{"title":"Arielle Johnson","description":"\u003cp\u003eWelcome to the captivating world of Arielle Johnson, an acclaimed author celebrated for her insightful contributions to the realm of education and reference literature. Arielle Johnson stands out with her ability to blend scientific exploration with engaging narratives, making complex topics accessible and intriguing to readers from all walks of life.\u003c\/p\u003e\n\n\u003cp\u003eOne of her notable works, \u003cem\u003eFlavorama\u003c\/em\u003e, showcases her unique approach by diving into the science of taste and flavour. In this book, Johnson enthrals readers with her deep understanding of the chemistry and biology that influence our culinary experiences. Her attention to detail and passion for the subject make her an invaluable resource for anyone eager to expand their knowledge in this fascinating field.\u003c\/p\u003e\n\n\u003cp\u003eWhether you're a student, teacher, or simply a curious mind yearning for knowledge, Arielle Johnson's works provide a robust foundation. Engage with her books to spark your curiosity and gain new perspectives on the world around us. Discover Arielle Johnson today and enrich your educational journey with an author who blends expertise with an approachable style.\u003c\/p\u003e","products":[{"product_id":"flavorama-by-arielle-johnson-9780358093138","title":"Flavorama","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003e\u003cstrong\u003eAn irreverent, accessible, essential guide to the science of flavour 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.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e“Arielle changed the way that I think about flavour, and in these pages, she will do the same for you” (René Redzepi, chef of Noma).\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eMeet Arielle Johnson—she’s a flavour scientist (she loves flavour so much, she got a Ph.D. in the subject). She spends most of her time helping chefs better understand what’s going on beneath the hood of flavour and make delicious new foods. Now, with \u003cem\u003eFlavorama\u003c\/em\u003e, she shares this invaluable knowledge with home cooks everywhere. Mixing equal parts fun and braininess, Arielle dives into how chemistry, sensation, and craft unite to create flavour, distilling what flavour really is (molecules!) and how to get it to work for you (spotting patterns, breaking rules) in an easy-to-digest handbook.\u003c\/p\u003e\n\n\u003cp\u003eYou don’t need a lab or a professional kitchen—or even a background in science—to get something out of the science of flavour. With \u003cem\u003eFlavorama\u003c\/em\u003e, you’ll be able to easily finesse flavour while cooking to give any dish a little oomph, easily swap out an ingredient for one you have on hand, use a recipe or technique to improvise something new, or boldly replicate a flavour.\u003c\/p\u003e\n\n\u003cp\u003eOut of basil for pesto? Pivot and use mint, shiso, or tarragon—all are members of the same “herbal-aromatic” flavour family—for a new-but-somehow-familiar herb sauce. Or add a drizzle of olive oil and a sprinkling of flaky salt to chocolate ice cream — a simple hack for deliciously complex flavour.\u003c\/p\u003e\n\n\u003cp\u003eIncluded are 99 recipes so you can hit the ground running with your new science-of-flavour knowledge:\u003c\/p\u003e\n\n\u003cul\u003e\n    \u003cli\u003eAn Algorithm for a Minimalist but Excellent Dressing for Lettuce\u003c\/li\u003e\n    \u003cli\u003eUmami-Boosted Cacio e Pepe\u003c\/li\u003e\n    \u003cli\u003eChilled Soba Noodles with Grapefruit\u003c\/li\u003e\n    \u003cli\u003eThe Meatiest Slow-Cooked Meat\u003c\/li\u003e\n    \u003cli\u003ePanela-Coconut Iced Coffee\u003c\/li\u003e\n    \u003cli\u003ePineapple Caramel Sauce\u003c\/li\u003e\n    \u003cli\u003eBurnt Scallion Butter\u003c\/li\u003e\n    \u003cli\u003eUnder-appreciated–Spice Pumpkin Pie\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eCook with the creativity, confidence, and flexibility of a world-class chef and learn how to unlock the flavour potential of your ingredients, create your own dishes, make your own bitters, ferment your own miso, and much, much more.\u003c\/p\u003e\n\n\u003cp\u003eCharming illustrations and diagrams drawn by Arielle herself accompany this indispensable guidebook to flavour town.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Arotahi Agency","offers":[{"title":"Default Title","offer_id":46657666711788,"sku":"9780358093138","price":72.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/13127533482315.jpg?v=1752492644"}],"url":"https:\/\/bookhero.co.nz\/collections\/arielle-johnson.oembed","provider":"Book Hero","version":"1.0","type":"link"}