The Art of Flavor: Practices and Principles for Creating Delicious Food

Beautiful ,intelligent ,scientific ,a pleasure to read and to learn !Congratulations to the authors and for their really and new idea with the parfums and the flavors !A gaz chromatography study for both parfums and flavors (the most important)can be a new subject !

excellent guide, nuanced, sophisticated. good explanations of the way to mix flavor to create something that transcends the sum of the parts. useful descriptions of the flavor elements so you can work them as separate components, guides use of separate flavor elements in combination. really learned something. my cooking is at a whole other level. loved the recipe for chicken, saffron, tarragon, orange. made it five times already. note: doesn't necessarily need the whole ounce of saffron...great with a quarter ounce.

"The Art of Flavor" is both an entertaining read on the subject of flavor in food and a comprehensive practical reference I will return to for years to come as I continue to learn the art of making food taste delicious. I have a number of other books on my shelf that I acquired over the years in an effort to understand flavor. I wish I had found "The Art of Flavor" first.

The book is in great condition, the only reason for three stars is that it is a library book. The book is still in great condition.

A very approachable discussion of how flavors in foods form in foods using an analogy to how aromas form in perfumes. This book focuses especially on the use of herbs, spices, and citrus, with good information on vinegar and edible flowers as well.

I've been really enjoying reading this book which is more of a literature style cookbook with recipes that show application for flavor explanations.I left one star off as I found spelling errors, I think they would want to know about. I only got up to p35 and found two errors.1. p30 under { INTENSITY }, fifth sentence down "home" should be hone.2. p35 under { SHOPPING IS THE FIRST STEP IN COOKING }, 2nd paragraph, 1st sentence "divine" should be divide.

This book's approach to cooking is highly creative and discerning. The accent on maximizing flavor is a welcome respite from all the orthorexic blandness out there. This collaboration between a Michelin-level cook and a natural perfumer proves to have exciting results. If you are stuck in a cooking rut I highly recommend this book. The recipes are guaranteed to enchant your palate.

This is like no cookbook i have ever seen. It deals with cooking on a much deeper level than just a collection of recipes. To put it simply, it will help you gain a better understanding of the "why" we do or use such things (techniques, ingredients, etc.). i would HIGHLY recommend this book to anyone that wants to really learn how to navigate their way through a dish.