The Art of Flavor

The Art of Flavor

Practices and Principles for Creating Delicious Food

Book - 2017
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Penguin Putnam
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.

Baker & Taylor
Shares principles and tools that help home cooks to better understand transformative combinations of aromatics which can fine tune dishes, covering such topics as the four rules for creating flavor and flavor-heightening effects of cooking methods.

& Taylor

A chef and a natural perfumer join forces to show how to make the most of nature’s palette through this collection of tools and concepts that allow home cooks to better understand transformative combinations of aromatics and help them fine tune their dishes.

Publisher: New York : Riverhead Books, 2017
ISBN: 9781594634307
Branch Call Number: 641.5 P277a
Characteristics: 276 pages ; 25 cm
Additional Contributors: Aftel, Mandy


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