Staff Pick
Learning to follow a recipe can be an art unto itself. Sometimes the commands are baffling and we're tempted to take shortcuts. Is the recipe written badly, or is there some arcane kitchen reason for extra or seemingly onerous tasks? Chef Daniel Patterson and perfumer Mandy Aftel explain the hows and whys of flavor-wrangling by looking at how flavors work. Their twin approach, stemming from a chef’s knowledge and a perfumer’s background, provide an engaging and unusual look at recipe building. Recommended By Tracey T., Powells.com
Synopses & Reviews
Synopsis
Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious, original food
In a world awash in cooking shows, food blogs, and recipes, the art of flavor has been surprisingly neglected. The multibillion-dollar flavor industry practices its dark arts by manipulating synthetic ingredients, and home cooks are taught to wield the same blunt instruments: salt, acid, sugar, heat. But foods in their natural state are infinitely more nuanced than the laboratory can replicate and offer far greater possibilities for deliciousness. Chef Daniel Patterson and natural perfumer Mandy Aftel are experts at orchestrating ingredients, and here they teach readers how to make the most of nature s palette via a mind-opening and palate-expanding tools and principles: the four basic rules for creating flavor; a flavor compass that points the way to transformative combinations of aromatic ingredients; learning to deploy cooking methods for maximum effect; and mastering the seven dials that let you fine-tune a dish. With more than sixty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos in their own right."
Synopsis
Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious food.
Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles:
- The Four Rules for creating flavor
- A Flavor Compass that points the way to transformative combinations
- "Locking," "burying," and other aspects of cooking alchemy
- The flavor-heightening effects of cooking methods
- The Seven Dials that let you fine-tune a dish
With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos.
Synopsis
As seen in Food52, Los Angeles Times, and Bloomberg Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious food.
Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles:
- The Four Rules for creating flavor
- A Flavor Compass that points the way to transformative combinations
- "Locking," "burying," and other aspects of cooking alchemy
- The flavor-heightening effects of cooking methods
- The Seven Dials that let you fine-tune a dish
With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos.