商品簡介
A fascinating and important book, informative, inspiring and a joy to read.' - Claudia Roden
'A book to the pique the curiosity as well as the appetite - a riveting read, full of lovely recipes I can't wait to try.' - Felicity Cloake, Food Writer
'Sybil's book has taken the complicated subject of the multi-sensory approach to cooking and made it both approachable and fun. This is a definitive guide to the "building blocks" of creating dishes that speak on many levels and tap into our conscious and unconscious enjoyment of them.' - Kyle Connaughton, Chef/Owner SingleThread Farm-Restaurant-Inn
What makes a dish look alluring? Can smell (flavour) enhance the pleasure of eating? Does the texture and sound of food change our perception? 'Sight Smell Touch Taste Sound' is essential reading for anyone who loves to cook. Sybil Kapoor leads the reader through simplified kitchen theory and a selection of tempting recipes reveal how we can unlock the power of our five senses to make amazing meals.
Cooking is the creation of dishes using different techniques and ingredients. Underlying any recipe are five fundamental elements that form the five chapters of the book: Taste, Flavour (smell), Texture (touch and sound), Temperature (touch) and Appearance. Integral to our experience of eating, these are the building blocks of cookery throughout the world, whether you are making lemon pickle in India or porridge in Scotland. This book explains how these five elements work together and shows the reader how best to use them in everyday cooking to produce simple, delicious dishes.
The book is designed so that the reader first understands a little theory, then by cooking the recipes and conducting easy practical tests suggested throughout. Carefully cross-referenced, over 125 recipes ensure a good breadth of ideas for the domestic cook, ranging from Persian Sour Lentil Soup and Blackened Salmon with Pineapple Salsa to Mint Julep and Chilli Marmalade. Refine your understanding of multi-sensory cooking and you will find that your kitchen prowess knows no bounds. This is Sybil Kapoor's Sight Smell Touch Taste Sound: A New Way to Cook essential for any cook s bookshelf.
'Sybil has bridged the gap between food science and everyday cuisine. It's great to see there is an easier approach for home cooks like you and me, and encouragement to explore and look at food from a different point of view.' - Tony Conigliaro, founder of the Drink Factory
'Sybil Kapoor's books are the most well-thumbed on my kitchen shelf, and this one is already acquiring a heavy patina of spatters...I love love love the food in this book, and the thoughtful commentary that comes with it. From Kapoor I learnt that eating chapatti and paneer with my fingers would enhance my perception of its texture, and that some dishes, such as spiced pea and potato frittata taste better (and more silky) just-warm' - Victoria Moore, Telegraph Wine Editor
作者簡介
as a chef in London and New York and has since won many awards for her writing, including two prestigious Glenfiddich Awards, two Michael Smith Awards from the Guild of Food Writers, and Food Writer of the Year at the Fortnum & Mason Food and Drink Awards 2015. Her features have appeared in the Guardian, the Sunday Times, and the Financial Times, among others. Her bestselling books include Modern British Food and Taste: A New Way to Cook. She contributes to The Economist's 1843 Magazine, House & Garden, and the award-winning Borough Market Market Life magazine.
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