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Arielle Johnson Flavorama (Hardback)
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eBay item number:315216860052
Item specifics
- Condition
- Book Title
- Flavorama : a Guide to Unlocking the Art and Science of Flavor
- Publication Name
- Flavorama
- Title
- Flavorama
- Subtitle
- A Guide to Unlocking the Art and Science of Flavor
- ISBN-10
- 0358093139
- EAN
- 9780358093138
- ISBN
- 9780358093138
- Publisher
- HarperCollins
- Format
- Hardcover
- Release Year
- 2024
- Release Date
- 25/04/2024
- Language
- English
- Country/Region of Manufacture
- US
- Item Height
- 254mm
- Item Length
- 10 in
- Item Weight
- 44.3 Oz
- Contributor
- René Redzepi (Foreword by)
- Genre
- Cooking, Science
- Topic
- Regional & Ethnic / International, Life Sciences / Biochemistry, Reference, Chemistry / Industrial & Technical
- Publication Year
- 2024
- Item Width
- 7.9 in
- Number of Pages
- 320 Pages
About this product
Product Identifiers
Publisher
HarperCollins
ISBN-10
0358093139
ISBN-13
9780358093138
eBay Product ID (ePID)
19061467552
Product Key Features
Book Title
Flavorama : a Guide to Unlocking the Art and Science of Flavor
Number of Pages
320 Pages
Language
English
Topic
Regional & Ethnic / International, Life Sciences / Biochemistry, Reference, Chemistry / Industrial & Technical
Publication Year
2024
Genre
Cooking, Science
Format
Hardcover
Dimensions
Item Weight
44.3 Oz
Item Length
10 in
Item Width
7.9 in
Additional Product Features
Intended Audience
Trade
LCCN
2023-037615
Dewey Edition
23
Reviews
"Arielle Johnson's Flavorama is the "everyman's" food science book we've all been waiting for, even if we didn't know we needed it. Dr. Johnson delves into every aspect of flavor, how we sense it, create it, and control it, in a way that will elevate the culinary game of all who read it. Fun, clear, and uber-approachable, Flavorama instantly vaults to the top shelf to take its rightful place at the right hand of Harold McGee. If I didn't love it so much, I'd be green with envy." -- Alton Brown "I've known and admired Arielle Johnson and her work for more than a decade. Arielle is that rarest of flavor scientists, as experienced in restaurant kitchens as in the lab, and a skilled translator of the chemistry into clear and useful advice for any food lover. I can't recommend Flavorama highly enough: it's essential reading for anyone who's serious about understanding deliciousness and how to create it." -- Harold McGee, author of On Food and Cooking "Count yourself lucky to be alive in the time of Dr. J. She has dedicated her life to understanding the aspects of food that others write off as mystical or inexplicable. And now she's taken the time to explain them, bestowing us with the tools to harness and understand flavor. It's as though an advanced alien civilization has deemed us worthy of faster-than-light technology. You're lucky Arielle's one of us, and you're even luckier to be holding this book." -- David Chang, founder of Momofuku
Dewey Decimal
664.5
Synopsis
An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the world's best chefs, Arielle Johnson, with more than 75 recipes--plus a foreword by René Redzepi. "Arielle changed the way that I think about flavor, and in these pages, she will do the same for you" (René Redzepi, chef of Noma). Meet Arielle Johnson--she's a flavor scientist (she loves flavor so much, she got a Ph.D. in the subject). She spends most of her time helping chefs better understand what's going on beneath the hood of flavor and make delicious new foods. Now, with Flavorama, she shares this invaluable knowledge with home cooks everywhere. Mixing equal parts fun and braininess, Arielle dives into how chemistry, sensation, and craft unite to create flavor, distilling what flavor really is (molecules!) and how to get it to work for you (spotting patterns, breaking rules) in an easy-to-digest handbook. You don't need a lab or a professional kitchen--or even a background in science--to get something out of the science of flavor. With Flavorama, you'll be able to easily finesse flavor while cooking to give any dish a little oomph, easily swap out an ingredient for one you have on hand, use a recipe or technique to improvise something new, or boldly replicate a flavor. Out of basil for pesto Pivot and use mint, shiso, or tarragon--all are members of the same "herbal-aromatic" flavor family--for a new-but-somehow-familiar herb sauce. Or add a drizzle of olive oil and a sprinkling of flaky salt to chocolate ice cream-- a simple hack for deliciously complex flavor. Included are more than 75 recipes so you can hit the ground running with your new science-of-flavor knowledge: An Algorithm for a Minimalist but Excellent Dressing for Lettuce Umami-Boosted Cacio e Pepe Chilled Soba Noodles with Grapefruit The Meatiest Slow-Cooked Meat Panela-Coconut Iced Coffee Pineapple Caramel Sauce Burnt Scallion Butter Under-appreciated-Spice Pumpkin Pie Cook with the creativity, confidence, and flexibility of a world-class chef and learn how to unlock the flavor potential of your ingredients, create your own dishes, make your own bitters, ferment your own miso, and much, much more. Charming illustrations and diagrams drawn by Arielle herself accompany this indispensable guidebook to flavor town., Flavor goes way beyond "tasty" or "not tasty." It's sensation, it's chemistry, it's emotion, it's art. And understanding how flavor works is the quickest way to become a better, more creative, and more confident cook. Arielle Johnson is the kind of insatiable learner who explores flavor from every angle, as a scientist, at some of the world's best restaurants, and in her home kitchen. In Flavorama, she shares what she's learned with the rest of us, distilling chemistry, sensation, and craft into a few fundamental laws and patterns that are as simple to learn as they are powerful to use. Complete with nearly a hundred recipes-including crash courses in herb sauces and underappreciated spices, ideas for boosting umami in cacio e pepe and fermenting pumpkin seed miso, a four-hundred-year-old algorithm for dressing a salad, and much more-Flavorama is an indispensable, irreverent guide to the wonderful world of flavor. Unlock the flavor potential of your ingredients and develop the flexibility and intuition of a top chef, whether you're a by-the-book baker, keeper of passed-down family recipes, or weekend experimenter, or you just want to get dinner on the table.
LC Classification Number
TP418.J54 2024
ebay_catalog_id
4
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