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How to Taste: The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond with Recipes! by Becky Selengut

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    One of the things we need are books that teach us how to cook and not how to follow a recipe. This is such a book.

    Full review
  • ISBN 10 1632171058
  • ISBN 13 9781632171054
  • Published Mar 13 2018
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher Sasquatch Books

Publishers Text

Ever wonder what "season to taste" actually means? How do you know when you've added enough salt or what do you do if the food lacks something but you aren't quite sure what? This engaging and approachable (and humorous!) guide to taste and flavor will make you a more skilled and confident home cook.

How to Taste outlines the underlying principles of taste, and then takes a deep dive into salt, acid, bitter, sweet, fat, umami, bite (heat), aromatics, and texture. You'll find out how temperature impacts your enjoyment of the dishes you make as does color, alcohol, and more. The handbook goes beyond telling home cooks what ingredients go well together or explaining cooking ratios. You'll learn how to adjust a dish that's too salty or too acidic and how to determine when something might be lacking. It also includes recipes and simple kitchen experiments that illustrate the importance of salt in a dish, or identifies whether you're a "supertaster" or not. Each recipe and experiment highlights the chapter's main lesson. How to Taste will ultimately help you feel confident about why and how various components of a dish are used to create balance, harmony, and deliciousness.


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