The art of flavour : practices and principles for creating delicious food

Patterson, Daniel, 1968-2018

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Summary

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.