Instead of limiting the cook to exacting recipes, this book explains the underlying principles of flavor and texture in sixty different vegetables, a dozen grain dishes, and twelve plant-based proteins and shows how various cooking and preparation methods can transform foods.Over 200 recipe "sketches" showcase different foods and demonstrate how to cook and flavor them without precise measuring and complicated instructions.
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Joanne Saltzman is the founder and director of The School of Natural Cookery in Boulder, Colorado. She is also the author of Amazing Grains and Romancing the Beans.
Use this powerful primer on transforming foods to utilize the ingredients you have on hand and create unique, perfectly balanced, impeccably seasoned dishes. Designed for those who want to study cooking more deeply than what is typically offered in ordinary cookbooks, you'll learn the art of whole food preparation using "The Language of Cooking," which teaches you to rely on your intutition and connection with food, rather than a recipe.Soon you'll be able to engage your imagination, stimulate your senses, and explore tha nature and nuances of food in a new way.
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