Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe-or to appreciate-fully. In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects...

Being able to taste people's emotions in food may at first be horrifying. But young, unassuming Rose Edelstein grows up learning to harness her gift as she becomes aware that there are secrets even her taste buds cannot discern.

The self-taught cook and restaurateur explains how to use flavor principles and such ordinary ingredients, as parmesan, tomatoes, and caramelized onions, to ratchet up the flavor of any dish, with recipes illustrating the techniques.

"Accurate enough for experts, yet simple enough for baby, this clever board book explores the science of taste."--

Looks at the varied types of animal tongues and their different uses in adaptation to their environment, from the sticky tongue of a chameleon, to the tongue of the lizardfish lined with teeth, to the tongue of the parrot used to make sounds.

Children will enrich their vocabulary in two languages while they discover more about the five senses in this educational and entertaining series of bilingual books.