Description

Hardcover

Named one of the Best Fall Cookbooks 2020 byThe New York Times, Eater, Epicurious, Food & Wine, Saveur, CNN Travel, The Kitchn, Chowhound, The Boston Globe, The Chicago Tribune, and many more.

“Deep and illuminating, fresh and highly informative. a most brilliant achievement.” Yotam Ottolenghi

“[A] beautiful and intelligent book.” J. Kenji Lpez-Alt, authorThe Food Laband Chief Consultant for Serious Eats.com

Aroma, texture, sound, emotionthese are just a few of the elements that play into our perceptions of flavor.

The Flavor Equationdemonstrates 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 cookbookSeason, 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 Equationis 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 itemssalts, 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 ofLucky Peach,Serious Eats,Indian-Ish, andKoreatown
Add it to the shelf with cookbooks likeThe Food Lab: Better Home Cooking Through Scienceby J. Kenji Lpez-Alt;Ottolenghi Flavor: A Cookbookby Yotam Ottolenghi; andSalt, Fat, Acid, Heat: Mastering the Elements of Good Cookingby Samin Nosrat.