"An irreverent, accessible, essential guide to the science of flavor and how to use it in your own kitchen, from the food scientist-confidante of some of the world's best chefs, Arielle Johnson, with more than 75 recipes-plus a foreword by René Redzepi"--

Describes how vanilla, chocolate, and strawberry came to become popular flavorings, how they were originally used, how they're used today, and what makes them taste the way they do. Includes recipes. With the generous use of maps, diagrams, & photographs, this is the breezy overview of 3 popular flavors, how they are produced, & how they are used. Uncover the intriguing, and often mysterious, world of science in Lerner's Discovery! series. From late-breaking...

"Provides recipes for adding flavors and nutrients to water for healthier alternatives to sugary drinks"--