{"product_id":"9780358093138","title":"Flavorama: A Guide to Unlocking the Art and Science of Flavor","description":"Author: Arielle Johnson\u003cbr\u003eISBN: 9780358093138\u003cbr\u003ePublisher: HarperCollins Publishers\u003cbr\u003eYear first published: 25 Jul 2024\u003cbr\u003ePages: 320 \u003cbr\u003eFormat: Hardback\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cp\u003eAn 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. \u003c\/p\u003e\u003cp\u003e“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).\u003c\/p\u003e\u003cp\u003eMeet 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 \u003cem\u003eFlavorama\u003c\/em\u003e, 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.\u003c\/p\u003e\u003cp\u003eYou 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 \u003cem\u003eFlavorama\u003c\/em\u003e, 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 improvise something new, or boldly replicate a flavor. Out of basil for pesto Pivot and use mint, shiso, or tarragon—all are members of the same “herbal-aromatic” flavor family—for a new-but-somehow-familiar herb sauce. Or add a drizzle of olive oil and a sprinkling of flaky salt to chocolate ice cream— a simple hack for deliciously complex flavor. Included are 99 recipes so you can hit the ground running with your new science-of-flavor knowledge: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAn Algorithm for a Minimalist but Excellent Dressing for Lettuce\u003c\/li\u003e\n\u003cli\u003eUmami-Boosted Cacio e Pepe\u003c\/li\u003e\n\u003cli\u003eChilled Soba Noodles with Grapefruit\u003c\/li\u003e\n\u003cli\u003eThe Meatiest Slow-Cooked Meat\u003c\/li\u003e\n\u003cli\u003ePanela-Coconut Iced Coffee\u003c\/li\u003e\n\u003cli\u003ePineapple Caramel Sauce\u003c\/li\u003e\n\u003cli\u003eBurnt Scallion Butter\u003c\/li\u003e\n\u003cli\u003eUnder-appreciated–Spice Pumpkin Pie\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eCook with the creativity, confidence, and flexibility of a world-class chef and learn how to unlock the flavor potential of your ingredients, create your own dishes, make your own bitters, ferment your own miso, and much, much more. Charming illustrations and diagrams drawn by Arielle herself accompany this indispensable guidebook to flavor town.\u003c\/p\u003e","brand":"Ships in 10 to 15 days","offers":[{"title":"Default Title","offer_id":46552429854878,"sku":"HPC-9780358093138","price":69.78,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0400\/9043\/5742\/files\/9780358093138.jpg?v=1771907199","url":"https:\/\/classicbargains.com.au\/products\/9780358093138","provider":"Classic Bargains Australia","version":"1.0","type":"link"}