The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes

Fragrance, surface, sound, feeling—these are only a couple of the components that play into our view of flavor.

The Flavor Equation shows how to change over congenial flavors, spices, and ordinary wash room things into scrumptious, basic dishes.

In this notable book, Nik Sharma, researcher, food blogger, and writer of the buzz-creating cookbook Season, guides home cooks on an investigation of flavor in excess of 100 plans.

• Provides motivation and information to both home cooks and prepared gourmet experts
• An inside and out investigation into the study of taste
• Features Nik Sharma's suggestive, brand name photography style

The Flavor Equation is an open manual for lifting natural fixings to make heavenly dishes that hit quite a few notes, without fail.

Plans incorporate 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 worldwide, logical way to deal with cooking from smash hit cookbook writer Nik Sharma
• Dives profound into the most fundamental of our storeroom things—salts, oils, sugars, vinegars, citrus, peppers, and that's just the beginning
• Perfect present for home cooks who need to learn more past plans, those keen on the study of food and flavor, and perusers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown
• Add it to the rack 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.

About the Author
Nik Sharma is the writer, photographer, and recipe developer behind A Brown Table, an award-winning blog, and Season, his first cookbook, which was featured on the New York Times best cookbooks list in Fall 2018. Nik lives in Santa Monica, California.

I dont know quite where to start.. but.. after sitting with the book for a while, and cooking from it once so far ( honey-tumeric pineapple chicken skewers..pictured yum!!!) I am confident this will be THE cookbook for 2020. Amazingly unique recipes.. and my first exposure to Indo-Chinese cooking... now might look for a cookbook on this subj alone. Ingredient wise... to cook a lot of these dishes you may need to hit up amazon if you don't have a Indian Grocery nearby.. ingredients like amchur, curry leaves, etc.. If you have Season, then you know what Im talking about. Like Season, the food photography and styling is amazing. One minor qualm, I have noticed at least one recipe where the picture has an ingredient not listed in the recipe.. chickpea salad picture has tomatoes in the picture, but no tomato is in the ingredient list. Havent dived super deep to see any other offenders :) What REALLY sets this book apart, is the SCIENCE in it.. Literally at least 100 pages of describing what causes and what are flavors... The first 75 pages of the book literally look like a college chemistry textbook. .. then the chapters with the recipes all start with a 10 or 15 pages of science of the flavor.. Its like harold mcgee and season had a love child...a delicious, enthralling love child. The recipes are separated by flavor profile.. think bitter, sweet, fiery, etc.. so it may take a bit of effort to plan a menu if you're used to books divided by sweets, appetizers, mains, sides, etc.. which brings to mind, some menu suggestions would have been appreciated.. that being said.. its hard to say, at 350 pages, that this book is lacking anything.--E. Trent

Yes, this is a general cooking book akin to Food Lab and Salt Fat Acid Heat. But it is not those books. Where Food Lab taught us to approach food using the scientific method, and SFAH taught us the skills to develop intuition in the kitchen, Sharma deconstructs flavor and builds it up molecule by molecule. For this reason, I might actually say On Food and Cooking by Harold McGee and Molecular Gastronomy by Herve This are even better comparisons for Flavor Equation. --Jason

Nik Sharma has done a wonderful job on this book. The food itself is front and center stage, and the recipes are usually not longer than one page - simple and elegant. Each one of the seven sections contains a couple pages devoted to breaking down the science of a flavor component in more detail, and each recipe has a few sentences explaining the science behind why it works. More detailed flavor science is in an appendix - a great way to include in-depth science for nerds like me while keeping the focus where it belongs, on the food! All in all I am highly pleased and excited to try out many of Nik's recipes, which look amazing due to the brilliant photography. So far I've made the Beef Chilli Fry with Pancetta and the Braised Cabbage with Coconut and they're fantastic. I'll be cooking out of this book for weeks to come, and I can't recommend it enough! --Aaron Urbanski

Download Cooking Ebook The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes | 109 Mb | Pages 352 | PDF | 2020

The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes