Arielle Johnson Reihenfolge der Bücher (Chronologisch)

An irreverent, accessible guide to the science of flavor, this book from food scientist Arielle Johnson features over 75 recipes and a foreword by renowned chef René Redzepi. Johnson, who holds a Ph.D. in flavor science, shares her expertise to help home cooks understand the chemistry and craft behind flavor. She combines fun and knowledge, explaining how to identify flavor patterns and break culinary rules in an easy-to-follow format. You don’t need a lab or culinary training to benefit from her insights. With this guide, you can enhance your cooking by adding depth to dishes, swapping ingredients creatively, and improvising new recipes. For example, if you're out of basil for pesto, you can substitute mint, shiso, or tarragon, all part of the “herbal-aromatic” flavor family. Simple hacks, like drizzling olive oil and sprinkling flaky salt on chocolate ice cream, can elevate flavors significantly. The book includes over 75 recipes to help you start experimenting right away. With charming illustrations and diagrams by Johnson, this essential guide empowers you to unlock the full flavor potential of your ingredients, create unique dishes, and even make your own bitters and fermented foods.

In "Flavorama" enthüllt die Geschmackswissenschaftlerin Arielle Johnson die Geheimnisse des Geschmacks, der weit über bloße Bewertungen hinausgeht. Sie vermittelt grundlegende Gesetze und Muster des Kochens und bietet fast einhundert Rezepte, darunter Kräutersaucen und Fermentierungstechniken, für kreative Geschmackserlebnisse.