Aroma : The Magic of Essential Oils in Foods and Fragrance
by Mandy Aftel, Daniel Patterson
Explicit information on ingredients, equipment, and terms and techniques complements one fragrance recipe and three food recipes for each of nearly thirty ingredients–lime, mint, green tea, black pepper, vanilla, ginger, and more. This seminal work will open the senses to the aromatic dimension of food and fragrance.
Mandy Aftel, owner of Aftelier Perfumes, custom designs one-of-a-kind blends for individuals and formulates fragrances for private labels. Her book on natural perfume, Essence and Alchemy, won the Sense of Smell Institute’s 2001 Richard B. Solomon Award. Daniel Patterson opened a new restaurant in San Francisco in June 2004. Named one of America’s Best New Chefs by Food & Wine, Patterson previously was chef-owner of Elisabeth Daniel (Best New Restaurant in the United States–James Beard Foundation) and Babette’s. He lives in San Francisco.
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What if you could breathe deeply, inhale lemon verbena and not be instantly reminded of furniture polish but rather of dessert?
Mandy Aftel, who creates perfumes from essential oils, and the chef Daniel Patterson, who employs them in his cooking, believe that aromas and flavors are best enjoyed in their most fundamental form.
By JENNIFER STEINHAUER
New York Times
Published: May 1, 2005
Posted by lifedoneright
Posted by lifedoneright
Posted by lifedoneright 