Smagsbogen – The basic law of cooking
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An indispensable handbook in the kitchen.
What is umami? What do I do if my food is too salty? How do I make the steak taste so that the guests cheer?
Carsten Lunding has the answers, and in his latest book he generously shares his best tips. Most people are familiar with the five basic tastes: sweet, salty, sour, bitter and umami. But how do we get them into play and how do they affect each other? It plays a decisive role in how the food will taste. The quality of the ingredients is of course important for the result, but it is the taste that determines whether you end up with a successful meal. According to Carsten Lunding, seasoning is quite simply the basic law of cooking. "It's about combining to create dishes where all the flavors are present, while also appealing to the other senses," he says. "You can read a recipe and tick off your checklist of what needs to be present. The good balance is the task of the tasting. Here we elevate ourselves from something that a computer program can do to a discipline that requires practice, memory, knowledge, imagination and contact with the body and its desire.'' which, in addition to salt and pepper, may contain sugar, syrups, honey, anchovies, chocolate, broth, stock in the freezer, creme fraiche, tomato puree, vinegar, wine and lemon. If you have a basic stock, tasting is both fun and easy, and with the TASTE BOOK on the shelf you can't go wrong, promises Carsten Lunding.
In the book, chef Carsten Lunding gives good tips on how to improve the taste universe of food and become more interesting. On a daily basis, writer, chef and teacher Carsten Lunding folds his folders at Krogerup Højskole, where he teaches green gastro.
Hardcover, 80 pages.
Measures: 21x16 cm
Gina Lorubbio is responsible for the beautiful illustrations used in the book.
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