Sight Smell Touch Taste Sound A New Way to Cook


A fascinating and important book, informative, inspiring and a joy to read.Claudia Roden.

‘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.’  Kyle 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.

` A 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 beautiful photographs.


ISBN: 978-1-911595-67-0, Pavilion, 2018



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