Taste: A New Way To Cook by Sybil Kapoor

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    from Taste: A New Way to Cook Taste by Sybil Kapoor

    • Categories: Beverages / drinks (no-alcohol); Indian
    • Ingredients: Greek yoghurt
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Notes about Recipes in this book

  • Citrus butter sauce with grilled sea bass

    • saladdays on August 29, 2013

      This is a sauce to make your taste buds stand on end and really livens up a piece of white fish. I cut the butter down from the recipe amount but if I made it again I would use more. Keep the glass of white wine until afterwards as the sauce kills it.

    • katiesue28 on January 20, 2023

      This was a beautiful and simple sauce. Is a bit softer than a typical buerre blanc, and much easier. I only used a 1/2 cup of butter vs. the written 3/4, and I found the flavor to still be rich and delicious. Highly recommend this for a quick yet elegant meal.

  • Caesar salad

    • wester on September 25, 2018

      I did not choose to make this version of Caesar salad as it seemed unnecessarily complicated, with treating the garlic oil for the bread differently than that for the dressing, and soaking the anchovies in milk.

  • Chicory, lemon and caper salad with smoked salmon

    • wester on January 07, 2018

      This was a really good combination of flavors, and easy to make. While I was making it, I noticed that it is quite similar to Hugh Fearnley-Whittingstall's Warm smoked fish and sausage salad. Both have as main ingredients smoked fish, chicory, and creme fraiche. This one is definitely more refined but personally I prefer the other.

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  • ISBN 10 1552855414
  • ISBN 13 9781552855416
  • Published Sep 01 2003
  • Format Paperback
  • Language English
  • Countries Canada
  • Publisher Whitecap Books

Publishers Text

At the heart of all good food is the successful combination of the elementary tastes: sour, salt, savory, bitter, and sweet. But why does a squeeze of lemon make grilled fish taste so sweet, and a grating of Parmesan cheese make minestrone soup seem intensely savory Once you understand how and why basic combinations work, you will instinctively begin to create delicious meals.


Sybil Kapoor takes you through each taste, beginning with simple recipes for beverages and soups, and continuing onto more complex combinations for main courses, salads, and desserts. Throughout the book she emphasizes simple and fresh food. With more than 150 recipes and dazzling photographs you will soon be creating your own sensational tasting dishes.

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