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Flavorama: A Guide to Unlocking the Art and Science of Flavor
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“Arielle changed the way that I think about flavor, and in these pages, she will do the same for you” (René Redzepi, chef of Noma).
A 2025 JAMES BEARD AWARD NOMINEE
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BLOOMBERG • DELISH • KCRW/NPR GOOD FOOD • LOS ANGELES TIME • NEW YORK TIMES • SAVEUR • SCIENCE NEWS • TIMES UNION • WASHINGTON POST • ROBB REPORT
An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidant...