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The Elements of Taste
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"A different kind of cookbook . . . original, thought-provoking, and savory." —Award-winning restaurant critic Bryan Miller, from his Foreword
Chef Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. They have identified fourteen basic tastes in the chef's palate and offer recipes showing how to use these fundamental building blocks.
Truly inspired combinations include Halibut with Spring Onion Stew in Watercress Mussel Bro...