"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