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Aroma: The Magic of Essential Oils in Foods and Fragrance Hardcover – June 1, 2004

4.4 out of 5 stars 16 customer reviews

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Editorial Reviews

From Publishers Weekly

This rather precious cookbook contains two kinds of recipes: those for food, and those for making fragrances, with the latter occasionally used in the former as well as to perfume the body. With a few exceptions, such as White Truffle and Blood Orange Solid Perfume, these sound lovely. However, preparation of both types is complex. The use of essential oils in place of the actual materials in food seems unnecessarily complicated (e.g., the suggestion that readers "add a few drops of cinnamon essential oil to melted butter, then use that butter to make cinnamon toast"). Fragrances are equally elaborate: Coffee Cologne Spray requires four absolutes and six essential oils. The food itself is creative American, like Lavender Roasted Chicken and Mint-Infused Asparagus Soup. Patterson, of San Francisco's Frisson, opening in May 2004, writes competent recipes, although some call for expensive ingredients. Aftel, who creates custom scents, easily guides readers through production of such items as Ginger and Juniper Body Oil, although her list of equipment is daunting. The real question is whether consumers want to see recipes for Coriander and Grapefruit Body Oil and Crab Salad with Coriander Vinaigrette on the same page. Photos.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

"We sense the arrival of a new total body experience." -- O Magazine, July 2004
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Product Details

  • Hardcover: 216 pages
  • Publisher: Artisan (June 1, 2004)
  • Language: English
  • ISBN-10: 1579652646
  • ISBN-13: 978-1579652647
  • Product Dimensions: 7.4 x 0.9 x 10.3 inches
  • Shipping Weight: 1.8 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #446,451 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By Patricia West on August 4, 2004
Format: Hardcover
At last, someone has combined my two loves- food and natural essences.I have been interested in combining essential oils and food for some time, and this book is full of terrific creative ideas for doing just that. And as a dabbler in homemade body care products, I love the pairing of the food receipes with the body care recipes.

The food recipes are well within the skill level of the average cook. Some of the ingredients are a bit exotic and might be hard to find for some readers (e.g. shiso and saffron absolute- I finally found the saffron absolute at Liberty Natural). Otherwise most of the ingredients are readily available at your basic supermarket. The essences themselves can be ordered at a number of sites on the internet.

Chef Patterson's recipes are creative and provacative combinations that "go outside the box". Seared Scallops With Tarragon Sabayon combines tarragon essential oil with a sabayon sauce normally associated with desserts, but modified here to work in a savory dish. Wild Salmon With Marinated Cucumbers utilizes a cucumber hydrosol in the vinaigrette and the unusual technique of slow-cooking the salmon so that it is completely cooked through yet moist and delicate.

The "In the Everyday Kitchen" vignettes in each chapter offer quick and simple suggestions for using the essences in food. For example, "Mix a little lime essential oil with lime juice, simple syrup...and sparkling mineral water..." The lime EO adds a kick to the drink that it wouldn't have with lime juice alone.

Ms. Aftel's fragrances and body care recipes are glorious and most are relatively simple to do.
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Format: Hardcover Verified Purchase
There are few things as memorable as the aroma of home cooking. Now imagine if a chef met a chief perfumer and together they concocted exotic recipes. Mandy Aftel introduced Daniel Paterson to a number of essential oils. Some of the oils used in the recipes for facial products and gourmet treats include:

100% Pure Essential Oil Geranium 0.5 oz Liquid

Lavender 100% Pure Essential Oil - 10 ml

Litsea Cubeba (10 ml)

Neroli 100% Pure Essential Oil 5ml

Aura Cacia - Myrrh Essential Oil, .5 oz liquid

Yes many of these recipes require gourmet ingredients like the following:

Pomelos

Saffron

Cognac

Champagne

Valrhona Chocolate

Crème Fraiche (or you can make some with buttermilk and cream)

Black truffles

...Read more ›
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Format: Hardcover Verified Purchase
Delivery was fast, very well wrapped, I am very happy with the company I received the book from. As far as Aroma: The magic of essential oils in Foods. There was no more information than what I use essentials oils for. I was looking for something beyond beginner. For the newbie this would be a good book for them. Since my sister was visiting the same day the book arrived I gave it to her. Well wrote, pictures are nice, easy read; but I did not purchase the book to offer me blends for bath oil, cologne spray, perfumes, mist, diffusers, bath salts, body oils, I wanted a book that was more toward and only possibly "Essential Oils in Foods" not not not Fragrance.
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Format: Hardcover Verified Purchase
This amazing book shows you how to maximize taste by utilizing aroma, and introduces you to things that provide the aroma. Besides being a cookbook, it also has recipes for fragrant household and per4sonal items. It also gives you a list of web sites where you can buy the aromatic ingredients they use. I've never seen anything like this book.
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By 12 sunyata on December 28, 2012
Format: Hardcover Verified Purchase
For beginning perfumers, this book offers a wealth of information that is oriented towards the usage of essential oils/absolutes/concretes while avoiding synthetic scents that are potentially toxic. Lots of references are supplied. She is an excellent writer that will captivate your attention.
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Format: Hardcover
Mandy Aftel is the owner of Aftelier Perfumes and custom designs one-of-a-kind blends for individuals and formulates fragrances for private labels. Daniel Patterson is a professional chef and the owner of Frisson in San Francisco. In Aroma: The Magic Of Essential Oils In Food & Fragrance, Aftel and Patterson effectively collaborate to reveal how aromatics play a critically important role in the perception of flavor in cooking. With a special focus on 27 concentrated aromas, recipes are crafted around the fragrant quality of a single ingredient providing such illustrative examples as enhancing a white peach sorbet jasmine, or augmenting asparagus soup a mint-infusion. Kitchen cooks are shown how to incorporate concentrated oils in their homemade dishes such as adding a bit of oil drizzled into the dressing to invigorate a salad, or sprinkling several drops into a batter to add an additional note to a dessert. The combination of basic information with aromatically enhanced recipes makes Aroma a highly recommended addition to any personal or professional cookbook collection.
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