Description
How do we perceive flavour? How can understanding the senses help us to make better tasting meals?
Wake up to creamy avocado with fragrant orange pepper seasoning and green Tabasco dressing, snack on sweet and citrusy carrot and lime leaf kebabs and curl up with a warming bowl of butternut squash and spinach curry. An alternative way of looking at food, Cooking for the Senses introduces neurogastronomy and explains how understanding smell, taste and our other senses can be the key to making tasty, healthy food in your own kitchen. The authors explain the science of flavour and provide guidance on how to train your palate and be more mindful in the kitchen. This cookbook will inspire you with a practical flavour guide to a wide range of plant ingredients, and over 100 delicious vegan recipes for everyone that reflect neurogastronomy in action.
Seasoned with tales of the authors' own culinary experiences, this first book on neurogastronomy for the home cook is bursting with flavour.
My Thoughts:
My Thoughts:
***Thank you to Singing Dragon/Jessica Kingsley Publishers and NetGalley for the ARC with the understanding that any review provided will be my honest opinion of the book.***
Ever heard of neurogastronomy? How about Vegan neurogastronomy? I certainly hadn't prior to this book. This book is all about cooking for the sense....see what I did there lol? Seriously though, this is the perfect cookbook for anyone who is Vegan or simply just wanting to learn a new way to appreciate food. I love food and I honestly believe that it can bring all kinds of people together. For me, cooking food isn't just about making edible food. I want people to drool over the simple smell of it cooking. The author of this book spends the first half of the book teaching you to really appreciate the smell and flavors of different vegetables, herbs, and spices. I actually felt that there was a little too much detail given on the science behind neurogastronomy and it dragged a bit. I learned a lot of information on artichokes and tomatoes that I literally will never use. That aside, it was a fairly good book.
I really liked the section on "Condiments, Spice Mixes, and Sauces". I actually made a couple mason jars up with various sauces like chermoula, gremolata, and chimichurri verde.
I also really liked the section where she discusses avocados, various mushrooms, and nuts. I love all these ingredients but often run out of new ways to use them. I even learned to make a quick vinaigrette using apple cider vinegar and wholegrain mustard. I am not Vegan so there are a lot of recipes that didn't appeal to me but I am going to try the Lemon and Thyme Radiatori Potatoes and the Green Beans with Chermoula and Tomato. I would recommend anyone Vegan to give this book a try.
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