Truly enlightening. But also, could most people accurately identify all five basic tastes, know the difference between taste and flavor, differentiate between bitter and astringent, or know that the often taught tongue map is fictional? People might know whether or not they enjoy something, but lack the necessary vocabulary to describe the experience. I wouldn't expect someone with limited kitchen experience to exclaim that a red sauce has an overwhelming oregano presence, just that it's too...something.I bought this book based on a review in Saveur. It did not give me the information that I wanted and at $50+, I thought that it was very overpriced.
jmakinen wrote:I was this last autumn in Barcelona - said in all the books to be one of the more expensive cities in Europe.
But italian food in Spain
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