Flavorama : a guide to unlocking the art and science of flavor Cover Image

Book

Flavorama : a guide to unlocking the art and science of flavor / Arielle Johnson ; foreword by René Redzepi.

Johnson, Arielle, 1990- (author.). Redzepi, René, (writer of foreword.).

Summary:

Flavor goes way beyond "tasty" or "not tasty." It's sensation, it's chemistry, it's emotion, it's art. And understanding how flavor works is the quickest way to become a better, more creative, and more confident cook. Arielle Johnson is the kind of insatiable learner who explores flavor from every angle, as a scientist, at some of the world's best restaurants, and in her home kitchen. In 'Flavorama', she shares what she's learned with the rest of us, distilling chemistry, sensation, and craft into a few fundamental laws and patterns that are as simple to learn as they are powerful to use.

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.