Reviews
eoeBarb Stuckeye(tm)s book makes the complicated science of food and taste accessible to anyone. It is as enjoyable a read as it is a thorough summary of why e~goode(tm) tastes e~good.e(tm)e e"David Chang, Chef/owner of Momofuku, "This book brilliantly weaves the subjective experience of eating together with the objective science of taste perception. A must read for food lovers and cooks alike. You'll never look at a plate of food the same again." --Ming Tsai, Chef/Owner Blue Ginger, Host/Executive Producer "Simply Ming", "Understanding taste and flavor (and the difference between them) is one of the foundations of great cuisine. Barb Stuckey's book is an excellent primer on the subject. Her enthusiasm for food and science is infectious, and she explains with clarity and humor (and some neat little experiments you can try out) exactly what happens as we eat. Great reading for cooks, foodies and indeed anyone interested in the sensory world that surrounds us." Heston Blumenthal, chef and owner of the Fat Duck restaurant, " Taste What You're Missing would be useful to anyone who cooks'with or without a culinary degree." -Peter Rainsford, Ph.D., Vice President, Academic Affairs, The Culinary Institute of America, eoe Taste What You're Missing would be useful to anyone who cooks- with or without a culinary degree.e, "This book brilliantly weaves the subjective experience of eating together with the objective science of taste perception. A must read for food lovers and cooks alike. You'll never look at a plate of food the same again." --Ming Tsai, Chef/Owner Blue Ginger, Host/Executive Producer"Simply Ming", "A fascinating book that will change the way you think of everything you eat or drink forever." --Kathleen Flinn, author of The Sharper Your Knife, the Less You Cry and The Kitchen Counter Cooking School, "A fascinating book that will change the way you think of everything you eat or drink forever." --Kathleen Flinn, author of The Sharper Your Knife, the Less You Cry and The Kitchen Counter Cooking School, "Barb Stuckey's book makes the complicated science of food and taste accessible to anyone. It is as enjoyable a read as it is a thorough summary of why 'good' tastes 'good.'" --David Chang, Chef/owner of Momofuku, eoeUnderstanding taste and flavor (and the difference between them) is one of the foundations of great cuisine. Barb Stuckeye(tm)s book is an excellent primer on the subject. Her enthusiasm for food and science is infectious, and she explains with clarity and humor (and some neat little experiments you can try out) exactly what happens as we eat. Great reading for cooks, foodies and indeed anyone interested in the sensory world that surrounds us.e e" Heston Blumenthal, chef and owner of the Fat Duck restaurant, "A fascinating book that will changethe way you think of everything you eat or drink forever." --Kathleen Flinn, author of The Sharper Your Knife, the Less You Cry and The Kitchen Counter Cooking School, eoeThis book brilliantly weaves the subjective experience of eating together with the objective science of taste perception. A must read for food lovers and cooks alike. You'll never look at a plate of food the same again.e --Ming Tsai, Chef/Owner Blue Ginger, Host/Executive ProducereoeSimply Minge, Taste What You're Missing Would Be Useful to Anyone Who Cooks- with or Without a Culinary Degree., "Barb Stuckey's book makes the complicated science of food and taste accessible to anyone. It is as enjoyable a read as it is a thorough summary of why 'good' tastes 'good.'" -David Chang, Chef/owner of Momofuku, "Simply Fascinating! Compelling! A page-turner. TASTE should be required reading for anyone who eats. In layman's terms, Barb Stuckey gives us the tools to analyze and diagnose our food neuroses, as well as get the most out of every plate of food we consume. I think if we were better tasters as a whole, we would seek out better, and yes, healthier foods for ourselves and our children. Barbara confirmed for me that there is truly no need for "kids' meals." She also convinced me to put a paper reinforcement label and blue dye on my tongue." --Carla Hall, Top Chef All-Star, Co-host on The Chew, and founder, Alchemy by Carla Hall, "Simply Fascinating! Compelling! A page-turner. TASTE should be required reading for anyone who eats. In layman's terms, Barb Stuckey gives us the tools to analyze and diagnose our food neuroses, as well as get the most out of every plate of food we consume. I think if we were better tasters as a whole, we would seek out better, and yes, healthier foods for ourselves and our children. Barbara confirmed for me that there is truly no need for "kids' meals." She also convinced me to put a paper reinforcement label and blue dye on my tongue." --Carla Hall, Top Chef All-Star, Co-host on The Chew, and founder, Alchemy by Carla Hall, "Understanding taste and flavor (and the difference between them) is one of the foundations of great cuisine. Barb Stuckey's book is an excellent primer on the subject. Her enthusiasm for food and science is infectious, and she explains with clarity and humor (and some neat little experiments you can try out) exactly what happens as we eat. Great reading for cooks, foodies and indeed anyone interested in the sensory world that surrounds us." - Heston Blumenthal, chef and owner of the Fat Duck restaurant, "This book brilliantly weaves the subjective experience of eating together with the objective science of taste perception. A must read for food lovers and cooks alike. You'll never look at a plate of food the same again." --Ming Tsai, Chef/Owner Blue Ginger, Host/Executive Producer "Simply Ming"
