Flavorama
A Guide to Unlocking the Art and Science of Flavor
(Sprache: Englisch)
"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 Renâe Redzepi"--
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"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 Renâe Redzepi"--
Autoren-Porträt von Arielle Johnson
Arielle Johnson, Ph.D., is a flavor scientist who consults for some of the top chefs and restaurants in the world. Co-founder of the fermentation lab at René Redzepi's Noma in Copenhagen and Science Director for Noma Projects, Arielle is a former Director's Fellow at the MIT Media Lab and Science Officer for Alton Brown's Food Network show, Good Eats: The Return. She has lectured on food and science at SXSW, Tales of the Cocktail, WIRED, and the Harvard Science and Cooking series, and her writing on the subject has appeared in the Los Angeles Times and Lucky Peach. She lives in New York City. Follow her on Instagram @arielle_johnson.
Bibliographische Angaben
- Autor: Arielle Johnson
- 2024, xv, 304 Seiten, Maße: 21,1 x 26,4 cm, Gebunden, Englisch
- Verlag: Harper Collins Publ. USA
- ISBN-10: 0358093139
- ISBN-13: 9780358093138
- Erscheinungsdatum: 12.03.2024
Sprache:
Englisch
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