Cooking for the Senses: Vegan Neurogastronomy

by Jennifer Peace Peace Rhind, Gregor Law

Overview

"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.

Product Details

ISBN-13:	9781848193000
Publisher:	Jessica Kingsley Publishers
Publication date:	02/21/2018
Pages:	320
Product dimensions:	9.90(w) x 7.10(h) x 1.00(d)

About the Author

Jennifer Peace Rhind is a Chartered Biologist with a Ph.D. from the University of Strathclyde and qualifications in massage and aromatherapy.
She has worked in flavour research and product development, as a therapist and partner in a multidisciplinary complementary healthcare clinic, in education and course development, and as a lecturer in Higher Education. She is an author, writer, mentor and essential oils consultant.
She lives in Dumfries and Galloway, Scotland.

Table of Contents

Preface. Part I. Exploring Flavour. 1. Understanding Taste and Flavour. 1.1. Neurogastronomy. 2. Ingredients and Flavours. 2.1. Vegetables. 2.2. Fruits. 2.3. Grains, Nuts, Seeds and Legumes. 2.4. Herbs. 2.5. Edible flowers. 2.6. Spices. 2.7. Oils and Vinegars and Salts. 2.8. Condiments, Spice Mixes and Sauces - Inspiration at a Glance. 2.9. Dairy Substitutes. 3. Food Preparation. 3.1. Utensils. 3.2. Using Your Palate. 3.3. Mindfulness in the Kitchen. Part II. The Recipe Collection. Preface to the Recipe Collection. 4. Small Plates. 5. Brunches & Lunches & Picnics (oh my!). 6. Dinner Dates & Gentle Plates. 7. Seeking Solace in the Kitchen. 8. Desserts. 9. Some Important Plant Compounds and Their Role in Health Maintenance.

Editorial Reviews

Jennifer's bountiful harvest of information creates a beautiful banquet for the mind, heart, soul and senses. Each paragraph plays a key part in the symphonic arrangement bringing in together the tastes, flavors, sounds and smells of neurogastronomy. Gregor's artfully created, mouth-watering recipes based on the principles of the book represent the creativity with which a perfumer or aromatherapist would incorporate into their synergies.

Lora Cantele

The recipes are an eclectic mix with inspiration taken from all over the world. Some are traditional and others are given a bit of a twist, but they all embrace the spirit of neurogastronomy. From Chinese mushroom sheng cai bao to Indian 'sunday best' biryani to Middle Eastern falafel koftas to Italian gnocchi, there's plenty to excite the tastebuds. The recipes will particularly suit adventurous cooks that have just started their journey into plant-based eating. But even if you're an old hand like me, there are plenty of ideas to inspire.

Tin and Thyme

Cooking for the Senses bridges the gap between the science of flavor perception and the art of cooking. Home cooks with a flair for experimentation will love the sensory information about vegetables, fruits, and grains-and the inventive recipes that make use of that information. A worthwhile book for vegans, vegetarians and omnivores alike.

Bob Holmes

Jennifer Peace Rhind and Greg Law provide here a fascinating account of nearly every kind of vegetable and fruit and its role in world cuisines, plus many recipes for preparing them. They create a new level of understanding relating these foods to stimulation of different sensory systems and the overall promotion of wellbeing within the concept of neurogastronomy. It will be valuable for vegans and practitioners of any cuisine.

Professor Gordon Shepherd

An invaluable book for anyone following a plant-based diet.

Ching He Huang