Cooking with a Smell Loss
About this ebook
The book is especially important for the 15-20% of the population who suffer from a reduced or absent sense of smell, which has major consequences for the enjoyment of food and the ability to cook.
The recipes in the book are structured so that the cooking principles are mastered and can be applied immediately to other dishes. The principles and recipes have been tested, used, and adjusted for patients with smell impairments at our cooking schools.
The book is a collaboration between chefs Christian Bøjlund and Rasmus Bredahl and Alexander Wieck Fjældstad (MD, PhD) from the Flavour Institute (Aarhus University, Denmark) and the Clinic for Smell and Taste Disorders (Ear, Nose and Throat Department, Gødstrup Regional Hospital, Denmark).
“I love this piece! Very much to the point, very entertaining, extremely practical. And short. Great recipes! Mouthwatering! …” Professor Thomas Hummel, Technische Universität Dresden
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About the author
Alexander Wieck Fjældstad is a Danish ENT physician and associate professor specializing in smell and taste disorders.
He combines clinical experience with practical, evidence-based guidance to help people navigate everyday cooking with reduced or absent smell.
Through Cooking with a Smell Loss, he shares simple strategies to bring back enjoyment, confidence, and flavor at the table.
Christian Bøjlund is a Danish chef and food professional with a strong focus on flavor, technique, and enjoyable everyday cooking.
He translates sensory science into practical kitchen solutions, making meals satisfying even when smell is reduced or absent.
Rasmus Bredahl is a Danish chef and culinary communicator passionate about making cooking accessible, inspiring, and fun.
He brings a creative, solution-oriented approach to building great meals through taste, temperature, and mouthfeel.
