WINNER OF THE FORTNUM & MASON FOOD & DRINK AWARDS COOKERY BOOK OF THE YEAR 2019
A fascinating and important book,
informative, inspiring and a joy to read.’
‘Sybil’s book has taken the complicated subject of the
multi-sensory approach to cooking and made it both approachable and fun. This
is a definitive guide to the “building blocks” of creating dishes that speak
on many levels and tap into our
conscious and unconscious enjoyment of them.’
Connaughton, chef/owner Single Thread Farm-Restaurant-Inn, Sonoma, USA.
This book started with a
simple question: what makes a recipe delicious? Cooking is the creation of
dishes using different techniques and ingredient, but underlying any recipe are
five fundamental elements: Taste, Flavour (smell), Texture (touch and sound),
Temperature (touch) and Appearance. These form the five chapters of the book. I
wanted to understand how they worked together and how you could apply such knowledge
to improve everyday cooking. To this end, each chapter is crammed full of notes
and simple experiments, followed by recipes that illustrate my ideas. Above
all, I wanted you, the reader to have as much fun reading and cooking from the
book, as I had writing it.
Or to quote some of the reviewers: `
The thinking person`s cookbook ... It won`t just make you a more aware cook but a more fulfilled and attentive one, too. Mindfulness in the kitchen` -
Diana Henry, The Sunday Telegraph, Stella magazine.
fascinating look at the benefits of multi-sensory cooking; put science into practise with delicious everyday recipes` -
BBC Good Food magazine.
Kapoor has a childlike gift for making cooking feel less like drudgery and more like a magical game` -
Bee Wilson, Times Literary Supplement.
Linda Tordoff has
illustrated each chapter exquisitely and Keiko Oikawa has taken all the