Flavor is a book for anyone who enjoys flavor—that is, for almost anyone.
You don’t have to be a flavor virtuoso to find a deeper appreciation of what’s on your plate or what’s in your glass. I’m certainly no virtuoso. I’m just an amateur
cook of middling ability and above-average enthusiasm, with a nose of roughly
average ability. If I can find my way into a world of high-definition flavor,
anyone can.
