Sight Smell Touch Taste Sound: A new way to cook

(Hardback)

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Exploring the five elements of cooking and eating: Taste, Flavour (smell), Texture (touch and sound), Temperature (touch) and Appearance, this book explains how these elements work together and how best to use them to produce simple, delicious dishes. This is Sybil Kapoor'sSight Smell Touch Taste Sound essential for any cook's bookshelf.
COOKERY BOOK OF THE YEAR FORTNUM & MASON FOOD AND DRINK AWARDS 2019

A fascinating and important book, informative, inspiring and a joy to read. Claudia Roden

What makes a dish look alluring Can smell (flavour) enhance the pleasure of eating Does the texture and sound of food change our perception Sight Smell Touch Taste Sound is essential reading for anyone who loves to cook. Sybil Kapoor leads the reader through simplified kitchen theory and a selection of tempting recipes reveal how we can unlock the power of our five senses to make amazing meals.

Integral to our experience of eating, our five senses are the building blocks of cookery throughout the world, whether you are making lemon pickle in India or porridge in Scotland. This book explains how these five elements work together and shows the reader how best to use them in everyday cooking to produce simple, delicious dishes.

Reviews

'The thinking person's cookbook, this explores the role of the senses in eating and cookingIt won't just make you a more aware cook but a more fulfilled and attentive one, too. Mindfulness in the kitchen.'

* Telegraph Weekend *

This is a book to stir up appetite and memory alike.

* Bread & Oyster Magazine *

This really thrilled me. I love the journey of textures it takes you onIts fresh.

-- Sheila Dillon * BBC Radio 4 The Food Programme *

'[A]n inspired new cookbook'

* The Wall Street Journal *

'Kapoor has a childlike gift for making cooking feel less like drudgery and more like a magical game.'

* Times Literary Supplement *

'[A] fresh way to think about food. A book that adds a dash of science, thought and theory, but ultimately leans on the reader to blend the ideas into their own culinary style.'

* The Caterer *

Author Bio

Sybil Kapoor is one of Britain's most respected food writers. The author of eight books, she began her career as a chef in London and New York and has since won many awards for her writing, including two prestigious Glenfiddich Awards, two Michael Smith Awards from the Guild of Food Writers and Food Writer of the Year at The Fortnum & Mason Food and Drink Awards 2015. Her features have appeared in The Guardian, The Sunday Times, The Financial Times, Sainsbury's Magazine, Delicious and Waitrose Food Illustrated, amongst others. Her bestselling books include Modern British Food, Simply British and Taste: A New Way to Cook. She contributes to The Economist's 1843 Magazine, House & Garden and the award-winning Borough Market Market Life magazine.