Aroma: The Magic of Essential Oils in Food & Fragrance

by Daniel Patterson and Mandy Aftel

Book Overview

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,...

• Format: Hardcover
• Language: English
• ISBN: 1579652646
• ISBN13: 9781579652647
• Release Date: June 2004
• Publisher: Artisan Publishers
• Length: 216 Pages
• Weight: 1.80 lbs.
• Dimensions: 0.9" x 7.3" x 10.2"

Customer Reviews

aftel is brilliant

having spent a few years using essential oils therapeutically and understanding their power and value in the medicine cabinet, it is a thrill to see them put to use so deliciously in the kitchen. interesting use of highlighting an oil both in the kitchen and the bath. a lovely book to peruse.

Enticing

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!

With a special focus on 27 concentrated aromas

Mandy Aftel is the owner of Aftelier Perfumes and custom designs one-of-a-kind blends for individuals and formulates fragrances for private labels. Daniel Patterson is a professional chef and the owner of Frisson in San Francisco. In Aroma: The Magic Of Essential Oils In Food & Fragrance, Aftel and Patterson effectively collaborate to reveal how aromatics play a critically important role in the perception of flavor in cooking. With a special focus on 27 concentrated aromas, recipes are crafted around the fragrant quality of a single ingredient providing such illustrative examples as enhancing a white peach sorbet jasmine, or augmenting asparagus soup a mint-infusion. Kitchen cooks are shown how to incorporate concentrated oils in their homemade dishes such as adding a bit of oil drizzled into the dressing to invigorate a salad, or sprinkling several drops into a batter to add an additional note to a dessert. The combination of basic information with aromatically enhanced recipes makes Aroma a highly recommended addition to any personal or professional cookbook collection.

Groundbreaking Work

At last, someone has combined my two loves- food and natural essences.I have been interested in combining essential oils and food for some time, and this book is full of terrific creative ideas for doing just that. And as a dabbler in homemade body care products, I love the pairing of the food receipes with the body care recipes. The food recipes are well within the skill level of the average cook. Some of the ingredients are a bit exotic and might be hard to find for some readers (e.g. shiso and saffron absolute- I finally found the saffron absolute at Liberty Natural). Otherwise most of the ingredients are readily available at your basic supermarket. The essences themselves can be ordered at a number of sites on the internet. Chef Patterson's recipes are creative and provacative combinations that "go outside the box". Seared Scallops With Tarragon Sabayon combines tarragon essential oil with a sabayon sauce normally associated with desserts, but modified here to work in a savory dish. Wild Salmon With Marinated Cucumbers utilizes a cucumber hydrosol in the vinaigrette and the unusual technique of slow-cooking the salmon so that it is completely cooked through yet moist and delicate. The "In the Everyday Kitchen" vignettes in each chapter offer quick and simple suggestions for using the essences in food. For example, "Mix a little lime essential oil with lime juice, simple syrup...and sparkling mineral water..." The lime EO adds a kick to the drink that it wouldn't have with lime juice alone. Ms. Aftel's fragrances and body care recipes are glorious and most are relatively simple to do. The novice will need a little practice handling some of the more viscous essences, such as peru balsam and labdanum absolute in the Jasmine Liquid Perfume. I was quite surprised and delighted that Ms. Aftel chose to share with us the recipes for some of her own perfumes that she sells on her website and in retail stores. Parfum de Maroc and Cepes and Tuberose are two favorites. It is exceptionally generous considering that most perfumers keep their formulations under lock and key for obvious reasons. I also want to add that the photography and food styling in this book is mouth-watering and drop-dead gorgeous. I almost wanted to eat the book! (Almost.) Three cheers for Mandy Aftel, Daniel Patterson, and their creative team for giving us this beautiful work!