The Art of Flavor

The Art of Flavor

Practices and Principles for Creating Delicious Food

Book - 2017
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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.
ISBN: 9781594634307
Branch Call Number: 641.5 PAT
Characteristics: 276 pages
Additional Contributors: Aftel, Mandy


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