Orem Library

Discovering in childhood a supernatural ability to taste the emotions of others in their cooking, Rose Edelstein grows up to regard food as a curse when it reveals everyone's secret realities.

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about...

Este libro es una introducción al sentido del gusto y las diferentes cosas que puedes saborear. This book is an introduction to the sense of taste and the different things that you can taste.

Looks at how the nose and mouth work to sense tastes and smells, how those senses are related, how animals smell, and how readers can keep their noses and mouths healthy.

Discovering in childhood a supernatural ability to taste the emotions of others in their cooking, Rose Edelstein grows up to regard food as a curse when it reveals everyone's secret realities.

A child rejects a number of foods before settling on one that is just right.

Introduces the study of the sense of taste and the steps in the scientific method and outlines simple experiments that demonstrate the basic principles of tasting and how scientists work.

This much-needed cookbook combines tips and techniques with a dash of understanding about food aversion and how to help your kids-and yourself-cook beautiful meals in an empowering way, and is a groundbreaking resource for anyone who has ever been called "picky" or "discerning." Learn how to alter the texture or taste profile of a dish, or even fit it within a specific palette with a unique color-coded guide. Delicious, nutritious, and easily tailored...

Author Maria Zizka introduces readers to ideas from color theory and cooking sciences, explaining how to master food styling and cooking techniques to enhance and preserve color, without any artificial additives. But cooking by color isn't just about looks; it is an approach that draws connections between aesthetics, seasonality, and flavor. Arranged in a gradient, the recipes begin with creamy shades of white--from a coconut cod and rice bowl to...