books for those who love perfume and food (though not together of course)

"Volatile molecules constitute about 80% of a foods flavour experience, compared to 20% from the taste (sweet, salty, sour, bitter, umami). Thus making good food is a lot about making food that smells nice! Here are some books that cover the olfactory sides of molecular gastronomy"

http://khymos.org/books_aroma.php


sillage