Flavorama: A Guide to Unlocking the Art and Science of Flavor

“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 food science of flavor and how to use it in your own kitchen, from the flavor scientist-co...