Taste: A New Way to Cook
Sybil Kapoor
Mitchell Beazley
 This is not your typical cook book. This is less a recipe book and more a list of pleasurable culinary sensory experiments.
Sybil Kapoor breaks down the successful elements of elementary tastes - sour, salt, umami (savoury), bitter and sweet. She attempts to explain why a squeeze of lemon makes fish taste so good and why a grating of parmesan makes a minestrone so intensely savoury.
Each chapter concentrates on one main taste but explains how combinations of two or three tastes work well. Compare a bitter black coffee for example with a bitter sweet cinnamon hot chocolate. Each chapter and recipe encourages you to experiment with additions or substitutions of ingredients with examples of what combinations work and what might not. This unique approach means that the novice cook will not say "This is a recipe from ******", but is more likely to say "I played around with a few things and got this. Hope you like it!" This book teaches you the skills to go and create AND have your guests enjoy the results.
This is a great recipe book for creative cooks who do not religiously follow recipes.
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