Aroma permeates every cuisine, from ancient to modern, in every culture. Aroma by chef Daniel Patterson and perfumer Mandy Aftel makes evident that aroma, not taste, is our primary experience of food. Without aroma, there is no flavour. By focusing on aroma, we intensify all aspects of food and immeasurably enhance the experience of cooking and eating.
This book concentrates on the use of aromatics in cooking where a few drops of a fragrant essence can make commonplace dishes memorable and good dishes great. Explicit information on ingredients, equipment, and terms and techniques complements recipes for nearly thirty ingredients—lime, mint, green tea, black pepper, vanilla, and ginger, among others.
Artisan; (June 1, 2004)
Hardcover: 216 pages
Weight: 810 g
Dimensions: 18.8 x 2.2 x 26.1 cm