The Art of Flavor / Flavour: Practices and Principles for Creating Delicious Food by Daniel Patterson and Mandy Aftel

  • Butternut soup with apple and ginger (page 34)

    from The Art of Flavor / Flavour: Practices and Principles for Creating Delicious Food The Art of Flavor / Flavour by Daniel Patterson and Mandy Aftel

    • Categories: Soups; Vegetarian
    • Ingredients: butternut squash; apples; vegetable stock; fresh ginger; limes; cilantro; crème fraîche
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Reviews about this book

  • Food52

    ...a beautiful, albeit ambitious cookbook that isn’t just a collection of recipes (although there are over 75), but an attempt to identify the principles “that govern how flavor is composed.”

    Full review

  • Food52

    Explanation of 7 taste dials of flavor - inspired by the book.

    Full review

  • Food52

    Explanation of rule #4 of 4 basic rules of flavor - inspired by the book.

    Full review

  • Food52

    Explanation of rule #3 of 4 basic rules of flavor - inspired by the book.

    Full review

  • Food52

    Explanation of rule #2 of 4 basic rules of flavor - inspired by the book.

    Full review

  • Food52

    Explanation of rule #1 of 4 basic rules of flavor - inspired by the book.

    Full review
  • ISBN 10 1594634300
  • ISBN 13 9781594634307
  • Linked ISBNs
  • Published Aug 01 2017
  • Format Hardcover
  • Page Count 256
  • Language English
  • Countries United States
  • Publisher Riverhead Books

Publishers Text

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.

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