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by Gray Kunz

  • ISBN: 0316608742
  • Author: Gray Kunz
  • ePub ver: 1280 kb
  • Fb2 ver: 1280 kb
  • Rating: 4.8 of 5
  • Language: English
  • Pages: 272
  • Publisher: Little, Brown and Company (October 24, 2001)
  • Formats: doc lrf azw lrf
  • Category: Cooking
epub The Elements of Taste download

Kunz is known for his innovative recipes; having trained in Europe and worked in Singapore, he was one of the first young chefs to combine Asian and French flavors and cooking styles

Ships from and sold by Goat Cheese. Kunz is known for his innovative recipes; having trained in Europe and worked in Singapore, he was one of the first young chefs to combine Asian and French flavors and cooking styles. He and Kaminsky have come up with a vocabulary of taste, comparable to the vocabulary of winespeak, based on 14 basic tastes they identified, from "Tastes That Push," or heighten the other flavors in a dish salty, sweet, and picante to "Tastes That Punctuate" sharp, bitter tastes like that of horseradish.

Kunz (former four-star chef of New York's Lespinasse restaurant) and Kaminsky (New York Times food writer and author of The Moon Pulled Up an Acre of Bass) team up for a cookbook variation.

by. Gray Kunz (Author). Find all the books, read about the author, and more. Kunz (former four-star chef of New York's Lespinasse restaurant) and Kaminsky (New York Times food writer and author of The Moon Pulled Up an Acre of Bass) team up for a cookbook variation. Instead of arranging food by course or primary ingredient, they identify 14 basic tastes (salty, sweet, floral herbal, "funky," meaty, et. then groups them into four categories: Tastes That Push, Tastes That Pull, Tastes That Punctuate and Taste Platforms.

The Elements of Taste book. Four-star chef Gray Kunz has teamed up with food writer Peter. Four-star chef Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. From aromatic to floral herbal to picante, they have identified the 14 basic tastes in the chef's palate. Each of the book's 130 recipes teaches the reader how to use these fundamental building blocks, establishing basic principles so tha Four-star chef Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is.

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. They have identified 14 basic tastes in the chef's palate and offer recipes showing how to use these fundamental building blocks. Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. Пользовательский отзыв - jontseng - LibraryThing.

The Elements of Taste. by Gray Kunz and Peter Kaminsky.

Gray Kunz is a Singaporian-born Swiss restaurateur, chef, and cookbook writer based in New York. Kunz spent his early childhood in Singapore, which influenced his fusion style of cooking later in his life. He has a career that has spanned three continents and was one of Manhattan’s most acclaimed chefs of the 1990s, when he worked for nine years at Lespinasse.

Автор: Kunz/Kaminsky Название: Elements of Taste, The Издательство: Hachette Book Group Классификация . This book addresses techniques for parallel programming on both major categories of parallel computers - SMPs and clusters.

Автор: Kunz/Kaminsky Название: Elements of Taste, The Издательство: Hachette Book Group Классификация: Кулинария, еда, напитки и .

Gray Kunz, Peter Kaminsky. Four-star chef Gary Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. From "aromatic" to "floral herbal" to "picante", they have identified the 14 basic tastes in the chef's palate.

Four-star chef Kunz and food writer Kaminsky team up to create a different kind of cookbook, showing how anyone can think like a chef and create four-star meals at home. Little Brown and Company.

A chef teams up with a food critic to offer readers advice on how to prepare four-star meals at home, and includes 130 recipes.
Comments (7)

Tejora
Practical way to build and blend food's flavor, great way to build mystery box cooking [using what you have.] skills.
Allows one to rise to any occasion..
Perilanim
I've read the reviews to date and beg to differ: this "home cook" likes the book; it is not just for "foodies". This book is like "adult education"--the teacher may not be perfect but there is much to learn and to think about and to react to in "Elements of Taste." The authors teach some basic principles for balancing flavors, for adding texture and an undaunting amount of complexity, using some very interesting sample dishes to illustrate their points.
Readers who just like fine dining can use the book's approach to step up their appreciation of good restaurant food. Home cooks like me, who may be ready to improvise on "set" recipes can find a way to think about adding flavor to a dish when "something seems to be missing." If you have ever thought that you liked the basic ingredients in a dish but..."I want to do it my way," this book can extend your ability to change recipes to suit your liking. Just the idea of thinking about and looking for layers of flavors is an important step forward for many of us and this book makes a very useful beginning for that.
Cooks who don't like to think about ingredients might do better to look elsewhere since they are not really looking for inspiration or extension of technique. If you are ready to reach out a bit; just want to produce a "different" dish for your family or for a holiday or for a dining group of friends, many of these recipes will do very well. The book represents good value, giving more than its price would indicate.
Mightsinger
Interesting.
Kit
I was excited to first see this book, because there is so little in the way of serious yet readable analysis of taste and flavor experiences.
Unfortunately, this turned out - against my expectations - to be long on recipes and short on analysis. Mostly, it's a book of recipes with an interesting organizational twist.
Kunz's classification of taste is just that, a classification, and little more. I don't feel that he has unearthed any new principles or theories that help chefs create new dishes, because it offers only superficial "rules" about what flavor combinations do or do not work. Beyond being a clever filing system, it offers little more than a language for discussing food, and not a very good one at that.
If you want a book of interesting recipes, this is a reasonable source. However, my kitchen is full of such books, and I don't find recipes very useful. If you want new food ideas, check out Charlie Trotter's series, which is more imaginative, has fabulous photographs, and is filled with detailed and evocative writing that is probably more valuable than what you'll find here.
Άνουβις
Thanks
ZloyGenii
classic
Fani
I am a chef and even at my advanced level of training, I found a lot to learn from this book.
The Kindle version is filled with typos and poorly scanned images. It looks like you are reading an early draft.

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