An edition of The art of flavor
(2017)
The art of flavor
practices and principles for creating delicious food
by Daniel Patterson
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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, with more than eighty recipes that demonstrate each concept and put it into practice" --Adapted from jacket.
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The art of flavor: practices and principles for creating delicious food
2017, Riverhead Books
in /languages/eng
1594634300 9781594634307
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Book Details
Table of Contents
A brief, biased history of flavor
Consider the apple: ingredients
Creating flavor
The four rules of flavor
The flavor compass
Alchemy: locking and burying
The raw and the cooked...and the baked, steamed, and grilled
The seven dials.
Edition Notes
Includes bibliographical references (pages [267]-271) and index of recipes.
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- Created May 23, 2019
- 4 revisions
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| January 6, 2024 | Edited by ImportBot | import existing book |
| September 20, 2021 | Edited by ImportBot | import existing book |
| August 17, 2020 | Edited by ImportBot | import existing book |
| May 23, 2019 | Created by MARC Bot | import new book |