"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 Aroma, texture, sound, emotion--these are just a few of the elements that play into our perceptions of flavor. In a completely unique and accessible way, Nik Sharma takes readers on an in-depth exploration into the science of taste and demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. With more than 100 recipes paired with illustrations, anecdotes, and Sharma's evocative, trademark food photography and styling, The Flavor Equation is a knockout volume that provides inspiration and essential knowledge to both home cooks and seasoned chefs. Recipes, divided into seven sections, include:
- Brightness: Lemon-Lime Mintade
- Bitterness: Chocolate Miso Bread Pudding
- Saltiness: Roasted Tomato and Tamarind Soup
- Sweetness: Honey Turmeric Chicken Kebabs with Pineapple
- Savoriness: Blistered Shishito Peppers with Bonito Flakes
- Fieriness: Chicken Lollipops
- Richness: Coconut Milk Cake
Perfect for:
- Home cooks who want to learn more about food and flavor
- Those interested in the science of food
- Birthday, holiday, housewarming, or graduation gift for food enthusiasts
- 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; Ottolenghi Flavor: A Cookbook; Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking; and On Food and Cooking: The Science and Lore of the Kitchen