The Art of Flavor: Practices and Principles for Creating Delicious Food
ISBN-13:
9781594634307
ISBN-10:
1594634300
Author:
Daniel Patterson, Mandy Aftel
Publication date:
2017
Publisher:
Riverhead Books
Format:
Hardcover
288 pages
FREE US shipping
Book details
ISBN-13:
9781594634307
ISBN-10:
1594634300
Author:
Daniel Patterson, Mandy Aftel
Publication date:
2017
Publisher:
Riverhead Books
Format:
Hardcover
288 pages
Summary
The Art of Flavor: Practices and Principles for Creating Delicious Food (ISBN-13: 9781594634307 and ISBN-10: 1594634300), written by authors
Daniel Patterson, Mandy Aftel, was published by Riverhead Books in 2017.
With an overall rating of 4.3 stars, it's a notable title among other
Cooking Methods
(Reference, Cooking Education & Reference, History, Professional Cooking, Party Planning, Entertaining & Holidays, Cooking, Encyclopedias & Subject Guides) books. You can easily purchase or rent The Art of Flavor: Practices and Principles for Creating Delicious Food (Hardcover) from BooksRun,
along with many other new and used
Cooking Methods
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.62.
Description
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.
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.
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