mostraligabue
» » Aroma: The Magic of Essential Oils in Foods and Fragrance

ePub Aroma: The Magic of Essential Oils in Foods and Fragrance download

by Daniel Patterson,Mandy Aftel

ePub Aroma: The Magic of Essential Oils in Foods and Fragrance download
Author:
Daniel Patterson,Mandy Aftel
ISBN13:
978-1579652647
ISBN:
1579652646
Language:
Publisher:
Artisan (June 1, 2004)
Category:
Subcategory:
Cooking by Ingredient
ePub file:
1804 kb
Fb2 file:
1187 kb
Other formats:
mobi rtf lit txt
Rating:
4.1
Votes:
765

Mandy Aftel introduced Daniel Paterson to a number of essential oils. This book introduced me to quite a few essential oils I've never heard of and I've read quite a few books on essential oils.

Mandy Aftel introduced Daniel Paterson to a number of essential oils. Some of the oils used in the recipes for facial products and gourmet treats include: 100% Pure Essential Oil Geranium . oz Liquid.

Mandy Aftel (born 1948) is an American perfumer. She is the owner and nose behind the natural perfume line Aftelier as well as the author of nine books, including four books on natural perfume and a cookbook on essential oils

Mandy Aftel (born 1948) is an American perfumer. She is the owner and nose behind the natural perfume line Aftelier as well as the author of nine books, including four books on natural perfume and a cookbook on essential oils. Mandy Aftel was born in Detroit and attended the University of Michigan, where she studied English and psychology in college, then earned a master's degree in counseling.

Goodreads helps you keep track of books you want to read. Start by marking Aroma: The Magic of Essential Oils in Foods and Fragrance as Want to Read: Want to Read savin. ant to Read.

with Aftel on the 2004 cookbook Aroma: The Magic of Essential Oils in Foods. Here are just five of the curiosities we learned from Aftel’s new book.

Bartenders at PDT and Pegu Club, both in Manhattan, have incorporated the flavored essences into experimental cocktails; the artisanal ice cream whiz Jeni Britton Bauer uses them to churn out imaginative new flavors (vanilla cedar wood, wildberry lavender); and Daniel Patterson, the Bay Area chef who collaborated with Aftel on the 2004 cookbook Aroma: The Magic of Essential Oils in Foods. Today, Aftel opens another portal into her olfactory domain, with the launch of her latest book, Fragrant: The Secret Life of Scent Here are just five of the curiosities we learned from Aftel’s new book.

by Daniel Patterson and Mandy Aftel. 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 floral and herbal aromas.

Mandy Aftel is widely acclaimed as a trailblazer in natural perfumery. Essence and Alchemy: A Natural History of Perfume. Aroma: The Magic of Essential Oils in Food and Fragrance. with Daniel Patterson). Over two decades of sourcing the finest aromatic ingredients from all over the world and creating artisanal fragrances, she has been an evangelist for the transformative power of scent. In Fragrant, through five major players in the epic of aroma, she explores the profound connection between our sense of smell and the appetites that move us, give us pleasure, make us fully alive. Scents and Sensibilities: Creating Solid Perfumes for Well-Being.

Aroma: The Magic of Essential Oils in Foods and Fragrances (with co-author and chef Daniel Patterson) will delight the foodie AND fragrance enthusiast (so many of us are both!) with recipes for both edible and wearable delights featuring precious natural essences. I have had all three volumes in my library and each book was beautifully phed, entertaining and informative. All were also invaluable references in my education as a budding perfumer/perfumista.

As far as collaborative projects go, perfumer Mandy Aftel and chef Daniel Patterson totally nailed it with Aroma: The Magic of Essential Oils in Food & Fragrance. More of an inspiring manual than a cookbook, the down-to-earth text provides comprehensive information on making fragrance and enhancing food with 27 aromas-from classics like green tea to the intriguing litsea cubeba, distilled from a Chinese fruit.

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.

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 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.
  • There are few things as memorable as the aroma of home cooking. Now imagine if a chef met a chief perfumer and together they concocted exotic recipes. Mandy Aftel introduced Daniel Paterson to a number of essential oils. Some of the oils used in the recipes for facial products and gourmet treats include:

    100% Pure Essential Oil Geranium 0.5 oz Liquid

    Lavender 100% Pure Essential Oil - 10 ml

    Litsea Cubeba (10 ml)

    Neroli 100% Pure Essential Oil 5ml

    Aura Cacia - Myrrh Essential Oil, .5 oz liquid

    Yes many of these recipes require gourmet ingredients like the following:

    Pomelos

    Saffron

    Cognac

    Champagne

    Valrhona Chocolate

    Crème Fraiche (or you can make some with buttermilk and cream)

    Black truffles

    Urbani White Truffle Infused Oil, 60-ml Bottles (Pack of 2)

    Gelatin Sheets - Silver Label - by ChefShop (as opposed to the easier to find packets)

    Some of the unique projects in this book include two recipes for scented bookmarks. You may also want to grow your own herb garden as some of the recipes call for lemon verbena and tarragon. I tried making the face elixir which calls for Aura Cacia Chamomile and Aura Cacia Ylang Ylang. It was intoxicating and induced a deep relaxation. You can use it at night. All you really need to find is Aubrey Organics - Rosa Mosqueta Rose Hip Seed Oil, .36 fl oz liquid - which is what I used, chamomile and ylang ylang. There was really no need to order apricot oil and Mayumi Squalene - Squalene Oil which is quite expensive.

    Some of the tempting recipes you might enjoy include:

    Chocolate-Mint Truffles
    Lavender Shortbread Cookies
    Orange Flower Custard
    Coffee Ice Cream with Candied Orange
    Chocolate-Cinnamon Caramels
    Vanilla Poached Pears with Sabayon
    Yellow Corn Pudding Glazed with White Truffle Butter
    Grilled Steak with Onion-Potato Compote Scented with Lavender
    Coriander-Crusted Wild Salmon
    Cumin Crackers with Eggplant Dip
    Steamed Halibut with Lemon-Chamomile Sauce

    A few of the recipes require you to first prepare a stock. Instead I'd recommend just using 1 teaspoon of stock base for every cup water. You can then substitute this for the homemade stock called for in the recipe. In one of the recipes you use cumin seeds and cumin oil. For the home cook it would just be easier to find the cumin seeds.

    This book introduced me to quite a few essential oils I've never heard of and I've read quite a few books on essential oils. "Litsea Cubeba" was totally new to me and it is used to make a bath oil. To find some of the oils used in the recipes you may want to try looking around here at amazon. There is a source section at the back of the book but it would have been much more useful if it has listed specific ingredients and then the exact source. As it stands you may need to go to numerous websites to look up ingredients.

    Some of the things I noticed in the recipes may also discourage the making of some delicious foods. For example, in the Sweet Onion Rosemary Soup you need to make an infused oil as a separate recipe. The recipe uses six cups of olive oil. It would seem easier if the recipe had just required you to make an exact amount. One recipe uses 1-2 quarts of the oil which seems extravagant. In a recipe I really wanted to make - Artichoke-Saffron soup, there are not enough instructions to make me feel confident that I could make it. I couldn't figure out what you are supposed to do with the artichokes after you cook them. Surely you don't put the entire artichoke in the blender as the recipe seems to imply.

    For some of the recipes you will need to own an ice cream maker. Otherwise all you need is non-reactive cookware. It is not recommended that you use anything like aluminum or cast iron.

    I would only recommend this book to the very adventurous or to someone who loves entertaining because the recipes are mostly for 8 servings. The recipes will also be fairly expensive to make because you need to buy specific essential oils for almost every recipe. There are some essential oils you may only use once unless you intend to make the recipes again. I was lucky because I have a small collection of essential oils so making the facial products was fairly easy. I will on the other hand probably never buy cumin essential oil because I fear I'd never use it again except in the recipe in this book. This is really a journey of sensory discovery and one of the most unique books I've ever encountered.

    ~The Rebecca Review

  • Delivery was fast, very well wrapped, I am very happy with the company I received the book from. As far as Aroma: The magic of essential oils in Foods. There was no more information than what I use essentials oils for. I was looking for something beyond beginner. For the newbie this would be a good book for them. Since my sister was visiting the same day the book arrived I gave it to her. Well wrote, pictures are nice, easy read; but I did not purchase the book to offer me blends for bath oil, cologne spray, perfumes, mist, diffusers, bath salts, body oils, I wanted a book that was more toward and only possibly "Essential Oils in Foods" not not not Fragrance.

  • This amazing book shows you how to maximize taste by utilizing aroma, and introduces you to things that provide the aroma. Besides being a cookbook, it also has recipes for fragrant household and per4sonal items. It also gives you a list of web sites where you can buy the aromatic ingredients they use. I've never seen anything like this book.

  • For beginning perfumers, this book offers a wealth of information that is oriented towards the usage of essential oils/absolutes/concretes while avoiding synthetic scents that are potentially toxic. Lots of references are supplied. She is an excellent writer that will captivate your attention.

  • Great (and logical) assertion, but the essential oils are not readily available in Phoenix (a very large city). We can get flavorings and emulsions, but have to search out the important oils on line.

  • Love this book.

  • A successful collaberation between a master natural perfumer and a master chef, with luscious results! The photographs are gorgeous---the formulas unique. Attractive enough for a coffee table, this book will be frequently used and treasured. Well worth seeking out for a present for someone special!

  • Mi ha fatto veramente molto piacere acquistare da te.
    Sei un venditore, molto preciso e serio.
    Itempi di consegna sono stati brevi ed i costi molto ragionevoli.
    A presto