The Flavor Equation - The Science of Great Cooking Explained in More Than 100 Essential Recipes by Nik Sharma

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Product Details

Web ID: 11775767

Finalist for the 2022 James Beard Cookbook Award and a Finalist for the 2021 IACP Cookbook Award Named one of the Best Fall Cookbooks 2020 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, The Art of Eating Longlist 2021 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. , Delicious Magazine U.K. , The Times Ireland , and Vogue India and winner of The Guild of U.K. Food Writers General Cookbook . Finalist for the 2021 IACP Cookbook Award. "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 Lopez-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.

  • Product Features

    • Suggested age range - Adult
    • Format - Hardcover
    • Dimension - 8.1" W x 10" H x 1.3" D
    • Genre - Cookbooks
    • Publisher - Chronicle Books LLC, Publication date - 10-27-2020
    • Page count - 352
    • ISBN - 9781452182698

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Ratings & Reviews

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4 years ago
from California

beautiful and educational!

Here's the thing with this cookbook: don't go into it thinking it's a casual bunch of recipes with some flavor pops- you're gonna learn real science of flavor here, with charts and graphs and explanations of the different components of flavor. And it's fascinating! It's worth getting the book just for that aspect, learning all about flavor- why we like certain flavors, what different flavors represent in nature, the various aspects of flavor, and of course, how to enhance it. We also have the recipes to help us learn- when to add ingredients, how the ingredients react to each other, how to use them to take our cooking up a notch. I won't say the recipes are all easy; there are unusual ingredients that might not be readily available nearby, but should be available online, and that doesn't occur in most recipes, just know it'll come up several times. I did appreciate that in the "heat" section of recipes, there are recipes that don't use chile peppers as the source of the heat- I can't do capsaicin, but I'm fine with ginger, black pepper, horseradish.... Anyway, this is a fabulously interesting book, perfect for foodies and chefs (including the home variety, this book isn't intimidating). A perfect gift for yourself, or for someone who will cook for you! #TheFlavorEquation #NetGalley

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