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. Each of the book's 130 recipes teaches the reader how to use these fundamental building blocks, establishing basic principles so that the reader will have not only the means for creating his or her own masterpieces, but also the language to describe what the inner dynamic of flavour is. Wine lovers have long had a vocabulary to describe the complexity of wines, but gourmands have had no such lexicon - until now!
- ISBN10 0316608742
- ISBN13 9780316608749
- Publish Date 24 October 2001
- Publish Status Out of Stock
- Out of Print 9 September 2008
- Publish Country US
- Imprint Little, Brown & Company
- Format Hardcover
- Pages 272
- Language English