By Gray Kunz

On Sale: Dec 14, 2008
Page Count: 272 pages
Publisher: Little, Brown and Company
ISBN-13: 9780316055499

$18.99

$24.99 CAD

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ebook (Digital original) $18.99 $24.99 CAD

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Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. They have identified 14 basic tastes in the chef’s palate and offer recipes showing how to use these fundamental building blocks.

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Peter Kaminsky

About the Author

Peter Kaminsky is the author and coauthor of many books, including Pig Perfect, Culinary Intelligence, and Green Fire, Seven Fires, and Mallmann on Fire (with Francis Mallmann). He is a longtime contributor to Food & Wine and a former columnist for the New York Times and New York magazine. He was managing editor of National Lampoon. He lives in Brooklyn, New York.

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Gray Kunz

About the Author

Peter Kaminsky is the author of numerous books, including The Moon Pulled Up an Acre of Bass, Pig Perfect, and The Elements of Taste. He was formerly New York Magazine‘s “Underground Gourmet,” and his Outdoors column runs regularly in the New York Times. His work has appeared frequently in Food & Wine and Field & Stream, and he was managing editor of National Lampoon. He lives in Brooklyn.

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