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Results for 'arielle johnson'
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Flavorama
A Guide to Unlocking the Art and Science of Flavor“Arielle Johnson’s Flavorama is the “everyman’s” food science book we’ve all been waiting for, even if we didn’t know we needed it. Dr. Johnson delves into every aspect of flavor, how we sense it, create it, and control it, in a way that will elevate the culinary game of all who read it. Fun, clear, and uber-approachable, Flavorama instantly vaults to the top shelf to take its rightful place at the right hand of Harold McGee. If I didn’t love it so much, I’d be green with envy.” — Alton Brown "I’ve known and admired Arielle Johnson and her work for more than a decade. Arielle is that rarest of flavor scientists, as experienced in restaurant kitchens as in the lab, and a skilled translator of the chemistry into clear and useful advice for any food lover. I can’t recommend Flavorama highly enough: it’s essential reading for anyone who’s serious about understanding deliciousness and how to create it." — Harold McGee, author of On Food and Cooking “Count yourself lucky to be alive in the time of Dr. J. She has dedicated her life to understanding the aspects of food that others write off as mystical or inexplicable. And now she’s taken the time to explain them, bestowing us with the tools to harness and understand flavor. It’s as though an advanced alien civilization has deemed us worthy of faster-than-light technology. You’re lucky Arielle’s one of us, and you’re even luckier to be holding this book.” — David Chang, founder of Momofuku "If you want to figure out how to make the ginger in your dish hotter or make brown butter more delicious, Flavorama is your book. Arielle Johnson, a food chemist who found her way into the Noma kitchen in Copenhagen and eventually built the restaurant’s fermentation lab, takes a brainy dive into manipulating molecules to create deliciousness, but the book is written in such an engaging, useful way that you’re not sad about the science. Get pleasantly lost in her treatise on smell receptors, or just experiment with smell by making a mug of citrus peel dashi." — Kim Severson, New York Times
€ 41,50 -
Flavorama. La guida definitiva alla scienza del sapore e alla creatività in cucina
Questo è un libro sul sapore. Il sapore va ben oltre il "gusto" o il "non gusto". È sensazione, è chimica, è emozione, è arte. E capire come funziona il sapore è il modo più rapido per diventare un cuoco migliore, più creativo e più sicuro di sé. Arielle Johnson esplora il sapore da ogni angolazione, con gli occhi dello scienziato, in alcuni dei migliori ristoranti del mondo e nella cucina della propria casa. In "Flavorama" condivide con tutti noi chimica, sensazioni e creatività attraverso poche leggi e schemi fondamentali, tanto semplici da imparare quanto potenti da usare. Completo di quasi cento ricette, tra cui corsi accelerati di salse alle erbe e spezie poco apprezzate, idee per aumentare l'umami nella cacio e pepe e per far fermentare il miso con semi di zucca, un algoritmo vecchio di quattrocento anni per condire l'insalata e molto altro ancora, "Flavorama" è una guida indispensabile e irriverente al meraviglioso mondo del sapore.
€ 64,50 -
Flavorama
'Arielle Johnson hat mein Denken über Geschmack verändert.'René Redzepi, Küchenchef NOMAGeschmack geht weit über 'lecker' oder 'nicht lecker' hinaus. Er ist eine Empfindung, eine Chemie, ein Gefühl, eine Kunst. Und wer versteht, wie Geschmack funktioniert, kann besser, kreativer und selbstbewusster Gerichte zubereiten - und für neue Geschmackserlebnisse sorgen! Die promovierte Geschmackswissenschaftlerin Arielle Johnson lüftet in Flavorama alle Geheimnisse rund um dieses faszinierende Thema. Sie verrät ihr gesamtes kulinarisches Wissen und destilliert es in grundlegende Gesetze und Muster, die ebenso einfach zu erlernen wie wirkungsvoll zu nutzen sind.Mit 99 Rezepten - eine erhellende Gebrauchsanweisung für die wunderbare Welt des Geschmacks.
€ 29,99