Book
Flavorama : a guide to unlocking the art and science of flavor / Arielle Johnson.
"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 Renae Redzepi"-- Provided by publisher.
Record details
- ISBN: 9780358093138
- Physical Description: xv, 304 pages : illustrations (some colour), colour map ; 27 cm
- Edition: First edition.
- Publisher: New York, New York : Harvest, an imprint of William Morrow, 2024.
Content descriptions
| General Note: | "With 99 recipes!"--Cover. |
| Bibliography, etc. Note: | Includes bibliographical references and index. |
Search for related items by subject
| Subject: | Flavoring essences. Flavor. Taste. Food > Analysis. |
Available copies
- 1 of 3 copies available at BC Interlibrary Connect. (Show)
- 1 of 1 copy available at Dawson Creek Municipal Public Library.
Holds
- 0 current holds with 3 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Holdable? | Status | Due Date |
|---|---|---|---|---|---|---|
| Dawson Creek Municipal Public Library | 664.5 JOH (Text) | DCL178491 | Adult Non-Fiction | Volume hold | Available | - |
- Booklist Reviews : Booklist Reviews 2024 January #1
Author, PhD chemist, and science director for the Noma test kitchen, Johnson breaks down the science behind different flavors and suggests how readers can use that science to take their cooking to the next level. This book is broken up into two parts, with part one focusing on introducing readers to definitions of tastes and smells and part two explaining different flavors and how to bring them out in the best possible way. Johnson explains the hows and whys behind flavors' effects on our senses, how to enhance the best components of those flavors, and what flavors pair well. For example, sour tastes are acidic, can balance sweetness while intensifying salty taste, and can be produced by plants and fermentation. This is a science-heavy book that emphasizes the chemistry of flavor on a molecular level; however, via accessible language and illustrations, Johnson makes it all amazingly interesting and easy to understand. Even foodie readers who are usually turned off by science texts should give this a read. Copyright 2024 Booklist Reviews.
