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In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects flavor. He peers over the shoulders of fascinating food professionals engineering the perfect snack, chefs seeking surprising new flavor combinations, and even mathematicians pursuing the perfect pizza topping. He reveals how we can all sharpen our senses using professional techniques to name and describe flavors articulately. Whether you're someone who likes to cook creatively, delve into cutting-edge science, explore nutrition trends, or just eat, Flavor will open your mind and palate to a vast and exciting sensory world.
Customer ReviewsMost Helpful
By Kindle Customer on 03-23-18
I'm glad I listened to this book. There were some very interesting things that I liked and will remember, but too much was redundant and not applicable. The author went into too much detail about flavor chemical compounds and repeated the same concepts. That would be great as a text book, if I was studying flavor, but not very interesting to listen to.
2 of 2 people found this review helpful
By Anonymous User on 07-08-18
cover to cover this book was fascinating! the narrator did a great job keeping the reader pulled in the book! I wish I could have tried some of these dishes mentioned. now I have to do a few experiments on my own!
1 of 1 people found this review helpful