Win a copy of The Art of Flavour, a book by Daniel Patterson and Mandy Aftel.
Two masters of composition - a chef and a perfumer are coming together to present a revolutionary new approach to creating delicious, original food in this new book which outlines the best practices and principles for creating optimum flavour.
COMPETITION IS NOW CLOSED
WIN: a copy of The Art of Flavour by Daniel Patterson and Mandy Aftel
We have three copies of 'The Art of Flavour' to give away. To be in with a chance of winning, all you need to do is comment on this article 'I'm in it to win it'.
Only one entry per member, you must be a member to take part - if you are not a member, why not sign up now?!
You have until 5.30pm on Tuesday, 29th May to enter. All winners will be notified directly after a live draw which will take place on Facebook on Wednesday, 30th May.
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Who is the talent behind The Art of Flavour?
Daniel Patterson, a chef, and Mandy Aftel, a perfumer have written a new book which is all about their innovative approach to creating delicious, original food. Aftel and Patterson have been described as 'rock stars' in their respective fields: Daniel Patterson has won two Michelin stars for his San Francisco restaurant Coi and numerous James Beard and other food awards, and his new path-breaking co-venture Loco'l is attracting national interest. Mandy Aftel has been profiled in the New York Times T Magazine as well as other publications and is constantly featured and quoted in magazines and blogs.
What is The Art of Flavour?
In a world awash with cooking shows, food blogs and recipes, the art of flavour can sometimes be neglected. The multibillion-dollar flavour industry sometimes uses manipulating synthetic ingredients, and some home cooks are taught to wield the same blunt instruments: salt, acid, sugar, heat. But foods in their natural states are infinitely more nuanced than the laboratory can replicate - and offer far greater possibilities for deliciousness.
The Art of Flavour proceeds not by rote formula but via a series of mind-opening and palate-expanding tools and concepts: using a flavour 'compass' to find the way to transformative combinations of aromatic ingredients; pairing ingredients to make them 'bury' (control) one another and 'lock' (achieve an alchemy that transcends the sum of the parts); learning to deploy cooking methods for maximum effect; and the seven 'dials' that allow a cook to fine-tune a dish.
Accolades for The Art of Flavour
'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.'
René Redzepi, chef and co-owner of Michelin-starred Noma
'Daniel 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.' Alice Waters, founder and owner of Chez Panisse, author of New York Times bestsellers The Art of Simple Food I & II and The Edible Schoolyard
'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.' Sean Brock, author of New York Times bestseller and 2015 James Beard Foundation Book Award recipient Heritage
‘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.' Jacques Pepin, chef, cookbook author, and PBS cooking series host
