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

Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Despite a world awash with cooking shows and food blogs, they noticed that home cooks get very little guidance in the art of flavour. In this trailblazing book, they share the secrets to creating delcious food through the use of a truly revolutionary set of principles and tools:


The four rules for creating flavour

A flavour compass that points the way to transformative combinations

'Locking', 'burying' and other aspects of cooking alchemy

The flavour-heightening effects of cooking methods

The seven dials that let you fine-tune a dish

With more than seventy-five recipes to demonstrate each concept and put it into practice, The Art of Flavour is food for the imagination that will help cooks at any level become flavour virtuosos.

Praise for Coi: Stories and Recipes by Daniel Patterson:
'Patterson has written a new kind of cookbook . . . The writing, like his food, is precise, beautiful, and a bit meditative.'
New Yorker

Praise for Fragrant by Mandy Aftel:
'Aftel could be considered the scent world's Alice Waters.'
New York Times