 2020

      This was excellent. I made it with curly kale, which, until now at least, has not been a favorite variety. I only used about half the soy sauce, not intentionally, but because I wasn’t looking at the recipe and just added a small glug. Perfect balance of sweet, bitter, crunchy and green. As suggested in the recipe, probably best served along side something rich as a balancing taste. I served it with turkey legs and chanterelles braised in chianti.

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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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