The Art of Flavor: Practices and Principles for Creating

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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 food.
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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:
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Â·Â Â Â Â Â Â Â Â The Four Rules for creating flavor
Â·Â Â Â Â Â Â Â Â A Flavor Compass that points the way to transformative combinations
Â·Â Â Â Â Â Â Â Â â€œLocking,â€ â€œburying,â€ and other aspects of cooking alchemy
Â·Â Â Â Â Â Â Â Â The flavor-heightening effects of cooking methods
Â·Â Â Â Â Â Â Â Â The Seven Dials that let you fine-tune a dish
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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.
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Country	USA
Binding	Kindle Edition
EISBN	9780698197169
Format	Kindle eBook
Label	Riverhead Books
Manufacturer	Riverhead Books
NumberOfPages	282
PublicationDate	2017-08-01
Publisher	Riverhead Books
ReleaseDate	2017-08-01
Studio	Riverhead Books

The Art of Flavor: Practices and Principles for Creating Delicious Food

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