Sight, Smell, Touch, Taste, Sound: A New Way to Cook

Sight, Smell, Touch, Taste, Sound: A New Way to Cook

  • Full Title : Sight, Smell, Touch, Taste, Sound: A New Way to Cook
  • Autor: Sybil Kapoor
  • Print Length: 240 pages
  • Publisher: Pavilion
  • Publication Date: September 3, 2019
  • Language: English
  • ISBN-10: 1911595679
  • ISBN-13: 978-1911595670
  • Download File Format | Size: epub | 11,62 Mb




‘The thinking person’s cookbook…It won’t just make you a more aware cook but a more fulfilled and attentive one, too. Mindfulness in the kitchen’ – Diana Henry

‘This really thrilled me. I love the journey of textures it takes you on…It’s fresh.’ – Sheila Dillon’s cookbooks of 2018, BBC Radio 4 The Food Programme

‘Sybil Kapoor is the thinking person’s cook.’ – delicious. magazine Top 10 Food Books of 2018

‘BOOK OF THE MONTH’ – The Sunday Times magazine, The Dish

‘Kapoor has a childlike gift for making cooking feel less like drudgery and more like a magical game’ – Times Literary Supplement

‘A fascinating and important book, informative, inspiring and a joy to read’ – Claudia Roden

‘One of the most influential British cookery writers of the past 30 years’ – Waitrose Weekend

‘A book to the pique the curiosity as well as the appetite – a riveting read, full of lovely recipes I can’t wait to try’ – Felicity Cloake, Food Writer

‘Sybil’s book has taken the complicated subject of the multi-sensory approach to cooking and made it both approachable and fun.’ – Kyle Connaughton, Chef/Owner SingleThread Farm-Restaurant-Inn

‘A fascinating look at the benefits of multi-sensory cooking; put science into practise with delicious everyday recipes’ – BBC Good Food magazine

‘The recipes themselves may be aimed at the ambitious home cook but the mindset is of real value to a chef.’- The Caterer magazine

What makes a dish look alluring? Can smell (flavour) enhance the pleasure of eating? Does the texture and sound of food change our perception? ‘Sight Smell Touch Taste Sound’ is essential reading for anyone who loves to cook. Sybil Kapoor leads the reader through simplified kitchen theory and a selection of tempting recipes reveal how we can unlock the power of our five senses to make amazing meals.

Cooking is the creation of dishes using different techniques and ingredients. Underlying any recipe are five fundamental elements that form the five chapters of the book: Taste, Flavour (smell), Texture (touch and sound), Temperature (touch) and Appearance. Integral to our experience of eating, these are the building blocks of cookery throughout the world, whether you are making lemon pickle in India or porridge in Scotland. This book explains how these five elements work together and shows the reader how best to use them in everyday cooking to produce simple, delicious dishes.

The book is designed so that the reader first understands a little theory, then by cooking the recipes and conducting easy practical tests suggested throughout. Carefully cross-referenced, over 125 recipes ensure a good breadth of ideas for the domestic cook, ranging from Persian Sour Lentil Soup and Blackened Salmon with Pineapple Salsa to Mint Julep and Chilli Marmalade. Refine your understanding of multi-sensory cooking and you will find that your kitchen prowess knows no bounds. This is Sybil Kapoor’s Sight Smell Touch Taste Sound: A New Way to Cook essential for any cook s bookshelf.

‘Sybil has bridged the gap between food science and everyday cuisine.’ – Tony Conigliaro, founder of the Drink Factory

‘Sybil Kapoor’s books are the most well-thumbed on my kitchen shelf, and this one is already acquiring a heavy patina of spatters…’ – Victoria Moore, Telegraph Wine Editor

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