The Art of Flavor:
Practices and Principles for Creating Delicious Food
Daniel Patterson and Mandy Aftel
Chef, restaurateur, and food writer Daniel Patterson teams with artisanal pefumer and author Mandy Aftel to write The Art of Flavor: Practices and Principles for Creating Delicious Food. Combining their two skill sets - designing and creating food and designing and creating fragrances - Patterson and Aftel give us a handbook on developing recipies and mixing flavors and aromas. They set the stage with a brief history of flavor and follow that up with an analysis of the apple. Then they walk us through the process of creating flavor before intoducing us with the four rules of flavor: 1) similar ingredients need a contasting flavor, 2) contrasting ingredients need a unifying flavor, 3) heavy flavors need a lifting note, and 4) light flavors need to be grounded. Next they intoduce us to the flavor compass, provide a chapter of locking and burying flavors, discuss the impact of different methods of prearation and conclude with the seven dials of flavor. The pepper the book throughout with recipes to allow the reader to prepare, smell and taste dishes that illustrate their points. Cooks need this book. Food lovers will want to read to to elevate their passion. Any brewer, cider maker or mead maker, as soon as they consider venturing beyond prepared recipes need this book. It gives you the tool you need to make a better beer, mead or cider and gives you enough examples to try to see how the rules work. It will also help you think about pairing your beer, cider or mead with foods and cheeses. I highly recommend it.
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