📗 Libro en inglés FLAVORAMA

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