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How to Taste by Becky Selengut

How to Taste

How to Taste by Becky Selengut
Mar 13, 2018 | 240 Pages
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  • Hardcover $22.95

    Mar 13, 2018 | 240 Pages

  • Ebook $11.99

    Mar 13, 2018 | 240 Pages

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“Becky is a cook of enviable talent and a generous, insightful teacher. She somehow manages to cram an entire culinary education into just 200-odd pages using both hard science and sharp wit, and including kitchen experiments and recipes I can’t wait to make, from Sweet Potato Soup with Chile and Lemongrass to her grandmother’s brisket. I love this book.”
—Molly Wizenberg, author of A Homemade Life and Delancey
“Does your dish need salt, acidity, sweetness, or all three? What do ‘astringent’ and ‘umami’ feel like in your mouth, anyway? Becky Selengut is a chef of the people, and in this hilarious and practical manifesto, she answers those questions and many more. Your tongue is going to come out of this 100 percent smarter.”
—Matthew Amster-Burton, author of Pretty Good Number One: An American Family Eats Tokyo
How to Taste is an informative, entertaining journey inside your own mouth. Selengut’s writing is so well-seasoned with humor that you’re challenged to complete the book without at least one retronasal laugh [snort].”
—Scott Heimendinger, technical director, Modernist Cuisine

“Selengut explains the mysteries of human taste, not simply to offer scientific theory but to help both cooks and eaters to figure out how to improve their own discernment and appreciation of one of the most elusive and subjective of the five senses….A wealth of accessible, practical information marks this as a singular achievement.”
Booklist, starred review

“I don’t want to spoil the experiments in Selengut’s new book, How to Taste, for they are fascinating, fun and sometimes super-surprising, as is the book itself . . . Selengut’s book about how to [taste more astutely and, in so doing, learn how to make (your) food taste better] is a delightful, full-on geek-out.”
The Seattle Times

“This book should be your new go-to guide in the kitchen…[Selengut’s] prose is witty, and the science is presented at just the right level of food nerdiness.”
Seattle Magazine

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