flavoring essences

"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 Ren? Redzepi"--.

Colorful photographs, illustrations, and text describe how vanilla, chocolate, and strawberry came to become popular flavorings, how they were originally used, how they're used today, and what makes them taste the way they do. Includes recipes.