The Elements of Taste

Chef Gray Kunz and food writer Peter Kaminsky present a cookbook that examines what taste is. They identify fourteen basic tastes in the chef's palate and provide recipes demonstrating how to use these fundamental building blocks. Recipe examples include Halibut with Spring Onion Stew in Watercress Mussel Broth, Spiced Shrimp in Cardamom Ancho Chili Sauce, Oven-Crisped Chicken with Maple Vinegar Sauce, Ham Hocks and Spare Ribs in Cherry Beer, Poached and Crisped Turkey Leg Provençale with Lemon Pickle, Chilled Lemongrass Soup with Coconut-Pineapple Ice Cream and Papaya, and Citrus and Passion Fruit Soufflé. The authors describe the heat, texture, and timing of taste, explaining in clear language how each flavor contributes to the total taste experience. The book contains over 130 recipes and serves as a practical introduction to taste. It teaches home cooks how to create their own dishes by understanding flavor principles and using available ingredients from their pantry or refrigerator.