The centuries-old practice of aromatherapy invokes the healing powers of the natural essences that exist in plants and flowers. In recent years, it has enjoyed a popular resurgence. Aromatherapy has entered our lives through the use of essential oil diffusers, scented candles, and cosmetic soaps, to name but a few. This book brings the benefits of aromatherapy into another area of our daily living-the kitchen! By integrating the use of plants and flowers in our everyday cooking, we can benefit from the same essential oils and their therapeutic effects found in the more traditional applications of aromatherapy. In addition, you will discover ways of incorporating herbs and flowers not only into your cooking, but also in the creation of a desired mood for your entire dining experience. Whether you enjoy entertaining on a large scale, or prefer setting the stage for a romantic dinner for two, this book will guide you in creating the perfect ambiance with a little help from the principles of aromatherapy.
We are lifelong food fanatics who have been sharing a passion for life, friendship, and all things culinary for over twenty years. We are essentially "home cooks", but have built upon our culinary foundations through numerous cooking courses, including the Pro Chef I program at the Epicurean School of Culinary Arts in Los Angeles. We have also become increasingly interested in the practice of aromatherapy, incorporating the therapeutic benefits of the essential oils of plants into our daily lives. The fusion of these two interests was the impetus for this book.
Our cooking philosophy is pretty simple: use the freshest ingredients available, keep the preparation straightforward, and don’t be afraid to experiment with new things! Although our cooking is quite healthful, we do not purport this to be a "health food" cookbook, in that we don’t exactly shy away from the occasional use of butter, cream, and wine in our cooking. Remember that age-old motto of moderation in all things! We also believe that a little bit of self-indulgence is a good thing, so don’t be afraid to enjoy a little cream sauce now and then! Just do a couple of extra sit-ups, and you’ll be fine...
As for our personal backgrounds, Melissa is a native New Englander whose day job as a water quality chemist includes participating on a flavor profile panel. Tasting water is not as much fun as tasting food, but it does help to keep the taste buds alert! Emmanuelle was born and raised in Paris, and came to the States for college, which is where we met. She earned her masters degree in psychology, which comes in handy in her position as a junior high school teacher! Currently, we both reside in southern California. Together, we make a great team in the kitchen, as we hope you will discover through the use of this book.
