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The Art of Flavour
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About the Author

Daniel Patterson (Author) 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: @DCPattersonMandy Aftel (Author) 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

Reviews

An amazingly thorough and holistic investigation into deliciousness. It serves as a brilliant guide, pushing you to trust your senses and experiment with food, and offers a multitude of recipes to draw upon for inspiration.This fascinating book, by Michelin-starred chef Daniel Patterson and perfumer Mandy . . . helps you transform combinations of aromatic ingredients and learn methods that will help you fine-tune dishes - Choice MagazineDaniel Patterson and Mandy Aftel have written a sophisticated and totally harmonious guide to understanding flavour and taste. I admire their collaboration in this homage to the senses, as well as their practical approach to cooking with both freedom and restraint.This book will change the way you understand flavour and will give you the tools to be courageous in the kitchen. The Art of Flavour had my head spinning with fascination and inspiration.I learned a lot about my own cooking habits in The Art of Flavour. After many years as a cook, I usually choose, combine, adjust, blend and season ingredients in an impulsive, instinctive way when I cook a dish, relying on some innate knowledge I have absorbed throughout the years I've spent in the kitchen. I have discovered the Cartesian logic behind my practice.In this wonderful book, Patterson and Aftel demonstrate that cooking well is a personal, exciting process, a flow of choices that starts with an intimate engagement with the ingredients themselves. 'They make the case that this is the surest way for cooks at any level to develop their discernment and creativity. The Art of Flavour is a valuable reminder that just as the experience of eating delicious food unfolds in an individual's mouth and nose and mind, so too does the making of it.Praise for Coi: Stories and Recipes by Daniel Patterson:Patterson has written a new kind of cookbook . . . The writing, like his food, is precise, beautiful, and a bit meditative. - New YorkerPraise for Fragrant by Mandy Aftel:Aftel could be considered the scent world's Alice Waters. - New York Times

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