Recently I bought "The Art of Blending" by Lior Lev Sercarz based upon a mention in a New York Times article. I thought I might learn something about pairing specific spices with different foods. But not. It's a book about Lior's blends and using those blends on specific recipes. I complained. Lior offered a refund. I said no since one day I will put together a database showing what goes with what based on the book.
I also bought his $150 global spice collection and Bloody Mary master collection and have been happily using since.
Having been born in Detroit from a father that burned boiling water learning about taste has been a challenge. Not enough info is in cookbooks about this until I discovered "The Elements of Taste" and am now reading it.
When I got Grant Ashatz's Alinea cookbook I was first introduced to the elements of taste. Someplace in the front pages he mentioned salty, sweet, savory, bitter, something else and later I learned of umami. I can find the 5th thing in Grant's book anymore, but that doesn't matter.
"The Elements of Taste" goes much further. It classifies different taste as:
Tastes that Push
David Kinch of fire burned Manressa in Los Gatoes rattled off the 5 to me once when I was chatting with him.
Still can't remember.
Then a few weeks ago I was talking with Chef Ryan of Nick's Next Door about new items that might show up on their several years old, but very delicious menu. He he said a chef starts with the tastes he/she wants for the eater. That was a remarkable thing for me. And I told him so.
He asked how I started. I said, I opened the refrigerator.
I'll make my notes here as I work (read and cook) thru the book and understand taste.
I also bought his $150 global spice collection and Bloody Mary master collection and have been happily using since.
Having been born in Detroit from a father that burned boiling water learning about taste has been a challenge. Not enough info is in cookbooks about this until I discovered "The Elements of Taste" and am now reading it.
When I got Grant Ashatz's Alinea cookbook I was first introduced to the elements of taste. Someplace in the front pages he mentioned salty, sweet, savory, bitter, something else and later I learned of umami. I can find the 5th thing in Grant's book anymore, but that doesn't matter.
"The Elements of Taste" goes much further. It classifies different taste as:
Tastes that Push
- Salty
- Sweet
- Picante: Like pepper
- Tangy
- Vinted: Wine/Complex
- Bulby: Fried onions
- Floral Herbal
- Spiced Aromatic: Cinnamon, cloves, allspice, mace, coriander, cumin, saffron, star anise
- Funky: cabbage, truffles, aged meat/cheese
Taste Platforms
- Garden
- Meaty
- Oceanic
- Starchy
Tastes that Punctuate
- Sharp bitter
- Texture
David Kinch of fire burned Manressa in Los Gatoes rattled off the 5 to me once when I was chatting with him.
Still can't remember.
Then a few weeks ago I was talking with Chef Ryan of Nick's Next Door about new items that might show up on their several years old, but very delicious menu. He he said a chef starts with the tastes he/she wants for the eater. That was a remarkable thing for me. And I told him so.
He asked how I started. I said, I opened the refrigerator.
I'll make my notes here as I work (read and cook) thru the book and understand taste.
