Flavorama

a guide to unlocking the art and science of flavor
Arielle Johnson
Book - 2024

"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"--

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Barcode Status Material Type CallNumber Availability
37413322131253 Checked out New Adult Non-Fiction 664.5 JOHNSON  Place A Hold
Bibliographic Details
Main Author: Johnson, Arielle, 1990- (Author)
Corporate Author: HarperCollins (Firm)
Format: Book
Language:English
Published: New York, NY : Harvest, an imprint of William Morrow, [2024]
Edition:First edition.
Subjects:

MARC

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245 1 0 |a Flavorama :  |b a guide to unlocking the art and science of flavor /  |c Arielle Johnson. 
250 |a First edition. 
264 1 |a New York, NY :  |b Harvest, an imprint of William Morrow,  |c [2024] 
300 |a xv, 304 pages:  |b illustrations (some color) ;  |c 27 cm 
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504 |a Includes bibliographical references and index. 
505 0 |a The first law of flavor: Flavor is taste and smell -- The second law of flavor: Flavor follows predictable patterns -- The third law of flavor: Flavor can be concentrated, extracted, and infused -- The fourth law of flavor: Flavor can be created and transformed. 
520 |a "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"--  |c Provided by publisher. 
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