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The Elements of Taste
Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. They have identified 14 basic tastes in the chef's palate and offer recipes showing how to use these fundamental building blocks.
ebook, 0 pages
Published December 14th 2008 by Little, Brown and Company
(first published October 24th 2001)
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They said that other cookbooks had not explored the elements of taste before, I don't know what cookbooks they were reading but the ones I've read are most certainly aware of the elements of taste and how to properly layer flavors. As I flipped through the recipes, I realized this was just not MY taste.
I checked this out from a awesome local library (of which i just became a supporter of, yay!) Lovely recipes, with a unique way of portraying the recipes. Instead of a long list of items you need and steps thereafter, this cookbook lists micro-recipes inside the main one, so you are able to get your mise en place in order before the serious cooking begins. Saturday I'll be trying out the crab and lemon thyme souffles with chervil sauce. Sunday we'll be having pan-seared scallops in a riesling br...more
Excellent book that revolves around a great concept of defining the tastes in food ala a wine review. My understanding of flavors and the progression of flavors was greatly enhanced by this book. I would have given it 5 stars, but the recipes tended to lean towards exotic ingredients that most people would not have access to. They should have led off each chapter with a "basic" recipe, to allow readers to partake in the experience, before wandering off to recipes that were more exotic in nature.
I bought this book ten years ago, recommended to me by the bookseller at Green Apple, San Francisco, as a classic, must-have. I agree with him completely. This is the book that will teach you how to deconstruct the experience of eating, so that you learn about the artful techniques of cooking. Rocko DiSpirito kind of gives a nod to Gray Kunz in his own cookbook published years later, by breaking down his recipes into the elements of taste.
Apr 05, 2007 Jerrod Stephan rated it 5 of 5 stars · review of another edition
Recommends it for: Anyone who is or knows a chef or a cook
Great book by two very knowledgeable chefs, breaks down "Tastes" very unconventionably, and it works better than any other cookbook I've read.