{"id":15844,"date":"2020-04-06T15:58:58","date_gmt":"2020-04-06T13:58:58","guid":{"rendered":"https:\/\/mag.bynez.com\/?p=15844"},"modified":"2021-01-09T23:25:37","modified_gmt":"2021-01-09T22:25:37","slug":"the-art-of-flavor-practices-and-principles-for-creating-delicious-food-daniel-patterson-mandy-aftel","status":"publish","type":"post","link":"https:\/\/mag.bynez.com\/en\/readings\/the-art-of-flavor-practices-and-principles-for-creating-delicious-food-daniel-patterson-mandy-aftel\/","title":{"rendered":"The Art of Flavor: Practices and Principles for Creating Delicious Food &#8211; Daniel Patterson, Mandy Aftel"},"content":{"rendered":"\n<p>The Art of Flavor, by Michelin-starred chef Daniel Patterson and renowned natural perfumer Mandy Aftel, is not strictly speaking a cookbook. Instead, it\u2019s a primer on cooking that nods toward principles of perfumery, including texture, persistence, balance, and contrast and even top, heart, and base notes. Each chapter presents&nbsp;a series of lessons, such as \u201cTheFour Rules of Flavor (example: similar ingredients need a contrasting flavour)\u201d with basic recipes to experiment with. Chapters are sprinkled with fascinating quotes from historic food and perfume texts. The lessons build upon each other. By the end, a careful reader can confidently shop a farmer\u2019s market, knowing the principles for combining flavours and cooking techniques to create a satisfying dish from scratch, with no recipe necessary.<\/p>\n\n\n\n<p><em>The Art of Flavor: Practices and Principles for Creating Delicious Food, Daniel Patterson, Mandy Aftel, Riverhead Books, August 2017, 276 pages, $28.<\/em><\/p>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>This review has been published in <em>Nez, the olfactory magazine &#8211; #04 &#8211; Art and Perfume. <\/em><a rel=\"noreferrer noopener\" aria-label=\" (s\u2019ouvre dans un nouvel onglet)\" href=\"https:\/\/www.nez-editions.us\/products\/nez-the-olfactory-magazine-04-perfume-and-art\" target=\"_blank\">This issue is available on www.nez-editions.us for North America<\/a> and on <a href=\"https:\/\/shop.bynez.com\/boutique\/nez-the-olfactory-magazine\/nez-the-olfactory-magazine-04-autumnwinter-art-perfume\/\">the Auparfum Shop for other countries<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The Art of Flavor, by Michelin-starred chef Daniel Patterson and renowned natural perfumer Mandy Aftel, is a primer on cooking that nods toward principles of perfumery.<\/p>\n","protected":false},"author":3153,"featured_media":15927,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"pmpro_default_level":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"mc4wp_mailchimp_campaign":[],"footnotes":""},"categories":[1417,1415,676],"tags":[834,835],"series":[],"ppma_author":[1422],"class_list":["post-15844","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-art-en","category-olfactory-culture","category-readings","tag-daniel-patterson","tag-mandy-aftel","pmpro-has-access"],"pp_statuses_selecting_workflow":false,"pp_workflow_action":"current","pp_status_selection":"publish","pp_post_mime_type":"","acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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