Cooking for the Senses

Vegan Neurogastronomy

Nonfiction, Food & Drink, Vegetarian
Cover of the book Cooking for the Senses by Gregor Law, Jennifer Peace Peace Rhind, Jessica Kingsley Publishers
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Author: Gregor Law, Jennifer Peace Peace Rhind ISBN: 9780857012517
Publisher: Jessica Kingsley Publishers Publication: February 21, 2018
Imprint: Singing Dragon Language: English
Author: Gregor Law, Jennifer Peace Peace Rhind
ISBN: 9780857012517
Publisher: Jessica Kingsley Publishers
Publication: February 21, 2018
Imprint: Singing Dragon
Language: English

"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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

"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.

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