Copyright © Barb Stuckey 2014

    IN MAJOR BOOK STORES MARCH 13TH, 2012

    ABOUT TASTE WHAT YOU’RE MISSING

    Taste What You’re Missing gives curious eaters, Food Network watchers, kitchen tinkerers, and armchair Top Chefs the understanding and language to impress friends and families with insider knowledge about everything edible. What Harold McGee did for the science of cooking Barb Stuckey does for the science of taste in Taste What You’re Missing, a calorie-free way to get more pleasure from every bite.

    REVIEWS

    “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, Proprietor of the Fat Duck restaurant

    “Barb’s book makes the complicated science of food and taste accessible to anyone. Her book is as enjoyable a read as it is a thorough summary of why ’good’ tastes ’good.’”

    - David Chang, Chef/owner of Momofuku

    “Simply fascinating! Compelling! A page-turner. Taste What You’re Missing 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.”

    - Carla Hall, Fan-Favorite Top Chef All-Stars, Co-host on The Chew, and founder Alchemy by Carla Hall