Sight Smell Touch Taste Sound (eBook)

A new way to cook

Sybil Kapoor (Autor)

eBook Download: EPUB

2019
240 Seiten
Pavilion (Verlag)
978-1-911624-88-2 (ISBN)

Infos

Exploring the five elements of cooking and eating: Taste, Flavour (smell), Texture (touch and sound), Temperature (touch) and Appearance, this book explains how these elements work together and how best to use them to produce simple, delicious dishes. This is Sybil Kapoor's Sight Smell Touch Taste Sound - essential for any cook's bookshelf.'COOKERY BOOK OF THE YEAR' - FORTNUM & MASON FOOD AND DRINK AWARDS 2019"e;A fascinating and important book, informative, inspiring and a joy to read."e; - Claudia Roden What makes a dish look alluring? Can smell (flavour) enhance the pleasure of eating? Does the texture and sound of food change our perception? Sight Smell Touch Taste Sound is essential reading for anyone who loves to cook. Sybil Kapoor leads the reader through simplified kitchen theory and a selection of tempting recipes reveal how we can unlock the power of our five senses to make amazing meals.Integral to our experience of eating, our five senses are the building blocks of cookery throughout the world, whether you are making lemon pickle in India or porridge in Scotland. This book explains how these five elements work together and shows the reader how best to use them in everyday cooking to produce simple, delicious dishes.

Produkt-Details

• Erscheint lt. Verlag: 31.5.2019
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher
• Themenwelt: Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten
• Themenwelt: Geisteswissenschaften ► Philosophie ► Allgemeines / Lexika
• Themenwelt: Studium ► 1. Studienabschnitt (Vorklinik) ► Physiologie
• Themenwelt: Naturwissenschaften ► Biologie ► Humanbiologie
• Themenwelt: Naturwissenschaften ► Biologie ► Zoologie
• Themenwelt: Naturwissenschaften ► Chemie
• Themenwelt: Sozialwissenschaften
• Themenwelt: Technik ► Lebensmitteltechnologie
• Schlagworte: A Modern Way to Cook • Anna Jones • book for chef • British cookbook • british cookery • British recipe book • Chef • chef's book • Cookery course • cooking techniques • cooking theory • cooking with senses • Cuisine • culinary science • eating experience • essential cookbook • exciting cooking • experience of eating • expert's cookbook • expert's cookery • Flavour • flavour balance • flavour palette • food science • Fortnum & Mason Food Writer • fun cooking • Gastronomy • good food guides • Good Housekeping • greenfeast • Harold McGee • Inspire • inspiring cooking • inspiring recipes • instinctive cooking • james beard • kitchen theory • Lateral Cooking • Mastering the Elements of Good Cooking • mindfulness coo • Mirando York • multi sensory • Multi-sensory • Nigella Lawson • Nigel Slater • Niki Segnit • Ottolenghi • ottolengi • salt fat acid heat • Samin Nosrat • Samsin Nosrat • scientific cooking • Senses • Sibil Kapoor • Simply British • sweet and sour • Taste • Taste: A New Way to Cook • Textures • The Food Almanac • theory of cooking • transform your cooking • Umami • Yotam Ottolenghi • Yotam Ottolengi
• ISBN-10: 1-911624-88-1 / 1911624881
• ISBN-13: 978-1-911624-88-2 / 9781911624882