Aroma: The Magic of Essential Oils in Foods and Fragrance

Aroma: The Magic of Essential Oils in Foods and Fragrance Mandy Aftel Daniel Patterson
  • Title: Aroma: The Magic of Essential Oils in Foods and Fragrance
  • Author: Mandy Aftel Daniel Patterson
  • ISBN: 9781579652647
  • Page: 115
  • Format: Hardcover
  • Aroma: The Magic of Essential Oils in Foods and Fragrance Mandy Aftel Daniel Patterson Aroma The Magic of Essential Oils in Foods and Fragrance A New Way of Thinking About Food and Fragrance Turn a brilliant natural perfumer loose in a chef s kitchen and you get vanilla perfume saffron ginger and blood orange bath salts and a cucumber mis
    A New Way of Thinking About Food and Fragrance Turn a brilliant natural perfumer loose in a chef s kitchen and you get vanilla perfume, saffron, ginger, and blood orange bath salts, and a cucumber mist Turn a brilliant chef loose in a perfumer s pantry and you get rose infused steamed bass, peach jasmine sorbet, and scores of other startlingly original recipes using florA New Way of Thinking About Food and Fragrance Turn a brilliant natural perfumer loose in a chef s kitchen and you get vanilla perfume, saffron, ginger, and blood orange bath salts, and a cucumber mist Turn a brilliant chef loose in a perfumer s pantry and you get rose infused steamed bass, peach jasmine sorbet, and scores of other startlingly original recipes using floral and herbal aromas Aroma permeates every cuisine, from ancient to modern, in every culture and at every level, but what this pioneering cookbook, by chef Daniel Patterson and perfumer Mandy Aftel, makes evident is that aroma, not taste, is our primary experience of food Without aroma there is no flavor By focusing on aroma, we intensify all aspects of food, and immeasurably enhance the experience of cooking and eating While many cookbooks include some discussion of the use of aromatics in cooking, none concentrates on this essential link, where a few drops of a fragrant essence can make commonplace dishes memorable and good dishes great Both the food recipes and the fragrance recipes in Aroma are powerfully alluring, whether it s a coffee cologne or an orange flower custard Cumin vinaigrettes and lemon verbena mists waft off the page Lavender makes a grilled steak sizzle while white ruffle makes for a haunting perfume Explicit information on ingredients, equipment, and terms and techniques complements one fragrance recipe and three food recipes for nearly thirty ingredients lime, mint, green tea, black pepper, vanilla, and ginger, among others This seminal work will open your senses to the aromatic, even sensual, dimension of food and fragrance.
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      Mandy Aftel Daniel Patterson

    About Mandy Aftel Daniel Patterson


    1. Today, almost every perfume is created from synthetic essences Although synthetics approximate the odors of natural ingredients, they have none of the complexity, mystery or emotional depth We bring an inexplicable emotional intensity to the experience of an authentic smell and the memories it sparks and creates My approach to creating artisan natural perfumes is based in the quality and integrity of the ingredients I hand blend each perfume from my collection of extraordinary essences, which I have gathered with uncompromising standards for only the finest quality 100% pure and natural materials I seek out exotic, unusual essences from hidden corners of the world, often smelling a dozen versions of the same oil, searching for the one that surpasses the rest Finding the essences is like a quest, and I enjoy it as much as the act of creation Through years of searching I have amassed a comprehensive and strikingly beautiful palette from which to work In each perfume, I try to capture a feeling and aesthetic experience I start with a concept for the perfume, and work to create something modern and luxurious With some perfumes, the first iteration is almost perfect Others take endless revisions and weeks of blending until everything comes together in the ideal balance Once the formulas are developed, I hand blend small batches of perfume, and bottle it in the same studio it was created in I am connected to the whole process, and it makes me very happy when people incorporate my perfumes in their lives It is my hope that people have a feeling of luxury, well being, beauty and excitement when they wear Aftelier Perfumes In addition to my work as a perfumer, I am the author of six books, three of which are on natural perfume Essence and Alchemy A Book of Perfume has been translated into seven languages and was the winner of The Sense of Smell Institute s Richard B Solomon Award Aroma, a cookbook co authored with chef Daniel Patterson , focuses on the essential link between food and fragrance and includes recipes for both Scents Sensibilities guides the reader through the history and creation of solid perfumes My three other books are The Story of Your Life Becoming the Author of Your Experience, When Talk is Not Cheap and Death of a Rolling Stone The Brian Jones Story In early 2009, Living Perfume The Natural Alchemy of Mandy Aftel, debuted at the Fifth Avenue store, Henri Bendel The exhibit focused on education and the history of perfumery It showcased my perfumes as well as my extraordinary collection of perfume memorabilia The event was commemorated in a catalogue, which can be viewed here As the curator for an exhibition on the history of natural perfume The Foul and the Fragrant Creating Natural Perfume at the Doheny Memorial Library, University of Southern California I displayed turn of the century perfume books and vintage memorabilia from my private collection My artistry with natural perfumery was the subject of the exhibit, Constructing Perfume Scent, Space, Color at 3A Gallery in San Francisco, which included architectural renderings of my fragrances, and an interactive experience of viewers matching color chips to scents In 2004, I was invited to create a perfume for a 2000 year old child mummy in conjunction with the Stanford Medical Center, the Rosicrucian Museum and Silicon Graphics SGI In addition to my work with Michelin starred chef Daniel Patterson Coi Restaurant , I have worked with Daniel Barber Blue Hill, Blue Hill at Stone Barns , Johnny Iuzinni Jean Georges , and other chefs I have conducted classes and demonstrations for vintners and sommeliers, and at the University of Southern California, the Cooper Hewitt National Design Museum, Ideo, Culinary Institute of America at Greystone, Apple, Clif Bar, the James Beard Foundation, New York University, Slow Food, London Design Festival, Esalen Ins


    875 Comments


    1. The premise of this book is excellent a woman who combines fragrances to make perfume teamed with a San Francisco chef to produce a book where the wisdom of each would contribute to a greater understanding of how aroma functions Too bad it didn t work The parts written by Patterson the chef are fascinating and the parts written by Aftel the perfumerer are from LaLa Land He offers practical tips on how to blend certain herbs, spices and other aromatics to enhance the dining experience She makes s [...]

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    2. I wanted this book to be of the same after reading the excellent Essence and Alchemy, Aftel s gold standard work on natural perfume It was not It has it s merits, and the notion of bringing botanical essenses into the kitchen is intrigueing However I ve yet to try any of the cooking recipes and the fragrance blends left me somewaht underwhelmed It s a beautiful book and a useful resource, but it is not a continuation of Essence and Alchemy.

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