Twelve kinds of taste
Which one are you?
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Food, Gastronomy, Cooking, Molecular gastronomy
An overview of the techniques of modern gastronomy. Nathan Myhrvold, Chris Young, and Maxime Bilet -- scientists, inventors, and accomplished cooks in their own right -- have created a six-volume 2,400 page set that reveals science-inspired techniques for preparing food.
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Cool, warm, spare and plot-driven.
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On Open Library, 25 want to.
Closest on the same fourteen dimensions, from everything scored on Taste Buds. Other media included when they land close.
