Author(s): Arielle Johnson; René Redzepi (Foreword by)

Cooking & Wine

Flavor goes way beyond "tasty" or "not tasty." It's sensation, it's chemistry, it's emotion, it's art. And understanding how flavor works is the quickest way to become a better, more creative, and more confident cook. Arielle Johnson is the kind of insatiable learner who explores flavor from every angle, as a scientist, at some of the world's best restaurants, and in her home kitchen. In Flavorama, she shares what she's learned with the rest of us, distilling chemistry, sensation, and craft into a few fundamental laws and patterns that are as simple to learn as they are powerful to use. Complete with nearly a hundred recipes-including crash courses in herb sauces and underappreciated spices, ideas for boosting umami in cacio e pepe and fermenting pumpkin seed miso, a four-hundred-year-old algorithm for dressing a salad, and much more-Flavorama is an indispensable, irreverent guide to the wonderful world of flavor. Unlock the flavor potential of your ingredients and develop the flexibility and intuition of a top chef, whether you're a by-the-book baker, keeper of passed-down family recipes, or weekend experimenter, or you just want to get dinner on the table.