The Paris Novel - Dinner & Conversation With Ruth Reichl & Morgan Spector

Arielle Johnson: Dr. Johnson is a flavor scientist who spends most of her time helping chefs understand the nuances of what makes delicious foods. With Flavorama, Johnson brings this knowledge to home-cooks everywhere.

Christine Muhlke: Christine has over two decades of experiences and connections in the world of food, travel, fashion, culture and design. Founder of Bureau X food consultancy. Muhlke has edited at Bon Appétit, T Magazine, and The New York Times Magazine, written for Vogue, Vanity Fair, Lucky Peach, and Cherry Bombe, and co-authored On the Line with Eric Ripert, Manresa with David Kinch, Hartwood with Eric Werner and Wine Simple with Aldo Sohm. She is the author of Signature Dishes That Matter.

‘I’ve known and admired Arielle Johnson and her work for more than a decade. Arielle is that rarest of flavor scientists, as experienced in restaurant kitchens as in the lab, and a skilled translator of the chemistry into clear and useful advice for any food lover. I can’t recommend Flavorama highly enough: it’s essential reading for anyone who’s serious about understanding deliciousness and how to create it.’ —Harold McGee, author of On Food and Cooking

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