Sight smell touch taste sound : a new way to cook / Sybil Kapoor.

By: Kapoor, Sybil [author.]
Language: English Publisher: London : Pavilion, 2018Description: 240 pages : colour illustrations ; 24 cmContent type: text | still image Media type: unmediated Carrier type: volumeISBN: 9781911595670 (hardback)Subject(s): Senses and sensation | CookingGenre/Form: Cookbooks.DDC classification: 641.5
Contents:
Cover; Title; Contents; The Theory; Taste; Taste Notes:; Sweet; Sour; Bitter; Salt; Umami; Marination; Combination; Layering; Dressing; Saucing; Accompanying; Flavour; Flavour Notes:; Ozone Sulphur; Earthy Fungi; Fruity Spicy; Floral Citrus; Herbal Verdant; Creamy Buttery; Toasty Nutty; Smoky Woody; Anticipation; Infusion; Blending; Transformation; Final Additions; Texture; Texture Notes:; Liquid; Jellied; Soft; Chewy; Hard; Learning About Texture; Changing Texture; Fat Sensitivity; Sound; From Hand to Mouth; Challenging Textures; Temperature; Temperature Notes:; Hot; Warm Tepid Cold; Frozen; Hot; Warm; Tepid; Cold; Frozen; Appearance; Appearance Notes:; Context; Seasonality; Texture; Colour; Memory; In the Beginning; Construction; Heightening Expectation; Instagram versus Reality; Personal Expression; Bibliography; Index; Acknowledgements; Copyright
Summary: 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.
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GENERAL REFERENCE 		641.5 K1419 2018 (Browse shelf) Available CITU-CL-53881
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Includes bibliographical references and index.

Cover; Title; Contents; The Theory; Taste; Taste Notes:; Sweet; Sour; Bitter; Salt; Umami; Marination; Combination; Layering; Dressing; Saucing; Accompanying; Flavour; Flavour Notes:; Ozone
Sulphur; Earthy
Fungi; Fruity
Spicy; Floral
Citrus; Herbal
Verdant; Creamy
Buttery; Toasty
Nutty; Smoky
Woody; Anticipation; Infusion; Blending; Transformation; Final Additions; Texture; Texture Notes:; Liquid; Jellied; Soft; Chewy; Hard; Learning About Texture; Changing Texture; Fat Sensitivity; Sound; From Hand to Mouth; Challenging Textures; Temperature; Temperature Notes:; Hot; Warm Tepid Cold; Frozen; Hot; Warm; Tepid; Cold; Frozen; Appearance; Appearance Notes:; Context; Seasonality; Texture; Colour; Memory; In the Beginning; Construction; Heightening Expectation; Instagram versus Reality; Personal Expression; Bibliography; Index; Acknowledgements; Copyright

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.

Sybil Kapoor is one of Britain's most respected food writers. The author of eight books, she began her career as a chef in London and New York and has won six national awards for her books, cookery writing, food journalism and broadcasting, including two prestigious Glenfiddich Awards, two Michael Smith Awards from the Guild of Food Writers for work on British food, the Fortnum & Mason's Food & Drink Awards for Food Writer of the Year 2015 and in 2019, her book Sight Smell Touch Taste Sound won in the 'Cookery Book of the Year' category at the Fortnum & Mason Food & Drink Awards. Her features have appeared in the Guardian, the Sunday Times, and the Financial Times, among others. Her bestselling books include Modern British Food and Taste: A New Way to Cook. She contributes to The Economist's 1843 Magazine, House & Garden, and the award-winning Borough Market Market Life magazine.

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