The Art of Flavor (audiobook)

Practices and Principles for Creating Delicious Food

4.7 hrs • 5 CDs• 1 MP3 CD • Unabridged
Nonfiction
Target Audience: Adult
Release Date: 08/01/17
FORMAT RELEASE ISBN PRICE ADD TO CART
Library CD Library Edition CD titles are packaged in an attractive, full-sized, durable vinyl case with full color art. Cloth Sleeves keep compact discs protected and in numerical order. 
08/01/17 9781538433652
$55.00
Add to Cart
MP3 CD MP3-CDs: Come in a durable vinyl case similar to a dvd case. An index of contents and tracking information are included within the Mp3-CD format. MP3's can be played on any compatible CD player 
08/01/17 9781538433676
$29.95
Add to Cart

People Who Bought This Also Bought

Summary

An Amazon Best Book of the Month Pick

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, including

  • 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; and
  • 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 become flavor virtuosos.

Review Quotes

“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.”

Jacques Pepin, chef, cookbook author, and PBS cooking series host

“Friendly and accessible…Cooks at every level of experience are likely to find fresh clarity and new insights.”

Shelf Awareness

“Explore[s] the elusive concept of flavor…Fascinating to anyone interested in the science of cooking.”

Publishers Weekly

“Adventurous cooks who are interested in trying something new will find some unique ideas and recipes.”

Library Journal

“A complexly articulated but original approach to understanding how to cook with a chef’s intuition for delicious results.”

Booklist

“A welcome complement to the likes of Brillat-Savarin and Harold McGee and worthy of a place in any cooking enthusiast’s library.”

Kirkus Reviews

“An amazingly thorough and holistic investigation into deliciousness. It serves as a brilliant guide, pushing you to trust your senses and experiment with food.”

René Redzepi, Danish chef