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Summary
Summary
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.
"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 Johnson--she's 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 what's 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 don't need a lab or a professional kitchen--or even a background in science--to get something out of the science of flavor. With Flavorama, you'll 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 tarragon--all are members of the same "herbal-aromatic" flavor family--for 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:
An Algorithm for a Minimalist but Excellent Dressing for Lettuce Umami-Boosted Cacio e Pepe Chilled Soba Noodles with Grapefruit The Meatiest Slow-Cooked Meat Panela-Coconut Iced Coffee Pineapple Caramel Sauce Burnt Scallion Butter Under-appreciated-Spice Pumpkin PieCook 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.
Reviews (1)
Booklist Review
Author, PhD chemist, and science director for the Noma test kitchen, Johnson breaks down the science behind different flavors and suggests how readers can use that science to take their cooking to the next level. This book is broken up into two parts, with part one focusing on introducing readers to definitions of tastes and smells and part two explaining different flavors and how to bring them out in the best possible way. Johnson explains the hows and whys behind flavors' effects on our senses, how to enhance the best components of those flavors, and what flavors pair well. For example, sour tastes are acidic, can balance sweetness while intensifying salty taste, and can be produced by plants and fermentation. This is a science-heavy book that emphasizes the chemistry of flavor on a molecular level; however, via accessible language and illustrations, Johnson makes it all amazingly interesting and easy to understand. Even foodie readers who are usually turned off by science texts should give this a read.
Table of Contents
| Foreword | viii |
| Acknowledgments | x |
| Introduction: The Unbridled Science of Flavor | xiii |
| Part 1 The First Law of Flavor: Flavor Is Taste and Smell | 1 |
| Chapter 1 Taste | 4 |
| Chapter 2 Smell | 8 |
| Chapter 3 Flavor First | 18 |
| Part 2 The Second Law of Flavor: Flavor Follows Predictable Patterns | 23 |
| Chapter 4 Putting Patterns to Work | 29 |
| Chapter 5 The Five(ish) Tastes | 34 |
| Salty | 35 |
| Sour | 48 |
| Sweet | 70 |
| Umami | 82 |
| Bitter | 97 |
| Spicy | 108 |
| Chapter 6 Smell | 123 |
| Fruity | 127 |
| Vegetal | 144 |
| Flavors of Intensity and Defense | 152 |
| Spiced | 159 |
| Herbal | 169 |
| Meaty | 184 |
| Part 3 The Third Law of Flavor: Flavor Can Be Concentrated, Extracted, and Infused | 191 |
| Chapter 7 Concentrating Flavor | 194 |
| Juicing and Pressing | 194 |
| Concentrating Flavor by Removing Water | 197 |
| Concentrating Flavor by Drying | 199 |
| Chapter 8 Extracting and Infusing Flavor | 201 |
| Moving Molecules Around, Selectively | 202 |
| Like Dissolves Like: Simple Molecular Rules for Extraction and Infusion | 203 |
| Making Water Watery and Oil Oily: Polarity | 203 |
| Giving Smell Molecules a Big Greasy Hug: Extracting and Infusing with Fats | 203 |
| Concentrated, Fatty Extractions | 204 |
| Extracting and Infusing with Water | 215 |
| Between Polar Opposites: Vinegar, Alcohol, and Beyond | 217 |
| Keeping It Casual: Cooking with an Infusing Mindset | 223 |
| Part 4 The Fourth Law of Flavor: Flavor Can Be Created and Transformed | 231 |
| Chapter 9 Creating Flavor with Heat | 235 |
| Liquid Gold: Caramelization | 235 |
| Turning Up the Heat: Creating Flavors with Burning, Charring, and Smoke | 239 |
| A Whole Lot of Browning: The Maillard Reaction | 244 |
| Chapter 10 Creating Flavors with Fermentation | 251 |
| Making Vinegar: Creating Pungently Sour Flavors out of Alcohol | 255 |
| Lactic Fermentation: Creating Tangy Flavors from Trace Sugars | 259 |
| Creating Umami: Fermenting with Fungi | 271 |
| Selected Bibliography | 285 |
| Index | 297 |