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Aroma: The Magic of Essential Oils in Foods and Fragrance

[23 Jul 2010 | 5 Comments | 22 views | Author: Dee Braun, DrR, CA, CCT]
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Aroma: The Magic of Essential Oils in Foods and Fragrance

Aroma: The Magic of Essential Oils in Foods and Fragrance

A few drops of a fragrant essence can make commonplace dishes memorable and good dishes great. 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.

Rating: Aroma: The Magic of Essential Oils in Foods and Fragrance (out of 7 reviews)

Aroma: The Magic of Essential Oils in Foods and Fragrance

List Price: $ 30.00

Price: $ 10.99

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  • Patricia West said:

    Review by Patricia West for Aroma: The Magic of Essential Oils in Foods and Fragrance
    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. The novice will need a little practice handling some of the more viscous essences, such as peru balsam and labdanum absolute in the Jasmine Liquid Perfume. I was quite surprised and delighted that Ms. Aftel chose to share with us the recipes for some of her own perfumes that she sells on her website and in retail stores. Parfum de Maroc and Cepes and Tuberose are two favorites. It is exceptionally generous considering that most perfumers keep their formulations under lock and key for obvious reasons.

    I also want to add that the photography and food styling in this book is mouth-watering and drop-dead gorgeous. I almost wanted to eat the book! (Almost.)

    Three cheers for Mandy Aftel, Daniel Patterson, and their creative team for giving us this beautiful work!

    • Rebecca Johnson said:

      Review by Rebecca Johnson for Aroma: The Magic of Essential Oils in Foods and Fragrance
      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:





      Valrhona Chocolate

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

      Black truffles

      Urbani White Truffle Infused Oil, 60-ml Bottles (Pack of 2)

      Gelatin Sheets – Silver Label – by ChefShop (as opposed to the easier to find packets)

      Some of the unique projects in this book include two recipes for scented bookmarks. You may also want to grow your own herb garden as some of the recipes call for lemon verbena and tarragon. I tried making the face elixir which calls for Aura Cacia Chamomile and Aura Cacia Ylang Ylang. It was intoxicating and induced a deep relaxation. You can use it at night. All you really need to find is Aubrey Organics – Rosa Mosqueta Rose Hip Seed Oil, .36 fl oz liquid – which is what I used, chamomile and ylang ylang. There was really no need to order apricot oil and Mayumi Squalene – Squalene Oil which is quite expensive.

      Some of the tempting recipes you might enjoy include:

      Chocolate-Mint Truffles

      Lavender Shortbread Cookies

      Orange Flower Custard

      Coffee Ice Cream with Candied Orange

      Chocolate-Cinnamon Caramels

      Vanilla Poached Pears with Sabayon

      Yellow Corn Pudding Glazed with White Truffle Butter

      Grilled Steak with Onion-Potato Compote Scented with Lavender

      Coriander-Crusted Wild Salmon

      Cumin Crackers with Eggplant Dip

      Steamed Halibut with Lemon-Chamomile Sauce

      A few of the recipes require you to first prepare a stock. Instead I’d recommend just using 1 teaspoon of stock base for every cup water. You can then substitute this for the homemade stock called for in the recipe. In one of the recipes you use cumin seeds and cumin oil. For the home cook it would just be easier to find the cumin seeds.

      This book introduced me to quite a few essential oils I’ve never heard of and I’ve read quite a few books on essential oils. “Litsea Cubeba” was totally new to me and it is used to make a bath oil. To find some of the oils used in the recipes you may want to try looking around here at amazon. There is a source section at the back of the book but it would have been much more useful if it has listed specific ingredients and then the exact source. As it stands you may need to go to numerous websites to look up ingredients.

      Some of the things I noticed in the recipes may also discourage the making of some delicious foods. For example, in the Sweet Onion Rosemary Soup you need to make an infused oil as a separate recipe. The recipe uses six cups of olive oil. It would seem easier if the recipe had just required you to make an exact amount. One recipe uses 1-2 quarts of the oil which seems extravagant. In a recipe I really wanted to make – Artichoke-Saffron soup, there are not enough instructions to make me feel confident that I could make it. I couldn’t figure out what you are supposed to do with the artichokes after you cook them. Surely you don’t put the entire artichoke in the blender as the recipe seems to imply.

      For some of the recipes you will need to own an ice cream maker. Otherwise all you need is non-reactive cookware. It is not recommended that you use anything like aluminum or cast iron.

      I would only recommend this book to the very adventurous or to someone who loves entertaining because the recipes are mostly for 8 servings. The recipes will also be fairly expensive to make because you need to buy specific essential oils for almost every recipe. There are some essential oils you may only use once unless you intend to make the recipes again. I was lucky because I have a small collection of essential oils so making the facial products was fairly easy. I will on the other hand probably never buy cumin essential oil because I fear I’d never use it again except in the recipe in this book. This is really a journey of sensory discovery and one of the most unique books I’ve ever encountered.

      ~The Rebecca Review

      • Midwest Book Review said:

        Review by Midwest Book Review for Aroma: The Magic of Essential Oils in Foods and Fragrance
        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.

        • Lilly said:

          Review by Lilly for Aroma: The Magic of Essential Oils in Foods and Fragrance
          A successful collaberation between a master natural perfumer and a master chef, with luscious results! The photographs are gorgeous—the formulas unique. Attractive enough for a coffee table, this book will be frequently used and treasured. Well worth seeking out for a present for someone special!

          • J. Godec said:

            Review by J. Godec for Aroma: The Magic of Essential Oils in Foods and Fragrance
            having spent a few years using essential oils therapeutically and understanding their power and value in the medicine cabinet, it is a thrill to see them put to use so deliciously in the kitchen. interesting use of highlighting an oil both in the kitchen and the bath. a lovely book to peruse.

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