by Mandy Aftel
and Daniel Patterson

A new way of thinking about food and fragrance!

While many cookbooks include some information about 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 an orange flower custard, a cucumber mist, or a rose-infused sea bass.

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.

Aroma: The Magic of Essential Oils in Food and Fragrance will open your senses to the aromatic dimension of food and fragrance.

Contents

1. Aroma, Emotion and Memory
2. Recipes by Category
3. The Safe Use of Natural Essences
4. The Perfumer's Pantry
   • The World of Natural Essences
   • Fragrances and Carriers
   • Useful Tools
   • The Simple Art of Making Fragrances

5. The Cook's Pantry
   • Cooking with Essential Oils
   • Ingredient Basics
   • Useful Tools
   • Cooking Terms and Techniques

6. Refreshing
   • Spearmint
   • Cucumber
   • Lime
   • Orange
   • Lemon Verbena

7. Herbal
   • Rosemary
   • Tarragon
   • Perilla (Shiso)
   • Lavender

8. Floral
   • Litsea Cubeba
   • Chamomile
   • Orange Flower
   • Jasmine
   • Rose

9. Earthy
   • Coffee
   • Cèpe
   • Truffle
   • Green Tea

10. Spicy
    • Cinnamon
    • Black Pepper
    • Ginger
    • Cumin
    • Coriander

11. Luxurious
    • Cognac
    • Vanilla
    • Chocolate
    • Saffron

12. Pantry Recipes: Basic Recipes and Stocks

Index

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