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Two masters of composition -- a chef and a perfumer -- present a revolutionary new approach to creating delicious, original food.

In a world awash in cooking shows, food blogs, and recipes, the art of flavor has been surprisingly neglected. The multibillion-dollar flavor industry practices its dark arts by manipulating synthetic ingredients, and home cooks are taught to wield the same blunt instruments: salt, acid, sugar, heat. But foods in their natural state are infinitely more nuanced than the laboratory can replicate -- and offer far greater possibilities for deliciousness.

Chef Daniel Pat

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Book ID Asin: 1538433664
Book Title: The Art of Flavor: Practices and Principles for Creating Delicious Food
Book Author: Daniel Patterson,Mandy Aftel
Book Format and Price:
Book Format Name: Kindle
Book Format Price: $0.00
Book Format Name: Audiobook
Book Format Price: $0.00
Book Format Name: Hardcover
Book Format Price: $40.12
Book Format Name: AudioCD
Book Format Price: $29.95
Book Price: $29.95
Book Category: Books, Cookbooks, Food & Wine, Professional Cooking and unknown
Book Rating: 61 ratings

The Art of Flavor: Practices and Principles for Creating Delicious Food by Daniel Patterson,Mandy Aftel Book Review

Name: D. Curry
Rating: 5.0 out of 5 stars
Title: The pinnacle of thinking about flavor!
Date: Reviewed in the United States on August 2, 2017
Review: Mandy and Daniel have used their collective expertise to articulate and share principles underlying the creation of flavors. Whether you're cooking at home or in a world class restaurant, or just wanting to think deeper about flavor, this book will give you tools that will help you create and enjoy delicious flavors. I highly recommend it to everyone!

Name: Now and then
Rating: 5.0 out of 5 stars
Title: delicious, delicious, delicious, got it from the library, cooked from it, had to buy it
Date: Reviewed in the United States on October 20, 2018
Review: excellent guide, nuanced, sophisticated. good explanations of the way to mix flavor to create something that transcends the sum of the parts. useful descriptions of the flavor elements so you can work them as separate components, guides use of separate flavor elements in combination. really learned something. my cooking is at a whole other level. loved the recipe for chicken, saffron, tarragon, orange. made it five times already. note: doesn't necessarily need the whole ounce of saffron...great with a quarter ounce.

Name: Alma Silvana
Rating: 5.0 out of 5 stars
Title: A cookbook to end all cookbooks
Date: Reviewed in the United States on January 8, 2020
Review: This book's approach to cooking is highly creative and discerning. The accent on maximizing flavor is a welcome respite from all the orthorexic blandness out there. This collaboration between a Michelin-level cook and a natural perfumer proves to have exciting results. If you are stuck in a cooking rut I highly recommend this book. The recipes are guaranteed to enchant your palate.

Name: Blake M
Rating: 5.0 out of 5 stars
Title: This book is special
Date: Reviewed in the United States on August 15, 2017
Review: This is like no cookbook i have ever seen. It deals with cooking on a much deeper level than just a collection of recipes. To put it simply, it will help you gain a better understanding of the "why" we do or use such things (techniques, ingredients, etc.). i would HIGHLY recommend this book to anyone that wants to really learn how to navigate their way through a dish.

Name: Timothy L Baliles
Rating: 5.0 out of 5 stars
Title: Deep and Practical Treatment of Flavor
Date: Reviewed in the United States on April 22, 2019
Review: "The Art of Flavor" is both an entertaining read on the subject of flavor in food and a comprehensive practical reference I will return to for years to come as I continue to learn the art of making food taste delicious. I have a number of other books on my shelf that I acquired over the years in an effort to understand flavor. I wish I had found "The Art of Flavor" first.

Name: C. Gollnick
Rating: 5.0 out of 5 stars
Title: A Must-Read for Serious Cooks
Date: Reviewed in the United States on October 13, 2017
Review: A very approachable discussion of how flavors in foods form in foods using an analogy to how aromas form in perfumes. This book focuses especially on the use of herbs, spices, and citrus, with good information on vinegar and edible flowers as well.

Name: Myrna H. Patterson
Rating: 5.0 out of 5 stars
Title: wonderful and unique guide to flavor!
Date: Reviewed in the United States on August 20, 2017
Review: unique, helpful and creative ideas for home cooks to experience flavor like never before. Artfully written with terrific recipes and lots of interesting culinary history

Name: S. L. Pieper
Rating: 5.0 out of 5 stars
Title: The Art of Flavor
Date: Reviewed in the United States on May 3, 2019
Review: I am building a library of books on subjects like this and I thought this would be an excellent addition.