Description |
xv, 304 pages : illustrations (chiefly color) ; 27 cm |
Bibliography |
Includes bibliographical references (pages 285-296) and index. |
Summary |
"An 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 Renae Redzepi"-- Provided by publisher. |
Subject |
Flavoring essences.
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Flavor.
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Taste.
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Food -- Analysis.
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Genre |
Cookbooks.
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ISBN |
9780358093138 : HRD |
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0358093139 : HRD (hardcover) |
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