The Art of Flavor
Practices and Principles for Creating Delicious FoodBook - 2017
Chef Daniel Patterson and natural perfumer Mandy Aftel are experts at orchestrating ingredients, and here they teach readers how to make the most of nature's palette. The Art of Flavor expands tools and concepts using a flavor 'compass' to find the way to transformative combinations of aromatic ingredients; pairing ingredients to make them 'bury' (control) one another and 'lock' (achieve an alchemy that transcends the sum of the parts); learning to deploy cooking methods for maximum effect; and the seven 'dials' that let you fine-tune a dish.
Publisher: New York : Riverhead Books, 2017.
Branch Call Number: 641.5 PAT
Characteristics: 276 pages