Cooking for the Senses - Vegan Neurogastronomy

I received a DIGITAL Advance Reader Copy of this book from #NetGalley in exchange for an honest review. From the publisher How do we perceive flavour? How can understanding the senses help us to make better tasting meals? Wake up to creamy avocado with fragrant orange pepper seasoning and green Tabasco dressing, snack on sweet and citrusy carrot and lime leaf kebabs and curl up with a warming bowl of butternut squash and spinach curry. An alternative way of looking at food, Cooking for the Senses introduces neurogastronomy and explains how understanding smell, taste, and our other senses can be the key to making tasty, healthy food in your own kitchen. The authors explain the science of flavour and provide guidance on how to train your palate and be more mindful in the kitchen. This cookbook will inspire you with a practical flavour guide to a wide range of plant ingredients, and over 100 delicious vegan recipes for everyone that reflect neurogastronomy in action. Seasoned with tales of the authors' own culinary experiences, this first book on neurogastronomy for the home cook is bursting with flavour.

Let's start with this ... Definition of Neurogastronomy. Neurogastronomy is the study of how the brain creates the perception of flavor, and how it matters for human culture. This book, well, it baffled me --pages and pages and pages (113 in total) about vegetables (who knew that spices and how they affect us is interesting but it got so monotonous that I kept losing interest and just wanted the author to GET TO THE POINT - a whole page and a half on onions? The recipes were the savior to me giving this book one star --- they look so darn yummy and healthy that I cannot wait to dive in and get cooking! (I recently joined Weight Watchers so this may be the yummmmmy way for me to not get bored - I have already pre-ordered it for my already groaning bookshelves!