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Cooking for the Senses

Cooking for the Senses

Vegan Neurogastronomy

Jennifer Peace Rhind and Gregor Law

Quick Overview

Presenting a new way of looking at food and flavour, this recipe book explains how the palate works and explores the senses to help you maximise flavour in your kitchen. Beautifully packaged, this first book on neurogastronomy for the home cook includes over 100 vegan recipes for everyone.
Details Price Qty
2018, 10.28in x 7.13in / 261mm x 181mm, 320pp
ISBN: 978-1-84819-300-0


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.


'Jennifer Peace Rhind and Greg Law provide here a fascinating account of nearly every kind of vegetable and fruit and its role in world cuisines, plus many recipes for preparing them. They create a new level of understanding relating these foods to stimulation of different sensory systems and the overall promotion of wellbeing within the concept of neurogastronomy. It will be valuable for vegans and practitioners of any cuisine.'
- Professor Gordon Shepherd, author of 'Neurogastronomy: How the Brain Creates Flavor and Why It Matters'

'Cooking for the Senses bridges the gap between the science of flavor perception and the art of cooking. Home cooks with a flair for experimentation will love the sensory information about vegetables, fruits, and grains-and the inventive recipes that make use of that information. A worthwhile book for vegans, vegetarians and omnivores alike.'
- Bob Holmes, author of 'Flavor: The Science of Our Most Neglected Sense'

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

'Jennifer's bountiful harvest of information creates a beautiful banquet for the mind, heart, soul and senses. Each paragraph plays a key part in the symphonic arrangement bringing in together the tastes, flavors, sounds and smells of neurogastronomy. Gregor's artfully created, mouth-watering recipes based on the principles of the book represent the creativity with which a perfumer or aromatherapist would incorporate into their synergies.'
- Lora Cantele, Editor/Publisher of 'The International Journal of Professional Holistic Aromatherapy'

'The recipes are an eclectic mix with inspiration taken from all over the world. Some are traditional and others are given a bit of a twist, but they all embrace the spirit of neurogastronomy. From Chinese mushroom sheng cai bao to Indian 'sunday best' biryani to Middle Eastern falafel koftas to Italian gnocchi, there's plenty to excite the tastebuds. The recipes will particularly suit adventurous cooks that have just started their journey into plant-based eating. But even if you're an old hand like me, there are plenty of ideas to inspire.'
- Tin and Thyme