smell is a very large part of tast - a majority of it even. our taste buds are not nearly as receptive as we think they are - they can distinguish between sweet, bitter, sour, bitter, umamim and spice. but without your scent it would be almost impossible to tell the difference between, say, chicken and beef - or carrot and turnip. look at the obvious example of blind taste testing raw potatoes and apples side by side with your nose blocked.
though perhaps i was not clear, i am not actually looking for a cookbook that is explicitly written around the idea of fragrance in cooking - but a cookbook that focuses on light and typically fragrant dishes. thanks for the response though, i will keep looking :)