What books discuss taste like a pro chef would?
February 28, 2012 8:39 AM Subscribe
Please recommend good books that discuss the theory of food taste and design—analyzing flavors and textures, figuring out pairings, that sort of thing. Either savory or dessert-centered would be fine.
I’m looking for a gift for a very experienced home cook with a zillion cookbooks at home, and I thought an interesting next step might be a book that goes in greater depth into what I’ll call, for lack of a more precise term, the theory behind food enjoyment—for instance, what taste/texture components make various dishes work, how to tell whether flavors will work well or poorly together, how to tell what’s missing in any given dish or menu, etc. We’re talking basically the equivalent of color theory in quilting or crafting: not just “Here are some things that go together,” but “here’s the concept of why they go together, and here’s how to analyze/reproduce/expand upon it in your own work.”
I actually happened upon a cool dessert-y book along these lines on Amazon once, but have since mislaid the link. Anyone have any good recommendations—or, failing that, some appropriate keywords, beyond the vague "gastronomy," that I might use to google this sort of thing? Thanks so much!