This is an engaging book that carries the reader through the reasons for seasoning things to enhance the flavors of any recipe. The author is a professional chef who begins with some theories on how different people perceive tastes. She moves on to flavor enhancers (with an emphasis on the proper use of salt) and moves through the gamut of what makes food the enjoyable sensory experience that it can be.

She takes the reader through various recipes in an experimental way and with a wry sense of humor.

If you are interested in cooking, I highly recommend this book. She goes beyond the currently popular mantra of salt, fat, acid and heat to help make you a better cook. ( )