As seen in Food52, Los Angeles Times, and Bloomberg
Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious food.
Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles:
· The Four Rules for creating flavor
· A Flavor Compass that points the way to transformative combinations
· “Locking,” “burying,” and other aspects of cooking alchemy
· The flavor-heightening effects of cooking methods
· The Seven Dials that let you fine-tune a dish
With more than eighty 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.
|Publisher:||Penguin Publishing Group|
|Product dimensions:||7.30(w) x 9.20(h) x 1.20(d)|
About the Author
Daniel Patterson founded San Francisco’s Michelin three-star Coi and several other Bay Area restaurants; most recently, he cofounded the acclaimed “revolutionary fast food” venture LocoL. His awards include Food & Wine’s Best New Chef and a James Beard Award for Best Chef in the West. Patterson is the author of two previous books, and his essays have appeared in The New York Times, Food & Wine, Financial Times, San Francisco Magazine, and Lucky Peach.
Mandy Aftel is an internationally known artisan perfumer and award-winning author, most recently of Fragrant: The Secret Life of Scent. 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 & Wine, O,The Oprah Magazine, and Elle, on CNN, and in countless blogs. Aftel lives in Berkeley, California.
Read an Excerpt
A Brief, Biased History of Flavor
Excerpted from "The Art of Flavor"
Copyright © 2017 Daniel Patterson.
Excerpted by permission of Penguin Publishing Group.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
1 A Brief, Biased History of Flavor 7
2 Consider the Apple: Ingredients 23
3 Creating Flavor 43
4 The Four Rules of Flavor 59
5 The Flavor Compass 95
6 Alchemy: Locking and Burying 143
7 The Raw and the Cooked … and the Baked, Steamed, and Grilled 175
8 The Seven Dials 219
List of Recipes 273
What People are Saying About This
This book will change the way you understand flavor and will give you the tools to be courageous in the kitchen. The Art of Flavor had my head spinning with fascination and inspiration.
I learned a lot about my own cooking habits in The Art of Flavor. After many years as a cook, I usually choose, combine, adjust, blend and season ingredients in an impulsive, instinctive way when I cook a dish, relying on some innate knowledge I have absorbed throughout the years I've spent in the kitchen. I have discovered the Cartesian logic behind my practice.
Daniel Patterson and Mandy Aftel have written a sophisticated and totally harmonious guide to understanding flavor and taste. I admire their collaboration in this homage to the senses, as well as their practical approach to cooking with both freedom and restraint.