The art of flavor: practices and principles for creating delicious food
(Book)
"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, with more than eighty recipes that demonstrate each concept and put it into practice" --Adapted from jacket.
Notes
Patterson, D., & Aftel, M. (2017). The art of flavor: practices and principles for creating delicious food. New York, Riverhead Books.
Chicago / Turabian - Author Date Citation (style guide)Patterson, Daniel, 1968- and Mandy, Aftel. 2017. The Art of Flavor: Practices and Principles for Creating Delicious Food. New York, Riverhead Books.
Chicago / Turabian - Humanities Citation (style guide)Patterson, Daniel, 1968- and Mandy, Aftel, The Art of Flavor: Practices and Principles for Creating Delicious Food. New York, Riverhead Books, 2017.
MLA Citation (style guide)Patterson, Daniel and Mandy Aftel. The Art of Flavor: Practices and Principles for Creating Delicious Food. New York, Riverhead Books, 2017.
Record Information
| Last Sierra Extract Time | Apr 24, 2024 09:03:01 PM |
|---|---|
| Last File Modification Time | Apr 24, 2024 09:03:21 PM |
| Last Grouped Work Modification Time | Apr 24, 2024 09:03:08 PM |
MARC Record
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|---|---|---|---|
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| 003 | OCoLC | ||
| 005 | 20170920012240.0 | ||
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| 020 | |a 1594634300|q (hardcover) | ||
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| 100 | 1 | |a Patterson, Daniel,|d 1968-|e author. | |
| 245 | 1 | 4 | |a The art of flavor :|b practices and principles for creating delicious food /|c Daniel Patterson and Mandy Aftel. |
| 264 | 1 | |a New York :|b Riverhead Books,|c 2017. | |
| 264 | 4 | |c ©2017 | |
| 300 | |a 276 pages ;|c 25 cm | ||
| 336 | |a text|b txt|2 rdacontent | ||
| 337 | |a unmediated|b n|2 rdamedia | ||
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| 504 | |a Includes bibliographical references (pages [267]-271) and index of recipes. | ||
| 505 | 0 | |a A brief, biased history of flavor -- Consider the apple: ingredients -- Creating flavor -- The four rules of flavor -- The flavor compass -- Alchemy: locking and burying -- The raw and the cooked...and the baked, steamed, and grilled -- The seven dials. | |
| 520 | |a "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, with more than eighty recipes that demonstrate each concept and put it into practice" --Adapted from jacket. | ||
| 650 | 0 | |a Cooking. | |
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| 700 | 1 | |a Aftel, Mandy,|e author. | |
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