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| Saturday July 19, 2008 |
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Taste. Have you ever wondered why some dishes seduce the palate more than others? Exactly what is it about some dishes that makes them infinitely more interesting than others? Four star chef Gray Kunz and food writer Peter Kaminsky examine these questions in this innovative book that looks at food the same way a wine connoisseur dissects a fine wine. According to the authors, chefs don't create from recipes, they create from tastes, and there are fourteen basic categories of tastes. Once one learns those elements, and how they work for and against each other, the chef can create much like a composer writing a symphony. Included are 130 innovative recipes, all conceived according to the interplay of fourteen categories of taste. But more than a cookbook, mastering the principles set forth in these pages will give cooks the knowledge they need to elevate their skills to an entirely new level, even without master chef Kunz's formulas. Even non-cook foodies will enjoy reading the text, as it will help them understand exactly what makes their favorite restaurant offerings so exquisite, and why others miss the mark. Most of the recipes are reasonably complex - this book was not written for busy moms looking to get supper on the table in a hurry. But if you love "cooking extravagant" for special occasions, are seriously into adding to your culinary education, or consider yourself a real "foodie" in any, shape or form, The Elements of Taste is a must have addition to your library. Sample Recipes from The Elements of Taste
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