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The Art of Flavor: Practices and Principles for Creating Delicious Food, by Mandy Aftel
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Review
“A brainy, deep-dive exploration into how flavors and aromas form.” —Food & Wine, “Best New Cookbooks from Food & Wine Chefs” “In this wonderful book, Patterson and Aftel demonstrate that cooking well is a personal, exciting process, a flow of choices that starts with an intimate engagement with the ingredients themselves. They make the case that this is the surest way for cooks at any level to develop their discernment and creativity. The Art of Flavor is a valuable reminder that just as the experience of eating delicious food unfolds in an individual's mouth and nose and mind, so too does the making of it.” —Harold McGee “Daniel Patterson and Mandy Aftel have written a sophisticated and totally harmonious guide to understanding flavor and taste. I admire their collaboration in this homage to the senses, as well as their practical approach to cooking with both freedom and restraint." —Alice Waters "I learned a lot about my own cooking habits in The Art of Flavor. After many years as a cook, I usually choose, combine, adjust, blend and season ingredients in an impulsive, instinctive way when I cook a dish, relying on some innate knowledge I have absorbed throughout the years I've spent in the kitchen. I have discovered the Cartesian logic behind my practice." —Jacques Pepin, chef, cookbook author, and PBS cooking series host"An amazingly thorough and holistic investigation into deliciousness. It serves as a brilliant guide, pushing you to trust your senses and experiment with food, and offers a multitude of recipes to draw upon for inspiration.”—René Redzepi“This book will change the way you understand flavor and will give you the tools to be courageous in the kitchen. The Art of Flavor had my head spinning with fascination and inspiration.” —Sean Brock, author of Heritage“[Y]ou can put down the book when you get hungry and cook some pretty spectacular, very flavorful food.” —Los Angeles Times, 10 Best Cookbooks of 2017"[P]erfumer Mandy Aftel and another Bay Area chef, Daniel Patterson, provide next-level guidance on how to compose dishes by understanding the layering and burying of flavors and fragrances." —Esquire"Patterson and Aftel’s book emphasizes intuition, improvisation, and intimate attentiveness...And they also understand that a good recipe is the embodiment of the perspectives and experiences and tastes and, yes, errors and consistent successes of a good cook. Even better, they remind us that a recipe is something to be adapted rather than aped." —LitHub“The Art of Flavor is a treasure. It is so much more than just another recipe book--not only is it filled with enticing recipes, it is an ode to the understanding of flavor and will empower you to cook with a new freedom, confidence, and enjoyment.”—Rose Levy Beranbaum, RealBakingWithRose.com"Friendly and accessible...Cooks at every level of experience are likely to find fresh clarity and new insights." —Shelf Awareness“Patterson and Aftel offer a complexly articulated but original approach to understanding how to cook with a chef’s intuition for delicious results.” —Booklist"From the suppressive power of salt to the best way to cook steaks while preparing multiple other dishes, this zesty book offers some useful tip on every page. A welcome complement to the likes of Brillat-Savarin and Harold McGee and worthy of a place in any cooking enthusiast's library." —Kirkus Reviews
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About the Author
Daniel Patterson founded San Francisco’s Michelin three-star Coi and several other Bay Area restaurants; most recently, he cofounded the acclaimed “revolutionary fast food” venture LocoL. His awards include Food & Wine’s Best New Chef and a James Beard Award for Best Chef in the West. Patterson 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. Mandy Aftel is an internationally known artisan perfumer and award-winning author, most recently of Fragrant: The Secret Life of Scent. 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 & Wine, O,The Oprah Magazine, and Elle, on CNN, and in countless blogs. Aftel lives in Berkeley, California.
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Product details
Hardcover: 288 pages
Publisher: Riverhead Books (August 1, 2017)
Language: English
ISBN-10: 1594634300
ISBN-13: 978-1594634307
Product Dimensions:
7.6 x 1 x 9.6 inches
Shipping Weight: 1.3 pounds (View shipping rates and policies)
Average Customer Review:
4.1 out of 5 stars
20 customer reviews
Amazon Best Sellers Rank:
#354,122 in Books (See Top 100 in Books)
Mandy and Daniel have used their collective expertise to articulate and share principles underlying the creation of flavors. Whether you're cooking at home or in a world class restaurant, or just wanting to think deeper about flavor, this book will give you tools that will help you create and enjoy delicious flavors. I highly recommend it to everyone!
This is like no cookbook i have ever seen. It deals with cooking on a much deeper level than just a collection of recipes. To put it simply, it will help you gain a better understanding of the "why" we do or use such things (techniques, ingredients, etc.). i would HIGHLY recommend this book to anyone that wants to really learn how to navigate their way through a dish.
excellent guide, nuanced, sophisticated. good explanations of the way to mix flavor to create something that transcends the sum of the parts. useful descriptions of the flavor elements so you can work them as separate components, guides use of separate flavor elements in combination. really learned something. my cooking is at a whole other level. loved the recipe for chicken, saffron, tarragon, orange. made it five times already. note: doesn't necessarily need the whole ounce of saffron...great with a quarter ounce.
unique, helpful and creative ideas for home cooks to experience flavor like never before. Artfully written with terrific recipes and lots of interesting culinary history
Many recipes are as startling in their simplicity as the are in the ease of their preparation. We've been cooking out of this, sharing it, with much delight.
Beautiful ,intelligent ,scientific ,a pleasure to read and to learn !Congratulations to the authors and for their really and new idea with the parfums and the flavors !A gaz chromatography study for both parfums and flavors (the most important)can be a new subject !
Good information, but I would have preferred it function a bit more like a reference book, not something I read through just once.
Very interesting and so much information you have to own the book yourself for reference
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