The Art of Flavor: Practices and Principles for Creating Delicious Food Hardcover – August 1, 2017

excellent guide, nuanced, sophisticated. good explanations of the way to mix flavor to create something that transcends the sum of the parts. useful descriptions of the flavor elements so you can work them as separate components, guides use of separate flavor elements in combination. really learned something. my cooking is at a whole other level. loved the recipe for chicken, saffron, tarragon, orange. made it five times already. note: doesn't necessarily need the whole ounce of saffron...great with a quarter ounce.

"The Art of Flavor" is both an entertaining read on the subject of flavor in food and a comprehensive practical reference I will return to for years to come as I continue to learn the art of making food taste delicious. I have a number of other books on my shelf that I acquired over the years in an effort to understand flavor. I wish I had found "The Art of Flavor" first.

This is like no cookbook i have ever seen. It deals with cooking on a much deeper level than just a collection of recipes. To put it simply, it will help you gain a better understanding of the "why" we do or use such things (techniques, ingredients, etc.). i would HIGHLY recommend this book to anyone that wants to really learn how to navigate their way through a dish.

This book's approach to cooking is highly creative and discerning. The accent on maximizing flavor is a welcome respite from all the orthorexic blandness out there. This collaboration between a Michelin-level cook and a natural perfumer proves to have exciting results. If you are stuck in a cooking rut I highly recommend this book. The recipes are guaranteed to enchant your palate.

I've been really enjoying reading this book which is more of a literature style cookbook with recipes that show application for flavor explanations.I left one star off as I found spelling errors, I think they would want to know about. I only got up to p35 and found two errors.1. p30 under { INTENSITY }, fifth sentence down "home" should be hone.2. p35 under { SHOPPING IS THE FIRST STEP IN COOKING }, 2nd paragraph, 1st sentence "divine" should be divide.

Mandy and Daniel have used their collective expertise to articulate and share principles underlying the creation of flavors. Whether you're cooking at home or in a world class restaurant, or just wanting to think deeper about flavor, this book will give you tools that will help you create and enjoy delicious flavors. I highly recommend it to everyone!

Nothing really new, if you have not been cooking for a long time it might be worth the read.

Beautiful ,intelligent ,scientific ,a pleasure to read and to learn !Congratulations to the authors and for their really and new idea with the parfums and the flavors !A gaz chromatography study for both parfums and flavors (the most important)can be a new subject !

Most people are looking for quick and easy recipes, but they don’t want to learn the reason we flavour things the way we do. This book will help you get a better handle on those things. A must buy.

Excellent Book - original take on combining foods and flavours

Finally, a logical scientific approach to adjust flavor. Just what I wanted.

v good book

Excellent book