Coverart for item
The Resource The art of flavor : practices and principles for creating delicious food, Daniel Patterson and Mandy Aftel

The art of flavor : practices and principles for creating delicious food, Daniel Patterson and Mandy Aftel

Label
The art of flavor : practices and principles for creating delicious food
Title
The art of flavor
Title remainder
practices and principles for creating delicious food
Statement of responsibility
Daniel Patterson and Mandy Aftel
Creator
Contributor
Author
Subject
Genre
Language
eng
Summary
"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
Cataloging source
DLC
http://library.link/vocab/creatorDate
1968-
http://library.link/vocab/creatorName
Patterson, Daniel
Dewey number
641.5
Illustrations
illustrations
Index
index present
LC call number
TX714
LC item number
.P388 2017
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/relatedWorkOrContributorName
Aftel, Mandy
http://library.link/vocab/subjectName
  • Cooking
  • Flavor
  • Cooking
  • Flavor
  • COOKING / History
  • COOKING / Methods
  • COOKING / Reference
Label
The art of flavor : practices and principles for creating delicious food, Daniel Patterson and Mandy Aftel
Instantiates
Publication
Copyright
Bibliography note
Includes bibliographical references (pages [267]-271) and index of recipes
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Control code
ocn966386595
Dimensions
25 cm
Extent
276 pages
Isbn
9781594634307
Lccn
2017006190
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
System control number
(OCoLC)966386595
Label
The art of flavor : practices and principles for creating delicious food, Daniel Patterson and Mandy Aftel
Publication
Copyright
Bibliography note
Includes bibliographical references (pages [267]-271) and index of recipes
Carrier category
volume
Carrier category code
  • nc
Carrier MARC source
rdacarrier
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
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
Control code
ocn966386595
Dimensions
25 cm
Extent
276 pages
Isbn
9781594634307
Lccn
2017006190
Media category
unmediated
Media MARC source
rdamedia
Media type code
  • n
System control number
(OCoLC)966386595

Library Locations

    • Georgetown Peabody LibraryBorrow it
      2 Maple Street, Georgetown, MA, 01833, US
      42.7246895 -70.9897852
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