Flavorama A guide to unlocking the art and science of flavor

Author, PhD chemist, and science director for the Noma test kitchen, Johnson breaks down the science behind different flavors and suggests how readers can use that science to take their cooking to the next level. This book is broken up into two parts, with part one focusing on introducing readers to definitions of tastes and smells and part two explaining different flavors and how to bring them out in the best possible way. Johnson explains the hows and whys behind flavors' effects on our senses, how to enhance the best components of those flavors, and what flavors pair well. For example, sour tastes are acidic, can balance sweetness while intensifying salty taste, and can be produced by plants and fermentation. This is a science-heavy book that emphasizes the chemistry of flavor on a molecular level; however, via accessible language and illustrations, Johnson makes it all amazingly interesting and easy to understand. Even foodie readers who are usually turned off by science texts should give this a read.