the laboratory can replicate - and offer far greater possibilities for deliciousness.
The Art of Flavour proceeds not by rote formula but via a series of mind-opening and palate-expanding tools and concepts: using a flavour 'compass' to find the way to transformative combinations of aromatic ingredients; pairing ingredients to make them 'bury' (control) one another and 'lock' (achieve an alchemy that transcends the sum of the parts); learning to deploy cooking methods for maximum effect; and the seven 'dials' that allow a cook to fine-tune a dish.
Accolades for The Art of Flavour
'An amazingly thorough and holistic investigation into deliciousness. It serves as a brilliant guide, pushing you to trust your senses and experiment with food, and offers a multitude of recipes to draw upon for inspiration.'
René Redzepi, chef and co-owner of Michelin-starred Noma
'Daniel Patterson and Mandy Aftel have written a sophisticated and totally harmonious guide to understanding flavour and taste. I admire their collaboration in this homage to the senses, as well as their practical approach to cooking with both freedom and restraint.' Alice Waters, founder and owner of Chez Panisse, author of New York Times bestsellers The Art of Simple Food I & II and The Edible Schoolyard
'This book will change the way you understand flavour and will give you the tools to be courageous in the kitchen. The Art of Flavour had my head spinning with fascination and inspiration.' Sean Brock, author of New York Times bestseller and 2015 James Beard Foundation Book Award recipient Heritage
‘I learned a lot about my own cooking habits in The Art of Flavour. After many years as a cook, I usually choose, combine, adjust, blend and season ingredients in an impulsive, instinctive way when I cook a dish, relying on some innate knowledge I have absorbed throughout the years I've spent in the kitchen. I have discovered the Cartesian logic behind my practice.' Jacques Pepin, chef, cookbook author, and PBS cooking series host
