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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
Hardback
2018, 10.28in x 7.13in / 261mm x 181mm, 320pp
ISBN: 978-1-84819-300-0
$35.00

Description

"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.

Reviews

'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

Authors