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 1845332253
  • ISBN 13 9781845332259
  • Linked ISBNs
  • Published May 18 2006
  • Format Paperback
  • Page Count 208
  • Language English
  • Edition 2nd Revised edition
  • Countries United Kingdom
  • Publisher Octopus Publishing Group
  • Imprint Mitchell Beazley

Publishers Text

"Taste" approaches cooking in a radical new way. It teaches the reader how to cook by using the five basic tastes - sweet, sour, bitter, salt and umami (savoury) - and reveals that anyone can make delicious food at home by simply understanding how these tastes react to one another. Each chapter is based around a different taste, and takes the reader on a gastronomic journey of discovery. Consider Sour for example: the chapter begins with recipes for drinks and soups to demonstrate the effect of combining either salt, bitter, sweet or umami with sour; as the chapter progresses the dishes - and the variety of tastes found in them - become increasingly complex. By following these chapters, the reader learns how to create meals with complementary ingredients so that every dish tastes amazing. Two final chapters on Chilli and Flavours explore how ingredients such as dried kashmiri chillies, paprika, mint, saffron, rosewater and vanilla pod alter our perception of taste, and there are recipes for each of the ingredients featured.

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