Flavorama - A Guide to Unlocking the Art & Science of Flavor

Described in the foreward by Rene Redzepi as "a book that every cook, no matter how experienced or science-literate they are" and goes on to say that author, Arielle Johnson, changed the way she thinks about flavor and she'll do the same for you.

Part easy-to-understand (with great adorable illustrations) science book and part cookbook, the recipes are dotted through in the appropriate "science lesson". And even mini recipes in the form of suggested pairings such as "if you're serving chocolate ice cream or chocolate mousse, drizzle a little of the best olive oil you can over it and then sprinkle some flaky salt on top" after explaining "salt even refreshes the taste of chocolate, enhancing its acidity and balancing its bitterness".

Recipes like:

• Salty Cumin-Fennel Limeade

• Beurre Blanc Sauce

• Black Garlic-Black Vinegar Mayo

• Chilled Soba Noodles with Grapefruit

• Panela-Coconut Daiquiri

• Grilled Fermented Pepper Paste

• Pineapple Caramel Sauce

....are just a few of the super unique combinations that all come with an in-depth discussion of what makes them so special.

This is a book to savor, highlight and re-read over and over in addition to trying out each recipe, armed with enough knowledge to experiment and tweak if desired.

Hardcover, 99 recipes