Book
Flavorama : a guide to unlocking the art and science of flavor / Arielle Johnson ; foreword by René Redzepi.
Record details
- ISBN: 9780358093138 (hardcover)
- Physical Description: xv, 304 pages : colour illustrations ; 27 cm
- Edition: First edition.
- Publisher: New York : Harvest, an imprint of William Morrow, 2024.
Content descriptions
| General Note: | "With 99 recipes!"--Cover. |
| Bibliography, etc. Note: | Includes bibliographical references and index. |
| Formatted Contents Note: | Part 1. The first law of flavor : flavor is taste and smell -- Taste -- Smell -- Flavor first -- Part 2. The second law of flavor : flavor follows predictable patterns -- Putting patterns to work -- The five(ish) tastes -- Smell -- Part 3. The third law of flavor : flavor can be concentrated, extracted, and infused -- Concentrating flavor -- Extracting and infusing flavor -- Part 4. The fourth law of flavor : flavor can be created and transformed -- Creating flavor with heat -- Creating flavors with fermentation. |
Search for related items by subject
| Subject: | Flavor. Flavoring essences. Food > Analysis. Taste. |
| Genre: | Cookbooks. Recipes. |
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lakeshore Branch | 664.5 Joh | 31681010363885 | NONFIC | Checked out | 11/27/2025 |
- Baker & Taylor
"An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the world's best chefs, Arielle Johnson, with more than 75 recipes--plus a foreword by Renâe Redzepi"-- - Baker & Taylor
A flavor scientist offers home cooks an essential guide to the science of flavor demonstrating how chemistry, sensation and craft combine to create the tastiest meals and provides 75 recipes to use to flex their newfound knowledge. 75,000 first printing. Illustrations. - HARPERCOLL
âArielle changed the way that I think about flavor, and in these pages, she will do the same for youâ (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-confidante of some of the worldâs best chefs, Arielle Johnson, with more than 75 recipesâplus a foreword by René Redzepi.
Meet Arielle Johnsonâsheâs a flavor scientist (she loves flavor so much, she got a Ph.D. in the subject). She spends most of her time helping chefs better understand whatâs going on beneath the hood of flavor and make delicious new foods. Now, with Flavorama, she shares this invaluable knowledge with home cooks everywhere. Mixing equal parts fun and braininess, Arielle dives into how chemistry, sensation, and craft unite to create flavor, distilling what flavor really is (molecules!) and how to get it to work for you (spotting patterns, breaking rules) in an easy-to-digest handbook.
You donât need a lab or a professional kitchenâor even a background in scienceâto get something out of the science of flavor. With Flavorama, youâll be able to easily finesse flavor while cooking to give any dish a little oomph, easily swap out an ingredient for one you have on hand, use a recipe or technique to improvise something new, or boldly replicate a flavor. Out of basil for pesto? Pivot and use mint, shiso, or tarragonâall are members of the same âherbal-aromaticâ flavor familyâfor a new-but-somehow-familiar herb sauce. Or add a drizzle of olive oil and a sprinkling of flaky salt to chocolate ice creamâ a simple hack for deliciously complex flavor. Included are 99 recipes so you can hit the ground running with your new science-of-flavor knowledge:Â
- An Algorithm for a Minimalist but Excellent Dressing for Lettuce
- Umami-Boosted Cacio e Pepe
- Chilled Soba Noodles with Grapefruit
- The Meatiest Slow-Cooked Meat
- Panela-Coconut Iced Coffee
- Pineapple Caramel Sauce
- Burnt Scallion Butter
- Under-appreciatedâSpice Pumpkin Pie
Cook with the creativity, confidence, and flexibility of a world-class chef and learn how to unlock the flavor potential of your ingredients, create your own dishes, make your own bitters, ferment your own miso, and much, much more. Charming illustrations and diagrams drawn by Arielle herself accompany this indispensable guidebook to flavor town.
