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The cover of "The Perfume of the Kitchen"„
The Perfume of the Kitchen | The Key to Pleasure – Book Review – Admittedly, I feel a little guilty about this book review. Never before have I spent so much time presenting a book to you on my site and truly understanding it as I did with "The Perfume of the Kitchen – The Key to Enjoyment." I've held it in my hands countless times, leafed through it, put it down again, and now I've finally studied it page by page. In my opinion, this book wouldn't make sense any other way. "The Perfume of the Kitchen," despite containing 50 innovative recipes, isn't a book you can just open to any random page and start cooking. No, as the title might suggest, this book is quite different. It requires some serious delving into the details and, of course, a desire to understand. To understand how we perceive food and how our senses – sight, touch, smell, taste, even hearing – react and perceive it during food preparation. And right at the forefront, though perhaps not always consciously, is our own nose! What we smell, or rather don't smell, we also can't properly taste or differentiate. We all know this: a cold and suddenly everything tastes bland, different, empty, less sweet, or simply not the way we remember it.
Interesting information paired with appealing designs
The book "The Perfume of the Kitchen" was created by Tre Torri Verlag – which, as the publisher aptly describes itself, is a "book manufactory for taste and enjoyment" – to explore a completely new culinary concept: creating dishes based on aromas. A form of enjoyment that hasn't been explored in detail before. How does this book achieve this? Basic aromas are graphically represented in the form of a cube and scientifically analyzed. A physics professor and an experimental top chef have joined forces to create the aforementioned 50 recipes – entirely new and different. Think again if you expect to find a typical cookbook. No, in addition to the aforementioned graphic elements and recipe compilations, this book offers a wealth of interesting, informative, and technical insights into the culinary world. Anyone interested in cooking, kitchens, culinary arts, and a glimpse "behind the scenes" needs this book. Because "the eye also eats," or rather, because sight is one of our most important senses, the book naturally includes inspiring photographs with the recipes as well as graphic illustrations.
How are our senses connected to pleasure?
As mentioned, it took me a while to get into the book and understand it. Unlike other books, it approaches culinary arts and taste in connection with the senses and enjoyment, from a fresh and different perspective. The opening question, "How can perfume and food even go together?", hits the nail on the head, in my opinion. I'll leave it to you to find the answer. I'm sure you'll enjoy this book as much as I did, but take your time. Many of our dishes rely first and foremost on captivating scents and aromas; the taste only comes after the appetizing smell. Personally, this topic fascinated and appealed to me. The book "The Perfume of the School" explores this in a new, unprecedented, and refreshing way, while simultaneously demonstrating how these aromas can be skillfully combined. Indeed, the 50 unusual recipes inspired me to learn more about the world of fragrances in relation to the kitchen and cooking.
It's also worth mentioning that you should have a little "premonition" before attempting the recipes. In my opinion, this book isn't meant as an introduction to the world of cooking and understanding this subject. Rather, it shows us from a "new perspective" how we can approach the world of tastes, smells, and their skillful combination in a new and different way.
Bibliographic data:
Book presentation by: The Perfume of the Kitchen | The Key to Enjoyment
Publishing house: Tre Torri
Read a sample and buy for €49.90
Key facts: Hardcover (28 x 29 cm), 240 pages
ISBN 978-3-941641-97-6
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