FlavoramaAn 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 worlds best chefs, Arielle Johnson, with more than 75 recipesplus a foreword by Ren Redzepi. Arielle changed the way that I think about flavour, and in these pages, she will do the same for you (Ren Redzepi, chef of Noma). Meet Arielle Johnsonshes a flavour scientist (she loves flavour so much,