The Art of Flavor by Daniel Patterson
Practices and Principles for Creating Delicious Food

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The writing is engaging and the guidance is solid, although at times the sheer intellectual depth of the conversation makes this less of a casual read.
-NY Journal of Books

Synopsis

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.
 
 

About Daniel Patterson

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Mandy Aftel is an internationally known artisan perfumer and award-winning author. 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 and Wine, O, and Elle, on CNN, and in countless blogs. Her previous book, Fragrant: The Secret Life of Scent, was published by Riverhead in 2014. She lives in Berkeley, CA.Daniel Patterson founded San Francisco’s Michelin two-star Coi and several other Bay Area restaurants; most recently, he co-founded the acclaimed “revolutionary fast food” venture Loco’l. His awards include Food & Wine’s Best New Chef and a James Beard Award for Best Chef of the West. He 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.
Author Residence: Berkeley, CA; Oakland, CA Author Image 1
 
Published August 1, 2017 by Riverhead Books. 282 pages
Genres: History, Education & Reference, Cooking. Non-fiction
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Critic reviews for The Art of Flavor
All: 2 | Positive: 1 | Negative: 1

Kirkus

Good
on Jun 13 2017

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

Read Full Review of The Art of Flavor: Practices ... | See more reviews from Kirkus

NY Journal of Books

Above average
Reviewed by Adam Centamore on Sep 12 2017

The writing is engaging and the guidance is solid, although at times the sheer intellectual depth of the conversation makes this less of a casual read.

Read Full Review of The Art of Flavor: Practices ... | See more reviews from NY Journal of Books

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