000			03606cam a2200409 i 4500
005			20221102162410.0
008			111020s2012 nyua b 001 0 eng d
010			_a 2011038535
011			_aBIB MATCHES WORLDCAT
020			_a1439190739 _qhardback
020			_a9781439190739 _qhardback
035			_a(ATU)b12893511
035			_a(OCoLC)741542709
040			_aDLC _beng _erda _cDLC _dYDX _dBTCTA _dYDXCP _dBDX _dBKL _dOPU _dGK8 _dBUR _dCDX _dMOF _dUKMGB _dATU
042			_apcc
050	0	0	_aTX631 _b.S836 2012
082	0	0	_a641.013 _223
100	1		_aStuckey, Barb, _eauthor. _9826429
245	1	0	_aTaste what you're missing : _bthe passionate eater's guide to why good food tastes good / _cBarb Stuckey.
250			_aFirst Free Press hardcover edition.
264		1	_aNew York : _bFree Press, _c2012.
300			_aviii, 407 pages : _billustrations ; _c25 cm
336			_atext _btxt _2rdacontent
337			_aunmediated _bn _2rdamedia
338			_avolume _bnc _2rdacarrier
504			_aIncludes bibliographical references (pages 383-388) and index.
505	0		_aThe workings of the senses -- The basic tastes -- The nuances of flavor -- Putting it all together.
520			_a"Foodies rejoice! Malcolm Gladwell's favorite food inventor offers a guide to the senses with advice on how to develop your palate and better enjoy the pleasures of eating. Featured by Malcolm Gladwell in a New Yorker magazine article about the quest to develop the perfect cookie, Barb Stuckey is the food developer that famed foodies--such as Michael Pollan--turn to when they need to understand the psychology and physiology of taste. In Taste What You're Missing, Stuckey shares her professional knowledge in an engaging style that's one part Mary Roach, two parts Oliver Sacks, and a dash of Anthony Bourdain for spice.Taste What You're Missing serves up stories: seared, sauced, and garnished with humor and insight into our complicated experiences with food. First explaining the building blocks of taste perception on a physical level, Stuckey walks readers through the five basic tastes: sweet, sour, bitter, salt, and umami. She explains the critical importance of smell and how the other senses--touch, hearing, and sight--come into play when we enthusiastically dive into a plate of food. She provides eye-opening and delicious anecdotes and exercises that readers can perform to learn, for example, their unique "taster type," or the subtle differences between sour, bitter, tannic, and astringent. Armed with this new knowledge, readers can improve their ability to discern flavors, detect ingredients, and devise new taste combinations in their own kitchens. Keeping in mind that the only thing foodies like better than eating food is talking about food, Taste What You're Missing gives such curious eaters, Food Network watchers, kitchen tinkerers, and armchair Top Chefs understanding and language that will impress their friends and families with insider knowledge about everything they eat"-- _cProvided by publisher.
520			_a"The science of taste and how to improve your sense of taste so that you get the most out of every bite"-- _cProvided by publisher.
588			_aMachine converted from AACR2 source record.
650		0	_aTaste buds. _9324793
650		0	_aFood presentation. _9318040
907			_a.b12893511 _b11-07-17 _c28-10-15
942			_cB
945			_a641.013 STU _g1 _iA518475B _j0 _lcmain _n16-12-15: FOOD501: Food and the senses, Suzanne Bliss, 2 HL, Crum _o- _p$31.16 _q- _r- _s- _t0 _u5 _v0 _w0 _x1 _y.i13313307 _z29-10-15
998			_ab _a(2)c _b06-04-16 _cm _da _feng _gnyu _h0
999			_c1249797 _d1249797