Flavorama

Name: Flavorama
Brand: HarperCollins
SKU: 01233824

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1245352Flavoramahttps://www.gandhi.com.mx/flavorama/phttps://gandhi.vtexassets.com/arquivos/ids/225029/11b68012-9a2c-419c-b510-fca4a807faaa.jpg?v=638333872954870000477581MXNHarperCollinsInStock/Ebooks/1233824Flavorama477581https://www.gandhi.com.mx/flavorama/phttps://gandhi.vtexassets.com/arquivos/ids/225029/11b68012-9a2c-419c-b510-fca4a807faaa.jpg?v=638333872954870000InStockMXN99999DIEbook20249780358092995_W3siaWQiOiIzMmI3MzYyMy1mOTdmLTRmYWMtODc2OS1hYjgyZjU4NWI2YzEiLCJsaXN0UHJpY2UiOjU4MSwiZGlzY291bnQiOjEwNCwic2VsbGluZ1ByaWNlIjo0NzcsImluY2x1ZGVzVGF4Ijp0cnVlLCJwcmljZVR5cGUiOiJXaG9sZXNhbGUiLCJjdXJyZW5jeSI6Ik1YTiIsImZyb20iOiIyMDI1LTA3LTAzVDAwOjAwOjAwWiIsInJlZ2lvbiI6Ik1YIiwiaXNQcmVvcmRlciI6ZmFsc2V9XQ==9780358092995_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 worlds best chefs, Arielle Johnson, with more than 75 recipesplus 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 Johnsonshes 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 whats 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 dont need a lab or a professional kitchenor even a background in scienceto get something out of the science of flavor. With Flavorama, youll 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 tarragonall are members of the same herbal-aromatic flavor familyfor 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 more than 75 recipes so you can hit the ground running with your new science-of-flavor knowledge:<ul><li>An Algorithm for a Minimalist but Excellent Dressing for Lettuce</li><li>Umami-Boosted Cacio e Pepe</li><li>Chilled Soba Noodles with Grapefruit</li><li>The Meatiest Slow-Cooked Meat</li><li>Panela-Coconut Iced Coffee</li><li>Pineapple Caramel Sauce</li><li>Burnt Scallion Butter</li><li>Under-appreciatedSpice Pumpkin Pie</li></ul>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....(*_*)9780358092995_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).NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BLOOMBERG DELISH KCRW/NPR GOOD FOOD LOS ANGELES TIME NEW YORK TIMES SAVEUR SCIENCE NEWS TIMES UNION WASHINGTON POST ROBB REPORTAn 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 worlds best chefs, Arielle Johnson, with more than 75 recipesplus a foreword by René Redzepi.Meet Arielle Johnsonshes 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 whats 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 dont need a lab or a professional kitchenor even a background in scienceto get something out of the science of flavor. With Flavorama, youll 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 tarragonall are members of the same herbal-aromatic flavor familyfor 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:<ul><li>An Algorithm for a Minimalist but Excellent Dressing for Lettuce</li><li>Umami-Boosted Cacio e Pepe</li><li>Chilled Soba Noodles with Grapefruit</li><li>The Meatiest Slow-Cooked Meat</li><li>Panela-Coconut Iced Coffee</li><li>Pineapple Caramel Sauce</li><li>Burnt Scallion Butter</li><li>Under-appreciatedSpice Pumpkin Pie</li></ul>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....(*_*)9780358092995_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).A 2025 JAMES BEARD AWARD NOMINEENAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY BLOOMBERG DELISH KCRW/NPR GOOD FOOD LOS ANGELES TIME NEW YORK TIMES SAVEUR SCIENCE NEWS TIMES UNION WASHINGTON POST ROBB REPORTAn 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 worlds best chefs, Arielle Johnson, with more than 75 recipesplus a foreword by René Redzepi.Meet Arielle Johnsonshes 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 whats 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 dont need a lab or a professional kitchenor even a background in scienceto get something out of the science of flavor. With Flavorama, youll 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 tarragonall are members of the same herbal-aromatic flavor familyfor 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:<ul><li>An Algorithm for a Minimalist but Excellent Dressing for Lettuce</li><li>Umami-Boosted Cacio e Pepe</li><li>Chilled Soba Noodles with Grapefruit</li><li>The Meatiest Slow-Cooked Meat</li><li>Panela-Coconut Iced Coffee</li><li>Pineapple Caramel Sauce</li><li>Burnt Scallion Butter</li><li>Under-appreciatedSpice Pumpkin Pie</li></ul>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....9780358092995_HarperCollinslibro_electonico_f2bda20c-17c9-3e31-9cb9-d79e470e31dd_9780358092995;9780358092995_9780358092995Arielle JohnsonInglésMéxico2024-03-12T00:00:00+00:00https://getbook.kobo.com/koboid-prod-public/harpercollins-epub-7277dd59-b290-4baa-821d-d3895d4320c5.epub2024-03-12T00:00:00+00:00HarperCollins