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Taste what you're missing : the passionate eater's guide to why good food tastes good 1st Free Press hardcover ed

Taste what you're missing : the passionate eater's guide to why good food tastes good 1st Free Press hardcover ed (Loan 1 times)

Material type
단행본
Personal Author
Stuckey, Barb.
Title Statement
Taste what you're missing : the passionate eater's guide to why good food tastes good / Barb Stuckey.
판사항
1st Free Press hardcover ed.
Publication, Distribution, etc
New York :   Free Press,   2012.  
Physical Medium
viii, 407 p. : ill. ; 25 cm.
ISBN
9781439190739 (hardback) 1439190739 (hardback)
요약
"Foodies rejoice! Malcolm Gladwell's favorite food inventor offers a guide to the senses with advice on how to develop your palate and better enjoy the pleasures of eating. Featured by Malcolm Gladwell in a New Yorker magazine article about the quest to develop the perfect cookie, Barb Stuckey is the food developer that famed foodies--such as Michael Pollan--turn to when they need to understand the pyschology and physiology of taste. In Taste What You're Missing, Stuckey shares her professional knowledge in an engaging style that's one part Mary Roach, two parts Oliver Sacks, and a dash of Anthony Bourdain for spice.Taste What You're Missing serves up stories: seared, sauced, and garnished with humor and insight into our complicated experiences with food. First explaining the building blocks of taste perception on a physical level, Stuckey walks readers through the five basic tastes: sweet, sour, bitter, salt, and umami. She explains the critical importance of smell and how the other senses--touch, hearing, and sight--come into play when we enthusiastically dive into a plate of food. She provides eye-opening and delicious anecdotes and exercises that readers can perform to learn, for example, their unique "taster type," or the subtle differences between sour, bitter, tannic, and astringent. Armed with this new knowledge, readers can improve their ability to discern flavors, detect ingredients, and devise new taste combinations in their own kitchens. Keeping in mind that the only thing foodies like better than eating food is talking about food, Taste What You're Missing gives such curious eaters, Food Network watchers, kitchen tinkerers, and armchair Top Chefs understanding and language that will impress their friends and families with insider knowledge about everything they eat"--
Bibliography, Etc. Note
Includes bibliographical references (p.383-388) and index.
Subject Added Entry-Topical Term
Gastronomy. Taste buds. Food presentation.
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001 000045709242
005 20120614134507
008 120614s2012 nyua b 001 0 eng
010 ▼a 2011038535
020 ▼a 9781439190739 (hardback)
020 ▼a 1439190739 (hardback)
035 ▼a (KERIS)REF000016563112
040 ▼a DLC ▼c DLC ▼d DLC ▼d 211009
050 0 0 ▼a TX631 ▼b .S836 2012
082 0 0 ▼a 641.01/3 ▼2 22
084 ▼a 641.013 ▼2 DDCK
090 ▼a 641.013 ▼b S932t
100 1 ▼a Stuckey, Barb.
245 1 0 ▼a Taste what you're missing : ▼b the passionate eater's guide to why good food tastes good / ▼c Barb Stuckey.
250 ▼a 1st Free Press hardcover ed.
260 ▼a New York : ▼b Free Press, ▼c 2012.
300 ▼a viii, 407 p. : ▼b ill. ; ▼c 25 cm.
504 ▼a Includes bibliographical references (p.383-388) and index.
520 ▼a "Foodies rejoice! Malcolm Gladwell's favorite food inventor offers a guide to the senses with advice on how to develop your palate and better enjoy the pleasures of eating. Featured by Malcolm Gladwell in a New Yorker magazine article about the quest to develop the perfect cookie, Barb Stuckey is the food developer that famed foodies--such as Michael Pollan--turn to when they need to understand the pyschology and physiology of taste. In Taste What You're Missing, Stuckey shares her professional knowledge in an engaging style that's one part Mary Roach, two parts Oliver Sacks, and a dash of Anthony Bourdain for spice.Taste What You're Missing serves up stories: seared, sauced, and garnished with humor and insight into our complicated experiences with food. First explaining the building blocks of taste perception on a physical level, Stuckey walks readers through the five basic tastes: sweet, sour, bitter, salt, and umami. She explains the critical importance of smell and how the other senses--touch, hearing, and sight--come into play when we enthusiastically dive into a plate of food. She provides eye-opening and delicious anecdotes and exercises that readers can perform to learn, for example, their unique "taster type," or the subtle differences between sour, bitter, tannic, and astringent. Armed with this new knowledge, readers can improve their ability to discern flavors, detect ingredients, and devise new taste combinations in their own kitchens. Keeping in mind that the only thing foodies like better than eating food is talking about food, Taste What You're Missing gives such curious eaters, Food Network watchers, kitchen tinkerers, and armchair Top Chefs understanding and language that will impress their friends and families with insider knowledge about everything they eat"-- ▼c Provided by publisher.
520 ▼a "The science of taste and how to improve your sense of taste so that you get the most out of every bite"-- ▼c Provided by publisher.
650 0 ▼a Gastronomy.
650 0 ▼a Taste buds.
650 0 ▼a Food presentation.
945 ▼a KLPA

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Main Library/Western Books/ Call Number 641.013 S932t Accession No. 111668199 Availability Available Due Date Make a Reservation Service B M

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