Bibliograph

The art of flavor, practices and principles for creating delicious food, Daniel Patterson and Mandy Aftel

Type

Label

The art of flavor, practices and principles for creating delicious food, Daniel Patterson and Mandy Aftel

Language

eng

Bibliography note

Includes bibliographical references (pages [267]-271) and index of recipes

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

The art of flavor

Nature of contents

bibliography

Oclc number

966386595

Responsibility statement

Daniel Patterson and Mandy Aftel

Sub title

practices and principles for creating delicious food

Summary

"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

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

Classification