The Art of Flavour: Practices and Principles for Creating Delicious Food

Patterson, Daniel; Aftel, Mandy

ISBN 10: 1472141474 / ISBN 13: 9781472141477

Edité par Robinson, 2018

A propos de cet article

First uk edition Book in fine condition. Appears unread.

N° de réf. du vendeur ABE-1737029905010

Détails bibliographiques

• Titre: The Art of Flavour: Practices and Principles for Creating Delicious Food
• Éditeur: Robinson
• Date de parution: 2018
• Langue: anglais
• ISBN à 10 chiffres: 1472141474
• ISBN à 13 chiffres: 9781472141477
• Reliure: Hardcover
• Édition: 1st Edition
• État de l'article: Fine

A propos de ce titre

Synopsis

Two masters of composition - a chef and a perfumer - present a revolutionary new approach to creating delicious, original food.

À propos des auteurs

DANIEL PATTERSON founded San Francisco's Michelin two-star Coi and several other Bay Area restaurants; most recently, he co-founded the acclaimed 'revolutionary fast food' venture Loco'l. His awards include Food & Wine's Best New Chef and a James Beard Award for Best Chef of the West. He is the author of two previous books, and his essays have appeared in the New York Times, Food & Wine, Financial Times, San Francisco Magazine and Lucky Peach.

Twitter/Instagram: @DCPatterson

MANDY AFTEL is an internationally known artisan perfumer and award-winning author. She has participated in many exhibitions, panels and conferences on scent and food, and regularly collaborates with chefs and mixologists. She and her work have been featured in the New York Times, Vogue, Vanity Fair, Gourmet, Bon Appetit, Food and Wine, O and Elle, on CNN, and in countless blogs. Her previous book, Fragrant: The Secret Life of Scent, was published by Riverhead in 2014. She lives in Berkeley, CA.

Aftelier.com; dpgrp.co
Facebook.com/AftelierPerfumes; Twitter/Instagram: @AftelierPerfume