How to Taste

The Curious Cook's Handbook to Seasoning and Balance, from Umami to Acid and Beyond – with Recipes

Selengut Becky

Not for sale in selected countries!

"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 colour, alcohol and more. This handbook goes beyond outlining what ingredients go together and teaches how to identify what's missing from a dish and how to adjust this. It also includes recipes and simple kitchen experiments that illustrate the importance of seasoning and identify whether you're a 'supertaster' or not. This book will help break down why and how various components of a dish are used to create balance, harmony and deliciousness.

About the Author

When she's not squid jigging, fishing, or cavorting through the woods picking wild things for her next meal, Becky Selengut is a private chef, author, humorist, and cooking teacher. A regular instructor for PCC Natural Markets and The Pantry, Selengut is also a private chef and the author of three other books: Shroom, How to Taste, and Not One Shrine. In her spare time she co-hosts a comedy podcast called Look Inside This Book Club where she reviews only the free "Look Inside" samples of outrageous romance novels. Selengut lives in Seattle with her wife and their two dogs. In the near future, Selengut hopes to clone herself so she can find the time to do more of these fun things other people call work.

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