Category: Books & Magazines
作者 Éléonore de Bonneval、Mathilde Cocoual、Olivier R.P. David、Jeanne Doré、Anne-Sophie Hojlo、Clara Muller 與 Delphine de Swardt
出版日期 2024年6月
描述 香草在糕點中不可或缺，是美食饗宴的具體象徵。這種源自墨西哥的小小豆莢，跨越海洋，在馬達加斯加落地生根，如今全球大部分的香草產自於此。
將豆莢研磨成粉，並以超臨界二氧化碳萃取技術處理，可獲得具有辛香、皮革調、複雜且富有層次感的強效萃取物。
透過植物學、歷史、美食、農業與化學的旅程，發掘這種樸實植物的多樣面貌，當然，也不能錯過香水與調香師的觀點。
平裝本
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The deep dive into vanilla’s role beyond pastry—how it’s used in chypre and gourmand compositions—is exactly the nerdy detail I was hoping for, and the six authors bring real range to the chapters. It’s a hefty read for a perfume book, but the writing stays clear and engaging throughout.
Bought this on a whim after a pastry-obsessed friend mentioned it, and now I can’t stop flipping through the chapters on bean sourcing and extraction. The essays from seven different authors give it a depth I wasn’t expecting for such a niche topic. It’s the kind of book that makes you smell vanilla
The writing is gorgeous—it reads like a love letter to the pod, not just a list of perfumes. I especially appreciated the deep dive into how vanilla behaves differently across extraction methods, something I’ve never seen spelled out so clearly.
