Name: The Flavor Equation
Brand: Chronicle Books
Price: 35.00 USD
Availability: InStock

Named one of the Best Cookbooks by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, and many more; plus international media attention including The Financial Times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), The Times (Ireland), and Vogue India. " The Flavor Equation deserves space on the shelf right next to Salt, Fat, Acid, Heat as a titan of the how-and-why brigade." —The New Yorker "Deep and illuminating, fresh and highly informative… a most brilliant achievement." –Yotam Ottolenghi "A beautiful and intelligent book." –J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes.

Provides inspiration and knowledge to both home cooks and seasoned chefs
An in-depth exploration into the science of taste
Features Nik Sharma's evocative, trademark photography style

The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake.

A global, scientific approach to cooking from bestselling cookbook author Nik Sharma
Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more
Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown

Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi, and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat

Chronicle Books is an independent publisher offering bestselling books, children&#39;s books, stationery, and gifts. Shop our selection here!

Chronicle Books

The Flavor Equation

More Like This

People Also Viewed