Inhaltsangabe
Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious, original food.
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Über die Autorinnen und Autoren
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.
Twitter/Instagram: @DCPatterson
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.
Aftelier.com; dpgrp.co
Facebook.com/AftelierPerfumes; Twitter/Instagram: @AftelierPerfume
Von der hinteren Coverseite
Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Despite a world awash with cooking shows and food blogs, they noticed that home cooks get very little guidance in the art of flavour. In this trailblazing book, they share the secrets to creating delcious food through the use of a truly revolutionary set of principles and tools:
The four rules for creating flavour
A flavour compass that points the way to transformative combinations
'Locking', 'burying' and other aspects of cooking alchemy
The flavour-heightening effects of cooking methods
The seven dials that let you fine-tune a dish
With more than seventy-five recipes to demonstrate each concept and put it into practice, The Art of Flavour is food for the imagination that will help cooks at any level become flavour virtuosos.
Praise for Coi: Stories and Recipes by Daniel Patterson:
'Patterson has written a new kind of cookbook . . . The writing, like his food, is precise, beautiful, and a bit meditative.'
New Yorker
Praise for Fragrant by Mandy Aftel:
'Aftel could be considered the scent world's Alice Waters.'
New York Times
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The Art of Flavour (Hardcover)
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ISBN 13: 9781472141477
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Hardcover. Zustand: new. Hardcover. 'Mandy Aftel's latest work with Daniel Patterson is a masterpiece on the science of cooking from an olfactory and culinary perspective through the same lens. This book is a must for any chef or cook looking to find new inspirations and a deeper understanding of the way flavours work together.' Pratap Chahal (atthathungrychef), Flavour Bastard, Soho, London'Am counting down the days till your book arrives!' Nigella LawsonDaniel Patterson, a chef, and Mandy Aftel, a perfumer, present a revolutionary new approach to creating delicious, original food. Aftel and Patterson are rock stars in their respective fields: Patterson has won two Michelin stars for his San Francisco restaurant Coi and numerous James Beard and other food awards, and his new path-breaking co-venture Loco'l is attracting national interest; Aftel has been profiled in the New York Times T Magazine and other publications and is constantly featured and quoted in magazines and blogs. In a world awash with cooking shows, food blogs and recipes, the art of flavour has been surprisingly neglected. The multibillion-dollar flavour industry practises 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 states are infinitely more nuanced than the laboratory can replicate - and offer far greater possibilities for deliciousness. Chef Daniel Patterson and natural perfumer Mandy Aftel are experts at orchestrating ingredients, and here they teach readers how to make the most of nature's palette. The Art of Flavour proceeds not by rote formula but via a series of mind-opening and palate-expanding tools and concepts: using a flavour 'compass' to find the way to transformative combinations of aromatic ingredients; pairing ingredients to make them 'bury' (control) one another and 'lock' (achieve an alchemy that transcends the sum of the parts); learning to deploy cooking methods for maximum effect; and the seven 'dials' that allow a cook to fine-tune a dish. With more than sixty recipes that allow the cook to grasp each concept and put it into practice, The Art of Flavour is food for the imagination that will help cooks at any level to become flavour virtuosos in their own right.From The Flavour Bible on, flavour has been a particular focus of recent interest, but no one has Patterson's and Aftel's unique perspective on it, their combined expertise, or their winning blend of ideas, information, recipes and cooking and perfuming lore. The Art of Flavour is a thinking person's cookbook that uses recipes to instil principles for creating delicious food at home, larded with fascin Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious, original food. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Bestandsnummer des Verkäufers 9781472141477
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Hardback. Zustand: New. 'Mandy Aftel's latest work with Daniel Patterson is a masterpiece on the science of cooking from an olfactory and culinary perspective through the same lens. This book is a must for any chef or cook looking to find new inspirations and a deeper understanding of the way flavours work together.' Pratap Chahal (@thathungrychef), Flavour Bastard, Soho, London'Am counting down the days till your book arrives!' Nigella LawsonDaniel Patterson, a chef, and Mandy Aftel, a perfumer, present a revolutionary new approach to creating delicious, original food. Aftel and Patterson are rock stars in their respective fields: Patterson has won two Michelin stars for his San Francisco restaurant Coi and numerous James Beard and other food awards, and his new path-breaking co-venture Loco'l is attracting national interest; Aftel has been profiled in the New York Times T Magazine and other publications and is constantly featured and quoted in magazines and blogs. In a world awash with cooking shows, food blogs and recipes, the art of flavour has been surprisingly neglected. The multibillion-dollar flavour industry practises 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 states are infinitely more nuanced than the laboratory can replicate - and offer far greater possibilities for deliciousness. Chef Daniel Patterson and natural perfumer Mandy Aftel are experts at orchestrating ingredients, and here they teach readers how to make the most of nature's palette. The Art of Flavour proceeds not by rote formula but via a series of mind-opening and palate-expanding tools and concepts: using a flavour 'compass' to find the way to transformative combinations of aromatic ingredients; pairing ingredients to make them 'bury' (control) one another and 'lock' (achieve an alchemy that transcends the sum of the parts); learning to deploy cooking methods for maximum effect; and the seven 'dials' that allow a cook to fine-tune a dish. With more than sixty recipes that allow the cook to grasp each concept and put it into practice, The Art of Flavour is food for the imagination that will help cooks at any level to become flavour virtuosos in their own right.From The Flavour Bible on, flavour has been a particular focus of recent interest, but no one has Patterson's and Aftel's unique perspective on it, their combined expertise, or their winning blend of ideas, information, recipes and cooking and perfuming lore. The Art of Flavour is a thinking person's cookbook that uses recipes to instil principles for creating delicious food at home, larded with fascinating information on the history and science of flavour that make it a great armchair read as well. Bestandsnummer des Verkäufers LU-9781472141477
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