The recipes (over 100) are divided into seven sections: ”Brightness, Bitterness, Saltiness, Sweetness, Savoriness, Fieriness and Richness.” Each of these chapters adds another layer of flavor and gives home cooks more tools to add to their cooking to boost flavor and enjoyment. "Brightness" includes recipes like Roasted Butternut Squash and Pomegranate Molasses Soup, Spareribs in Malt Vinegar and Mashed Potatoes, and Lemon-Lime Mintade. "Bitterness" offers up Shaved Brussels Sprouts Salad, Sweet Potato Honey Beer Pie and Chocolate Miso Bread Pudding.
He writes about the chemical makeup of the aromas of food plus the importance of the aroma. From personal experience, the aromas in our kitchen always alert Carol when something in my cooking attempts goes wrong. For me, aroma is one of the things that connects us to the foods of our childhood, the foods we grew to love.