[easyazon_image align=”left” height=”333″ identifier=”1594634300″ locale=”US” src=”http://englewoodreview.org/wp-content/uploads/2017/11/51CSVetO3L.jpg” tag=”douloschristo-20″ width=”262″]Something Truly Magical
A Feature Review of
The Art of Flavor: Practices and Principles for Creating Delicious Food
Daniel Patterson / Mandy Aftel
Hardback: Riverhead Books, 2017
Buy Now: [ [easyazon_link identifier=”1594634300″ locale=”US” tag=”douloschristo-20″]Amazon[/easyazon_link] ] [ [easyazon_link identifier=”B01N5EUHGX” locale=”US” tag=”douloschristo-20″]Kindle[/easyazon_link] ]
Reviewed by Andrew Camp
Learning to cook starts with proper techniques, from knife skills to cooking techniques. With these tools in our arsenal, we are able, given access to the right ingredients, copy a recipe with relative success. However, to move beyond this level of cooking to experimenting with different flavor combinations is a whole different skill.
Unfortunately, most cookbooks tell us what to do without explaining why we should combine those flavors. Where are we home cooks to turn, then, to move beyond mechanistic cooking, relying on what others say to a more creative, confident home cooking where we can create food that is personal, fun, and attentive to who we are? Thankfully, Daniel Patterson, a chef, and Mandy Aftel, a perfumer, together hope to fill this gap with their newest book The Art of Flavor.