A reduced or missing sense of smell often has major consequences for the enjoyment of food and the ability to cook. This book provides the necessary tools to highlight the other senses in the food and prepare a tasty meal in spite of the smell loss. By focusing on basic taste, texture and other sensory tools, the reader is guided through how the food should be prepared and seasoned.
The recipes in the book are structured so that the principles of cooking are mastered and can be immediately used in other dishes. The principles and recipes have been tested, used and adjusted at our cooking schools for patients with smell loss.
The book is a collaboration between chefs Christian Bøjlund and Rasmus Bredahl and Alexander Wieck Fjældstad (MD, PhD) from the Flavour Institute (Aarhus University, Denmark) and the Clinic for Smell and Taste Disorders (Ear Nose and Throat Department, Gødstrup Regional Hospital, Denmark).