(Food Science) Daniel Patterson, Mandy Aftel. The Art of Flavor: Practices and Principles for Creating Delicious Food *SIGNED* Central European Authors Nathan Myhrvold and Francisco

Authors Nathan Myhrvold and Francisco Migoya share practical tips and innovative techniques

interest in vermouth is at a peak

MA: Elaine Brennan & Karen Etsell

his second book also focuses on the science of the kitchen

(Food Science) Daniel Patterson, Mandy Aftel. The Art of Flavor: Practices and Principles for Creating Delicious Food *SIGNED* Central European Authors Nathan Myhrvold and FranciscoInscribed & signed by Daniel Patterson on the half title. Michelin two star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet even in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles. Fine.