Flavorama: A Guide to Unlocking the Art and Science of Flavor

Format: Hardback
Length: 320 pages
Publication date: 25 April 2024
Publisher: HarperCollins Publishers Inc

Arielle Johnson, a food scientist with a Ph.D. in flavor, has written a fun and informative guide to the science of flavor and how to use it in your own kitchen. With more than 75 recipes and a foreword by René Redzepi, Flavorama is an essential guide for home cooks everywhere. Johnson 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 dont need a lab or a professional kitchen to get something out of the science of flavor, and Flavorama will help you 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 and delicious way to add flavor to your favorite dessert.

Weight: 1256g
Dimension: 209 x 262 x 25 (mm)
ISBN-13: 9780358093138