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 | ||
Blank Page |