The Elements of Taste by Gray Kunz and Peter Kaminsky
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Reviews about Recipes in this Book
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Rice flake crusted salmon with chile citrus sauce
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Full review
Lisa Is Cooking
...this dish is actually very simple to prepare. In the book, it’s made with a rice flake crust. I wasn’t able to locate rice flakes, but I did find quinoa flakes and used those instead.
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- ISBN 10 0316608742
- ISBN 13 9780316608749
- Linked ISBNs
- 9780316055499 (United States) 12/14/2008
- 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!Other cookbooks by this author
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- Culinary Intelligence: The Art of Eating Healthy (and Really Well)
- Culinary Intelligence
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- Seven Fires: Grilling the Argentine Way
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- Sweet Magic: Easy Recipes for Delectable Desserts
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