Aroma : The Magic of Essential Oils in Foods and Fragrance by Mandy Aftel; Daniel Patterson - 2004

Artisan, 2004. Hardcover. Acceptable. Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.

Artisan. Used - Good. Former library book; may include library markings. Used book that is in clean, average condition without any missing pages.

Artisan, 2004-06-01. Hardcover. Good. 1.2000 10.1000 7.0000. Wear and tearing to the dust jacket from shelfwear/age

Artisan, 2004-06-01. hardcover. Used: Good.

Workman Publishing, 2004-06-01. Hardcover. Good. 1.1000 in x 10.0000 in x 7.2000 in.

Artisan, June 2004. Hardcover. Used Good/Good. Dust Jacket has some edge and corner wear, some scuffing, but still intact. Dust Jacket is wrapped in mylar Brodart covering, which is removable. Front and back covers have wear to edges and corners. Spine intact, some wear. Binding is intact. Pages are generally clean with edge or corner wear. We carry new and used books in our storefront. We want you to be satisfied with your purchase. Please contact us if you have questions regarding this item.

NY NY: Artisan. "experience the power of fragrance more than 100 startlingly original recipes" As NEW copy clean fresh tight strong without any markings in presentable tho edge worn jacket. Small spot also back cover. Color Photographs. . As New. Hardcover. 1st Edition. 2004.

Artisan. Used - Very Good. Very Good condition. Good dust jacket. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner’s name, short gifter’s inscription or light stamp.

Artisan, 2004-06-01. Hardcover. Like New. 2004 1st printing, Like New dustjacket has very slight shelfwear- in new Mylar with price intact, clean & square, no markings found, not a remainder, a nice copy.

Aroma permeates every cuisine, from ancient to modern, in every culture. Aroma by chef Daniel Patterson and perfumer Mandy Aftel makes evident that aroma, not taste, is our primary experience of food. Without aroma, there is no flavour. By focusing on aroma, we intensify all aspects of food and immeasurably enhance the experience of cooking and eating.

This book concentrates on the use of aromatics in cooking where a few drops of a fragrant essence can make commonplace dishes memorable and good dishes great. Explicit information on ingredients, equipment, and terms and techniques complements recipes for nearly thirty ingredients—lime, mint, green tea, black pepper, vanilla, and ginger, among others.