Books on Flavor

Discussion in 'Professional Chefs' started by CrimsonKing, Aug 1, 2017.

  1. CrimsonKing

    CrimsonKing

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    So as the title says, does anyone have relevant professional recommendations for books/articles/science papers on flavor? What I mean by flavor is what it is, how we perceive it, how certain things affect it and how to go about combining different flavors to create new ones etc etc.

    I'm not looking for a flavor dictionary, or combinations dictionary or a method or anything like that, I was wandering if anyone has written any literature about scientific experiments with flavor or any professional chefs who have written about flavor,the basics of it, and how to go about mastering and exploring it.

    Thanks in advance!
     
  2. icanburnanythin

    icanburnanythin

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    Can't boil water
    the only book i have on flavor is the flavor bible.. wouldnt be what youre specifically looking for, but still a good book imo...
     
    Chrisopotamus likes this.
  3. cheflayne

    cheflayne

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  4. someday

    someday

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    If you don't have or know about Harold McGee you should investigate. Not specifically only about taste but there is a lot of info on taste in his book.
     
    alaminute likes this.