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Halifax Public Libraries
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Johnson, Arielle, 1990-
Subjects
Flavoring essences.
Flavor.
Taste.
Food -- Analysis.
Browse Catalog
by author:
Johnson, Arielle, 1990-
by title:
Flavorama : a guide ...
by call number:
664.072 J66f
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Johnson, Arielle, 1990-
Flavoring essences.
Flavor.
Taste.
Food -- Analysis.
MARC Display
Flavorama
: a
guide
to
unlocking
the
art
and
science
of
flavor
/ Arielle Johnson.
by
Johnson, Arielle, 1990-
Harvest, an imprint of William Morrow, 2024.
Call #:
664.072 J66f
Subjects
Flavoring essences.
Flavor
.
Taste.
Food -- Analysis.
ISBN:
9780358093138 (hc)
Edition:
1st ed.
Description:
xv, 304 p. : ill. (chiefly color) ; 27 cm.
Notes:
"With 99 Recipes!"--Cover.
Bibliography:
Includes bibliographical references (p. 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 René Redzepi. “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). Meet 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
Flavorama
, 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. You 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
Flavorama
, 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: An Algorithm for a Minimalist but Excellent Dressing for Lettuce Umami-Boosted Cacio e Pepe ; Chilled Soba Noodles with Grapefruit ; The Meatiest Slow-Cooked Meat ; Panela-Coconut Iced Coffee Pineapple Caramel Sauce Burnt Scallion Butter ; Under-appreciated–Spice Pumpkin Pie. Cook 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."--Publisher.
Genre:
Cookbooks.
Holds:
19
Copy/Holding information
Location
Collection
Call No.
Item type
Status
Due Date
Central Library
Adult Nonfiction
664.072 J66f
Adult books
Checked out
Jul 24, 2024
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Central Library
Adult Nonfiction
664.072 J66f
Adult books
Checked out
Jul 26, 2024
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Sackville Public Library
Adult Nonfiction
664.072 J66f
Adult books
Item being held
Add Copy to MyList
Sackville Public Library
Adult Nonfiction
664.072 J66f
Adult books
Checked out
Jul 26, 2024
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