| Vendor | |
|---|---|
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Mohrbooks Literary Agency
Sebastian Ritscher |
| Original language | |
| English | |
| Categories | |
| Weblink | |
| http://www.penguinrandomhouse.co … | |
THE ART OF FLAVOR
Practices and Principles for Creating Delicious Food
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.The Art of Flavorproceeds not by rote formula but via a series of mind-opening and palate-expanding tools and concepts: using a flavor "compass" to find the way to transformative combinations of aromatic ingredients; pairing ingredients to make them "bury" (control) one another and "lock" (achieve an alchemy that transcends the sum of the parts); learning to deploy cooking methods for maximum effect; and the seven "dials" that let you fine-tune a dish.
With more than 60 recipes that allow the cook to grasp each concept and put it into practice,The Art of Flavoris food for the imagination that will help cooks at any level to become flavor virtuosos in their own right. The Art of Flavor is a thinking person's cookbook that uses recipes to instill principles for creating delicious food at home, larded with fascinating information on the history and science of flavor that make it a great armchair read as well.
Daniel Patterson founded San Francisco's Michelin two-star Coi and several other Bay Area restaurants; most recently, he co-founded the acclaimed "revolutionary fast food" venture Loco'l. His awards include Food & Wine's Best New Chef and a James Beard Award for Best Chef of the West. He is the author of two previous books, and his essays have appeared in The New York Times, Food & Wine, Financial Times, San Francisco Magazine and Lucky Peach.
Mandy Aftel is an internationally known artisan perfumer and award-winning author. She has participated in many exhibitions, panels and conferences on scent and food, and regularly collaborates with chefs and mixologists. She and her work have been featured in The New York Times, Vogue, Vanity Fair, Gourmet, Bon Appetit, Food and Wine, O,and Elle, on CNN, and in countless blogs. Her previous book, Fragrant: The Secret Life of Scent, was published by Riverhead in 2014. She lives in Berkeley, CA.
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.The Art of Flavorproceeds not by rote formula but via a series of mind-opening and palate-expanding tools and concepts: using a flavor "compass" to find the way to transformative combinations of aromatic ingredients; pairing ingredients to make them "bury" (control) one another and "lock" (achieve an alchemy that transcends the sum of the parts); learning to deploy cooking methods for maximum effect; and the seven "dials" that let you fine-tune a dish.
With more than 60 recipes that allow the cook to grasp each concept and put it into practice,The Art of Flavoris food for the imagination that will help cooks at any level to become flavor virtuosos in their own right. The Art of Flavor is a thinking person's cookbook that uses recipes to instill principles for creating delicious food at home, larded with fascinating information on the history and science of flavor that make it a great armchair read as well.
Daniel Patterson founded San Francisco's Michelin two-star Coi and several other Bay Area restaurants; most recently, he co-founded the acclaimed "revolutionary fast food" venture Loco'l. His awards include Food & Wine's Best New Chef and a James Beard Award for Best Chef of the West. He is the author of two previous books, and his essays have appeared in The New York Times, Food & Wine, Financial Times, San Francisco Magazine and Lucky Peach.
Mandy Aftel is an internationally known artisan perfumer and award-winning author. She has participated in many exhibitions, panels and conferences on scent and food, and regularly collaborates with chefs and mixologists. She and her work have been featured in The New York Times, Vogue, Vanity Fair, Gourmet, Bon Appetit, Food and Wine, O,and Elle, on CNN, and in countless blogs. Her previous book, Fragrant: The Secret Life of Scent, was published by Riverhead in 2014. She lives in Berkeley, CA.
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Book
Published 2017-08-01 by Riverhead Books |
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Book
Published 2017-08-01 by Riverhead Books |