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The art of flavor : practices and principles for creating delicious food

text The art of flavor : 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. ... Read more
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.

Format
text
Description
276 pages ; 25 cm
Publisher
Riverhead Books 2017

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