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Whether it's a grilled cheese sandwich with tomato soup or a salted caramel coated in dark chocolate, you know when food tastes good. Now here's the amazing story behind why you love some foods and can't tolerate others. Whether it's a salted caramel or pizza topped with tomatoes and cheese, you know when food tastes good. Now, Barb Stuckey, a seasoned food developer to whom food companies turn for help in creating delicious new products, reveals the amazing story behind why you love some foods and not others. Through fascinating stories, you'll learn how our five senses work together to form flavor perception and how the experience of food changes for people who have lost their sense of smell or taste. You'll learn why kids (and some adults) turn up their noses at Brussels sprouts, how salt makes grapefruit sweet, and why you drink your coffee black while your spouse loads it with cream and sugar. Eye-opening experiments allow you to discover your unique "taster type" and to learn why you react instinctively to certain foods. You'll improve your ability to discern flavors and devise taste combinations in your own kitchen for delectable results. What Harold McGee did for the science of cooking Barb Stuckey does for the science of eating in Taste--a calorie-free way to get more pleasure from every bite.
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"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 "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" ""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 A helpful, systematic approach to developing a discriminating palate."----Kirkus "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" "Barb Stuckey's book makes the complicated science of food and taste accessible to anyone. It is as enjoyable a read as it is a thorough summary of why 'good' tastes 'good.'"--David Chang, Chef/owner of Momofuku "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

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