Cooking for the Senses Vegan Neurogastronomy

"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.

ISBN:	9781848193000
Publisher:	Jessica Kingsley Publishers
Imprint:	Singing Dragon
Published date:	21 Feb 2018
DEWEY:	641.5636
DEWEY edition:	23
Language:	English
Number of pages:	320
Weight:	1142g
Height:	188mm
Width:	261mm
Spine width:	25mm

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