Like sight, smell and the other senses we take for granted, taste is something we do mostly without thinking. But local chef, cooking instructor and cookbook author Becky Selengut wants us to start noticing the flavors in our food more mindfully.
Selengut’s new book, How to Taste: The Curious Cook’s Handbook to Seasoning and Balance, from Umami to Acid and Beyond—with Recipes (to be released March 13; $22.95, Sasquatch Books), was born out of a career spent teaching cooking at community colleges and other venues—and realizing that not all palates are created equally.
“What exactly does ‘season to taste’ mean?” her students asked.
This book, an approachable guide that touches on the science of taste with helpful quips, playful experiments and balanced recipes, is her answer. Her prose is witty, and the science is presented at just the right level of food nerdiness.
Hint: Salt and acid are your two very best friends in preparing a balanced dish.
Book photo by Tony Ong