Books about Fragrance from Amazon.com

The first book of its kind: a definitive guide to the world of perfume

Luca Turin and Tania Sanchez are experts in the world of scent. Turin, a renowned scientist, and Sanchez, a longtime perfume critic, have spent years sniffing the world's most elegant and beautiful--as well as some truly terrible--perfumes. In Perfumes: The Guide, they combine their talents and experience to review more than twelve hundred fragrances, separating the divine from the good from the monumentally awful. Through witty, irreverent, and illuminating prose, the reviews in Perfumes not only provide consumers with an essential guide to shopping for fragrance, but also make for a unique reading experience.

Perfumes features introductions to women's and men's fragrances and an informative "frequently asked questions" section including:
• What is the difference between eau de toilette and perfume?
• How long can I keep perfume before it goes bad?
• What's better: splash bottles or spray atomizers?
• What are perfumes made of?
• Should I change my fragrance each season?

Perfumes: The Guide is an authoritative, one-of-a-kind book that will do for fragrance what Robert Parker's books have done for wine. Beautifully designed and elegantly illustrated, this book will be the perfect gift for collectors and anyone who's ever had an interest in the fascinating subject of perfume.

Picking a Perfect Perfume

For Perfumes: The Guide, Luca Turin and Tania Sanchez tested nearly 1,500 fragrances--some glorious, some foul. Here they offer some humble advice on finding something worth loving among the stinkers.

1. Smell top to bottom
Perfumes usually unfold in three (often very different) stages: the sparkling first few minutes are the fragrance's top note, followed by its true personality, known as the heart note, and ending with the base note, aka the drydown, hours later. Something you love at the counter you may loathe by the parking lot. We recommend top-to-bottom tests on skin and on paper, since some scents that disappoint on the heat of skin may shine on your shirtsleeve.

2. Write it down
Bring a pen to write names on paper test strips, so you're not in anguish hours later, trying to recall which is the third scent from the left that transports you to Shangri-La. Keep a cheap, possibly extremely trashy paperback on hand, so you can store strips between pages to keep them separate.

3. Rest your nose
Noses tune out, which is why you can smell your friends' homes but not your own. Smell no more than five scents per day on paper strips and try on only the best one or two, to keep your nose reliable.

4. Check the radiance
To get a good sense of how the perfume will smell to other people as you walk past, try spraying a test strip and leaving it in the room while you step out for a bit. Come back fifteen minutes later and breathe in: that's the radiance.

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Renowned perfumer Mandy Aftel explores the primal nature and fundamental importance of aroma in everyday life, teaching people about the nature of smell and the idea of "olfactory consciousness" in Essence and Alchemy: A Natural History of Perfume. < BR>.
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There are herb gardens, and then there's the Herbfarm, both an award-winning restaurant with an award winning chef, Jerry Traunfeld, and an herb farm--literally Over the past 14-years Traunfeld has had a farm's worth of herbs to work with in his commercial kitchen and at home. He opened the doors to his commercial kitchen with The Herbfarm Cookbook. And now he takes us home with The Herbal Kitchen. Here's a hint: It's all about heightened flavor through the creative use of herbs.

There's the humble roasted oyster, for example. Traunfeld makes a sauce of fresh sorrel, butter, shallots, cream, and lemon juice. Each oyster sits in its half shell atop a dollop of the sauce and bakes until plump. They are served topped with fine strips of fresh sorrel. Briny oyster meets tart sorrel gentled with cream and butter. Does it get any better? You bet it does. Roasted Oysters with Sorrel Sauce is but an appetizer, along with Minted Lentil and Goat Cheese Strudel, and Spicy Verbena Meatballs.

After a brief introduction to herb basics, Traunfeld moves on to appetizers and drinks (the Rosemary Gin and Tonic sounds intriguing). Chapters that follow cover soups, salads, fast suppers, meals for a crowd, intimate feasts, vegetable dishes, breads, and desserts. Consider the Shiso Crab Cocktail, or Black Olive Roast Chicken, Sides of Salmon Slow-Roasted in Dill, or Lavender-Rubbed Duck Breasts with Apricots and Sweet Onions.

These are precise, carefully thought-out and executed recipes, and they are all built around the masterful use of fresh herbs. You will want to attend to your gardening as much as your cooking with this book as inspiration. Work through The Herbal Kitchen from front to back and you will transform your relationship with herbs. The food you cook and eat will never be the same. And that's a delicious gift from one of the mighty. --Schuyler Ingle.
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With Nancy Booth's easy instructions and "Personal Scent Profile Quiz,"

readers will learn how to create customized perfume blends and re-create favorite commercial perfumes at a fraction of their retail price..
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A New Way of Thinking About Food and Fragrance

Turn a brilliant natural perfumer loose in a chef's kitchen and you get vanilla perfume, saffron, ginger, and blood orange bath salts, and a cucumber mist. Turn a brilliant chef loose in a perfumer's pantry and you get rose-infused steamed bass, peach-jasmine sorbet, and scores of other startlingly original recipes using floral and herbal aromas.

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

While many cookbooks include some discussion of the use of aromatics in cooking, none concentrates on this essential link, where a few drops of a fragrant essence can make commonplace dishes memorable and good dishes great. Both the food recipes and the fragrance recipes in Aroma are powerfully alluring, whether it's a coffee cologne or an orange flower custard. Cumin vinaigrettes and lemon verbena mists waft off the page. Lavender makes a grilled steak sizzle while white ruffle makes for a haunting perfume.

Explicit information on ingredients, equipment, and terms and techniques complements one fragrance recipe and three food recipes for nearly thirty ingredients—lime, mint, green tea, black pepper, vanilla, and ginger, among others. This seminal work will open your senses to the aromatic, even sensual, dimension of food and fragrance..
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This thought-provoking volume transports readers to France of the eighteenth, nineteenth, and twentieth centuries, beginning with Napoleon's love of perfume and the erotic importance he attached to it, through the lore and symbolism fragrance enjoyed in eighteenth and nineteenth-century Europe. By the early twentieth century, perfume's place as one of France's most important luxury industries was recognized and celebrated, and timeless fragrances—such as Chanel No. 5, Shalimar, Arpeges, and Joy—were launched. The distinctive bottles for these new essences and the art movements that inspired their design are detailed throughout the book, as are paintings, poetry, and literature that reveal the power of perfume and its ability to recall the past and evoke sensuality. According to nineteenth-century perfumer Eugene Rimmel, "the history of perfume is, in some manner, the history of civilization." Through fascinating text accompanied by gorgeous imagery, including packaging, labels, and advertisements, Perfume: Joy, Scandal, Sin explores perfume's impact on history, culture, society, art, and attitudes..
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