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Cooking for the Senses

Cooking for the Senses

Jennifer Peace Rhind | Gregor Law

(2018)

Additional Information

Book Details

Abstract

"An invaluable book for anyone following a plant-based diet." Ching He Huang, TV Chef and cookery author


The first vegan cookbook to merge the science of flavour with the art of cooking, Cooking for the Senses explains how understanding sight, smell, touch, taste and sound can help you make flavourful, healthy food in your own kitchen.


With over 100 simple plant-based recipes, this cookbook shows how the rich variety of flavours available to the vegan chef can be combined to make delicious plates of food from exotic carrot and lime leaf kebabs to comforting butternut squash and spinach curry. An extensive flavour encyclopaedia, drawing on the latest research into flavour and world cuisine, and a helpful guide to the science behind our senses means the home cook will never be stuck for ideas on what to make with vegetables.


Whether you are a committed vegan, looking to eat less meat and dairy, or want to enjoy tasty vegetarian meals this first book on neurogastronomy will transform your cooking.


Jennifer's bountiful harvest of information creates a beautiful banquet for the mind, heart, soul and senses. Each paragraph plays a key part in the symphonic arrangement bringing in together the tastes, flavors, sounds and smells of neurogastronomy. Gregor's artfully created, mouth-watering recipes based on the principles of the book represent the creativity with which a perfumer or aromatherapist would incorporate into their synergies.
Lora Cantele, Editor/Publisher of 'The International Journal of Professional Holistic Aromatherapy'
An invaluable book for anyone following a plant-based diet.
Ching He Huang, TV chef and cookery author

Jennifer Peace Rhind is a Chartered Biologist with a Ph.D. from the University of Strathclyde and qualifications in massage and aromatherapy.
She has worked in flavour research and product development, as a therapist and partner in a multidisciplinary complementary healthcare clinic, in education and course development, and as a lecturer in Higher Education. She is an author, writer, mentor and essential oils consultant.
She lives in Dumfries and Galloway, Scotland.


Cooking for the Senses bridges the gap between the science of flavor perception and the art of cooking. Home cooks with a flair for experimentation will love the sensory information about vegetables, fruits, and grains-and the inventive recipes that make use of that information. A worthwhile book for vegans, vegetarians and omnivores alike.
Bob Holmes, author of 'Flavor: The Science of Our Most Neglected Sense'
Jennifer Peace Rhind and Greg Law provide here a fascinating account of nearly every kind of vegetable and fruit and its role in world cuisines, plus many recipes for preparing them. They create a new level of understanding relating these foods to stimulation of different sensory systems and the overall promotion of wellbeing within the concept of neurogastronomy. It will be valuable for vegans and practitioners of any cuisine.
Professor Gordon Shepherd, author of 'Neurogastronomy: How the Brain Creates Flavor and Why It Matters'
The recipes are an eclectic mix with inspiration taken from all over the world. Some are traditional and others are given a bit of a twist, but they all embrace the spirit of neurogastronomy. From Chinese mushroom sheng cai bao to Indian 'sunday best' biryani to Middle Eastern falafel koftas to Italian gnocchi, there's plenty to excite the tastebuds. The recipes will particularly suit adventurous cooks that have just started their journey into plant-based eating. But even if you're an old hand like me, there are plenty of ideas to inspire.
Tin and Thyme

Table of Contents

Section Title Page Action Price
Cooking for the Senses – Vegan Neurogastronomy, by Jennifer Peace Rhind and Gregor Law 3
Preface 10
Exploring \nFlavour 13
Understanding \nTaste and Flavour 14
Neurogastronomy 14
Using Your Palate 21
Mindfulness in the Kitchen 23
Ingredients \n& Flavours 24
Vegetables 26
Mushrooms and fungi 49
Fruits 52
Grains, Nuts, Seeds and Legumes 62
Herbs 77
Edible Flowers 88
Spices 89
Oils, Vinegars and Salts 102
Condiments, Spice Mixes and Sauces – Inspiration at a Glance 107
Dairy Substitutes 109
Food Preparation 110
Utensils 110
The Recipe Collection 113
Preface 114
Small Plates 115
Med Deli Ribbons 116
Alison’s Tarragon and Garlic Mushrooms 118
Beetroot and Coconut Dip 120
White Beans with Smoked Chilli and Lime Pickle 122
Maftoul \nHouse Salad 123
Green Beans with Chermoula and Tomato 124
Mushroom Ceviche 126
Indian-Inspired Kale and Kasuri Methi Potato Cakes 128
Lemon and Thyme Radiatori Potatoes 130
Gigantes Escabeche 132
Pane e Olio e Sal e Pomodoro 134
Retro Roasted Onions 136
Black Cardamom Salt-Baked Potatoes 138
Pimientos de Padron 140
Roasted Piquillo Peppers 142
Simple Turkish Salad 144
Corallini Paella in Tapas Pans 146
Roast Saag Aloo 148
Pickled Chips 150
Warm and Waxy Potato Salad 151
Griddled Sweetcorn Cobs 152
Romanesco 154
Carrot and Lime Leaf Kebabs 156
Brunches and Lunches and Picnics 159
Alison’s Breakfast Avocado 160
Black Kale Bubble and Squeak 162
Fennel Vichyssoise 164
Carpaccio of Beetroot and Kohlrabi 166
Freekeh and \nFresh Herb Salad 168
Gentle Indian Soup 170
Sardinian Fregola 172
Gigantes Plaki 174
Isabella Panzanella 176
Smoky Tomato Soup 178
Cannellini Bean and Green Bean Warm Salad 180
Orecchiette con Pangrattato 181
Ribollita 182
Zita ‘Puttanesca’ 184
Roasted Kuri Squash and Coriander Soup 186
Marrow Boat to France 187
Pissaladière 188
All out of ‘Waldorf’ Salad 190
Petit Pois à la Française 192
You Say Potato, I Say Tomato 194
Red Quinoa Bowl 196
Black Venus Rice 198
Roasted Sweet Potatoes with Spiced Coconut Yogurt 200
Tomato, Orange, Harissa and Coriander Soup 201
Pizza Evolution 202
Caper Bread Base – with Tomato and Basil 204
Porcini Bread Base – with Cherry Tomatoes and Potato 204
Warm Mediterranean Potato Salad 205
Ratatouille with Black Garlic 206
Gnocchetti Sardi and Apple Pesto Salad 208
Mixed Tomato and Butter Bean Escabeche Salad 210
Cocas 211
Four Cocas with Peperonata 212
Two Cocas with Roasted Onion and Garlic 212
Two Cocas with Spinach and Pine Nuts 212
Dinner Dates and Gentle Plates 215
Gnocchi 216
Mushroom ‘Open Lasagne’ 218
Linguine and Baby Turnips 220
Spaghetti with Roasted \n‘San Marzano’ Tomato Sauce 221
Lentil and Italian Herb Ragù 222
Bloody Mary Os 224
Mushroom Sheng Cai Bao 226
Pan-Fried Gnocchi 228
Singapore Rice Noodles 229
Mushroom Caldereta 230
Tandoori-Style Cauliflower 232
 ‘Sunday Best’ Biriyani 234
Kachin Cashew Nut and Green Bean Curry 238
Stir-Fry of Broccoli and Black Bean Sauce 240
Vietnamese Sticky Carrots 241
Southeast Asia-Inspired \nButternut Squash and Spinach Curry 242
Falafel Koftas 244
‘Long Pepper’ Pineapple Koftas 246
Briam 248
Seeking Solace in the Kitchen 251
Dressings 252
Garlic and Fresh Mint Dressing 252
Preserved Lemon Dressing 252
Apple Pesto 254
My ‘Isle of Skye’ Porridge Bread 256
Oven-Roasted Tinned Tomatoes 258
Harissa 260
‘Sunshine’ Tomato Sauce 262
Spiced Tomato and Mint Chutney 264
Mojo Verde Sauce 265
White Grape and Pistachio Focaccia 266
Saffron and Rosemary Focaccia 268
Homemade Gnocchi 270
My Falafels 272
Flatbreads 274
Peperonata 276
Caponata Revisited 278
Larder Recipes 280
Mild Curry Powder Mix 280
My Aromatic Kofta Spice Mix 280
Poor Man’s ‘International’ Cheese 282
Pickled Carrots 282
Preserved Lemons 283
Easy Pickled Cucumbers 283
Easy Pickled Beetroot 284
Chermoula 284
Dill Oil 285
Simple Pizza Sauce 285
Desserts 287
Rhubarb and Indonesian Long Pepper Crumble 288
Apple and Calvados Cranachan 290
Very Berry Delight 292
Mango and Coconut Frozen Yogurt 294
Cherry Chocolate Cake 296
Pears Poached in Craft Cider 297
Limoncello and Lime Baked Rice Pudding 298
Spiced Nectarine Tarte Tatin 300
Strawberry and Tarragon Sorbet 302
Some Important Plant Compounds and Their Role in Health Maintenance 305
Bibliography and Further Reading 307
Resources 308
Salt 308
Pepper 308
Herbs and Spices 309
Herbal Teas 309
Oils 309
Pasta and Italian Ingredients 309
Afterword 310
Acknowledgements 312
Index 313
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