Cooking for the Senses

Jennifer Peace Rhind, Gregor Law

ISBN 10: 1848193009 / ISBN 13: 9781848193000

Published by Jessica Kingsley Publishers, GB, 2018

About this Item

"An invaluable book for anyone following a plant-based diet." Ching He Huang, TV Chef and cookery author The first vegan cookbook to merge the science of flavour with the art of cooking, Cooking for the Senses explains how understanding sight, smell, touch, taste and sound can help you make flavourful, healthy food in your own kitchen. With over 100 simple plant-based recipes, this cookbook shows how the rich variety of flavours available to the vegan chef can be combined to make delicious plates of food from exotic carrot and lime leaf kebabs to comforting butternut squash and spinach curry. An extensive flavour encyclopaedia, drawing on the latest research into flavour and world cuisine, and a helpful guide to the science behind our senses means the home cook will never be stuck for ideas on what to make with vegetables. Whether you are a committed vegan, looking to eat less meat and dairy, or want to enjoy tasty vegetarian meals this first book on neurogastronomy will transform your cooking.

Seller Inventory # LU-9781848193000

Bibliographic Details

• Title: Cooking for the Senses
• Publisher: Jessica Kingsley Publishers, GB
• Publication Date: 2018
• Language: English
• ISBN 10: 1848193009
• ISBN 13: 9781848193000
• Binding: Hardback
• Condition: New
• Weight: 1140 grams

About this title

Synopsis

"An invaluable book for anyone following a plant-based diet." Ching He Huang, TV Chef and cookery author

The first vegan cookbook to merge the science of flavour with the art of cooking, Cooking for the Senses explains how understanding sight, smell, touch, taste and sound can help you make flavourful, healthy food in your own kitchen.

With over 100 simple plant-based recipes, this cookbook shows how the rich variety of flavours available to the vegan chef can be combined to make delicious plates of food from exotic carrot and lime leaf kebabs to comforting butternut squash and spinach curry. An extensive flavour encyclopaedia, drawing on the latest research into flavour and world cuisine, and a helpful guide to the science behind our senses means the home cook will never be stuck for ideas on what to make with vegetables.

Whether you are a committed vegan, looking to eat less meat and dairy, or want to enjoy tasty vegetarian meals this first book on neurogastronomy will transform your cooking.

About the Author

Jennifer Peace Rhind is a Chartered Biologist with a Ph.D. from the University of Strathclyde and qualifications in massage and aromatherapy.
She has worked in flavour research and product development, as a therapist and partner in a multidisciplinary complementary healthcare clinic, in education and course development, and as a lecturer in Higher Education. She is an author, writer, mentor and essential oils consultant.
She lives in Dumfries and Galloway, Scotland.