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—David Chang, Chef/owner of Momofuku
“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 )
“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
"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
"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
“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 helpful, systematic approach to developing a discriminating palate." (--Kirkus )
Fascinating and useful to anyone who eats food. Great information...Published 28 days ago by KimberlyK
I read it and loved what I learned from it and have since given it as a gift to many friends. My sense and understanding of taste have woken up! Read morePublished 1 month ago by trackyj
I've sold a lot of these. (You're welcome Barb. You know we're SF neighbors and should chocolate taste some time. Read morePublished 1 month ago by Jessica L Ferraro
This book is a must for any foodie who has a keen interest in the complete sensory evaluation associated with foodPublished 2 months ago by Bill Pink
Nice book. Starts very promising, but slackens into a long-winded story that loosens the core of the story somewhat.
But still some very interesting facts and information.
This book is so informative. I keep citing information from it to my friends at all my meals. I'd definitely recommend it to anyone interested in food and taste.Published 7 months ago by Dara Warnre
Surprisingly helpful in debunking myths in wine tasting culture, to say the least. Without any doubt, clearly illustrates the anatomy of the sense of Taste.Published 8 months ago by Fernando A. Diez
As another reviewer wrote, this book is way dumbed down; the highly cautious author explains everything from several directions, then hedges, and makes disclaimers. Boring! Read morePublished 10 months ago by Martin Montana