How to Taste outlines the underlying principles of taste, and then takes a deep dive into salt, acid, bitter, sweet, fat, umami, bite (heat), aromatics, and texture. You’ll find out how temperature impacts your enjoyment of the dishes you make as does color, alcohol, and more. The handbook goes beyond telling home cooks what ingredients go well together or explaining cooking ratios. You’ll learn how to adjust a dish that’s too salty or too acidic and how to determine when something might be lacking. It also includes recipes and simple kitchen experiments that illustrate the importance of salt in a dish, or identifies whether you’re a “supertaster” or not. Each recipe and experiment highlights the chapter’s main lesson. How to Taste will ultimately help you feel confident about why and how various components of a dish are used to create balance, harmony, and deliciousness.
Join local author and chef Becky Selengut to celebrate the her newest book! Becky will be doing a demo to illustrate some of the principles outlined in her book. Please note that Becky will sign copies of How to Taste purchased at Book Larder.
Can't attend this event but still want a signed copy? Order it here for shipping and instore pickup.