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The Art of Flavour: Practices and Principles for Creating Delicious Food Hardcover – 24 April 2018

4.4 out of 5 stars 61 ratings

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Product details

  • Publisher : Robinson; 1st edition (24 April 2018)
  • Language : English
  • Hardcover : 288 pages
  • ISBN-10 : 1472141474
  • ISBN-13 : 978-1472141477
  • Dimensions : 20 x 2.6 x 25.9 cm
  • Customer Reviews:
    4.4 out of 5 stars 61 ratings

Product description

Review

This fascinating book, by Michelin-starred chef Daniel Patterson and perfumer Mandy . . . helps you transform combinations of aromatic ingredients and learn methods that will help you fine-tune dishes, Choice Magazine

Review

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.

This fascinating book, by Michelin-starred chef Daniel Patterson and perfumer Mandy . . . helps you transform combinations of aromatic ingredients and learn methods that will help you fine-tune dishes - Choice Magazine

Daniel Patterson and Mandy Aftel have written a sophisticated and totally harmonious guide to understanding flavour 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.

This book will change the way you understand flavour and will give you the tools to be courageous in the kitchen. The Art of Flavour had my head spinning with fascination and inspiration.

I learned a lot about my own cooking habits in The Art of Flavour. 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.

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 Flavour 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.

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

Customer reviews

4.4 out of 5 stars
4.4 out of 5
61 global ratings
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M E Reeves
5.0 out of 5 stars Just what I was hoping for.
Reviewed in the United Kingdom on 16 April 2019
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Cristina AMAICEI
5.0 out of 5 stars Interesting info
Reviewed in the United Kingdom on 17 June 2019
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stuart mead
3.0 out of 5 stars ok
Reviewed in the United Kingdom on 15 May 2019
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gearoid coyle
4.0 out of 5 stars Good
Reviewed in the United Kingdom on 11 October 2019
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Eddie & Jenny
5.0 out of 5 stars Great book, poor service Hermes, Fab Amazon
Reviewed in the United Kingdom on 9 March 2019
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