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"Embrace the beauty of bitter flavors. Bitterness is often dubbed an acquired taste. In this bold cookbook, UK MasterChef 2021 finalist Alexina Anatole shows how it can elevate your cooking and add complexity and depth to a dish. Bringing together the best flavors from around the world with a combination of savory and sweet dishes, Alexina shows you how to cook with bitter ingredients in a way that suits your palate. Spanning ten ingredients that...

Can you describe how the flavor of halibut differs from that of red snapper? How the taste of a Fuji apple differs from a Spartan? For most of us, this is a difficult task: flavor remains a vague, undeveloped concept that we don't know enough about to describe-or appreciate-fully. In this delightful and compelling exploration of our most neglected sense, veteran science reporter Bob Holmes shows us just how much we're missing. Considering every angle...

"This much-needed cookbook combines tips and techniques with a dash of understanding about food aversion and how to help your kids--and yourself--cook beautiful meals in an empowering way, and is a groundbreaking resource for anyone who has ever been called "picky" or "discerning." Learn how to alter the texture or taste profile of a dish, or even fit it within a specific palette with a unique color-coded guide. Delicious, nutritious, and easily tailored...

An introduction to the sense of taste and the different things that you can taste.

Teaches children about tasting and compares how our taste buds differ from animals' and insects' taste buds.

"In this delectable sequel to The Secret French Recipes of Sophie Valroux, a chef on the rise fuels her passion for cooking while enduring the hardest challenge she's ever faced: She's lost her sense of taste. Everybody wants a piece of grand chef Sophie Valroux. With her once-destroyed reputation fully recovered, Sophie is making her mark in the culinary world as the head chef at the Chateau de Champvert, the beautiful estate that she inherited from...

Who doesn't love to dive into a good meal? Our sense of taste is important-without it, how would we know what we like to eat? Early readers take a tour of their taste buds and explore worlds of flavor. From a fresh, sweet orange to a yummy slice of pizza, readers will learn all about this savory sense with text presented in standard Latin American Spanish and English. Strong picture-text correlation enhanced by full-color photographs helps build early...

"An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the world's best chefs, Arielle Johnson, with more than 75 recipes-plus a foreword by René Redzepi"-- Provided by publisher.

"Accurate enough for experts, yet simple enough for baby, this clever board book explores the science of taste."-- Provided by publisher.

Why is chocolate melting on the tongue such a decadent sensation? Why do we love crunching on bacon? Why is fizz-less soda such a disappointment to drink, and why is flat beer so unappealing to the palate? Our sense of taste produces physical and emotional reactions that cannot be explained by chemical components alone. Eating triggers our imagination, draws on our powers of recall, and activates our critical judgment, creating a unique impression...