Overview

"Two masters of composition--a chef and a perfumer--present a revolutionary new approach to creating delicious, original food.In a world awash in cooking shows, food blogs, and recipes, the art of flavor has been surprisingly neglected. The multibillion-dollar flavor industry practices its dark arts by manipulating synthetic ingredients, and home cooks are taught to wield the same blunt instruments: salt, acid, sugar, heat. But foods in their natural state are infinitely more nuanced than the laboratory can replicate--and offer far greater possibilities for deliciousness.Chef Daniel Patterson and natural perfumer Mandy Aftel are experts at orchestrating ingredients, and here they teach listeners how to make the most of nature's palette via mind-opening and palate-expanding tools and principles: the four basic rules for creating flavor; a flavor ""compass"" that points the way to transformative combinations of aromatic ingredients; learning to deploy cooking methods for maximum effect; and mastering the seven ""dials"" that let you fine-tune a dish.With more than sixty 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 in their own right."

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9781538433669

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"Daniel Patterson founded San Francisco's Michelin two-star Coi and several other Bay Area restaurants; most recently, he co-founded the acclaimed ""revolutionary fast food"" venture Loco'l. His awards include Food & Wine's Best New Chef and a James Beard Award for Best Chef of the West. Mandy Aftel is an internationally known artisan perfumer and award-winning author. She has participated in many exhibitions, panels, and conferences on scent and food, and regularly collaborates with chefs and mixologists. She and her work have been featured in the New York Times, Vogue, Vanity Fair, Gourmet, Bon Appetit, Food and Wine, O, and Elle, on CNN, and on countless blogs."

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