The elements of taste / Gray Kunz and Peter Kaminsky ; photographs by André Baranowski ; foreword by Bryan Miller.

Format:

Book

Author/Creator:

Kunz, Gray.

Kaminsky, Peter, author.

Contributor:

Baranowski, André, photographer.

Miller, Bryan, writer of foreword.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Cooking.

Menus.

Genre:

Menus.

Penn Provenance:

Blank, Fritz (bookplate) (donor)

Physical Description:

ix, [1], 261, [1] pages : illustrations (some color) ; 29 cm

Edition:

First Edition

Place of Publication:

Boston : Little, Brown and Company, 2001.

Contents:

Foreword / by Bryan Miller

Introduction

The Fourteen Elements of Taste. Tastes that Push. Salty; Picante; Sweet

Tastes that Pull. Tangy; Vinted; Bulby; Spiced Aromatic; Floral Herbal; Funky

Tastes that Punctuate. Sharp/Bitter

Taste Platforms. Garden; Meaty; Oceanic; Starchy

The Elements of Cuisine. The Chef's Larder. Breadings; Glazes; Spice Mixes; Toppings; Broths; Sauces; Brines; Pickles

A Chef's Note.

Notes:

Text printed in black and red-brown.

Includes index.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has bookplate of Chef Fritz Blank.

Kislak copy has dust jacket retained.

Kislak copy has map of Quoddy Loop Day Trip from St. Andews laid in.

ISBN:

0316608742 (cloth) :

9780316608749

OCLC:

45804591