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Sign up todayThe Art of Flavor
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Learn moreTwo masters of composition—a chef and a perfumer—present a revolutionary new approach to creating delicious food.
Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles, including
the Four Rules for creating flavor;a Flavor Compass that points the way to transformative combinations;“locking,” “burying,” and other aspects of cooking alchemy;the flavor-heightening effects of cooking methods; andthe Seven Dials that let you fine-tune a dish.With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level become flavor virtuosos.
Daniel Patterson founded San Francisco’s Michelin two-star Coi and several other Bay Area restaurants; most recently, he cofounded the acclaimed “revolutionary fast food” venture Loco’l. His awards include Food & Wine’s Best New Chef and a James Beard Award for Best Chef of the West.
Mandy Aftel is an internationally known artisan perfumer and award-winning author. 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 and Wine, O, and Elle, on CNN, and on countless blogs.
Patrick Cullen (a.k.a. John Lescault), a native of Massachusetts, is a graduate of the Catholic University of America. He lives in Washington, DC, where he works in theater.
Reviews
“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.”
“Friendly and accessible…Cooks at every level of experience are likely to find fresh clarity and new insights.”
“Explore[s] the elusive concept of flavor…Fascinating to anyone interested in the science of cooking.”
“Adventurous cooks who are interested in trying something new will find some unique ideas and recipes.”
“A complexly articulated but original approach to understanding how to cook with a chef’s intuition for delicious results.”
“A welcome complement to the likes of Brillat-Savarin and Harold McGee and worthy of a place in any cooking enthusiast’s library.”
“An amazingly thorough and holistic investigation into deliciousness. It serves as a brilliant guide, pushing you to trust your senses and experiment with food.”
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