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Title details for The Flavor Equation by Nik Sharma - Available

The Flavor Equation

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

by Nik Sharma
ebook
1 of 1 copy available
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1 of 1 copy available
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 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.

  • Creators

  • Publisher

  • Release date

    October 27, 2020

  • Formats

    • OverDrive Read

      • ISBN: 9781452182858

    • EPUB ebook

      • ISBN: 9781452182858
      • File size: 42609 KB

  • Languages

    • English

  • Reviews

    • Library Journal

      September 1, 2020

      Food is all about taste and flavor. Sharma, following up on his best-selling cookbook Season, now focuses more on the science behind what makes specific flavors and dishes so delicious. The book begins with a substantial chapter on the interaction of our emotions and senses with how we perceive food. The recipes themselves, many of which are inspired by his childhood in Mumbai, are divided into seven categories: brightness, bitterness, saltiness, sweetness, savarins, fieriness, and richness. The science behind the taste is emphasized, with each section focusing on the specific ingredients and techniques that characterize those flavors. As with his previous book, recipes are easy to follow and the photographs are mouth-watering, which will help with re-creating dishes such as potato and roasted corn herbed raita or roast chicken thighs and vegetables. Helpful diagrams, charts, and illustrations are presented throughout. VERDICT This book will appeal both to those who want to expand their Indian cooking repertoire and those who want to know more about the scientific background behind cooking itself.--Susan Hurst, Miami Univ. Libs., Oxford, OH

      Copyright 2020 Library Journal, LLC Used with permission.

    • Booklist

      Starred review from October 1, 2020
      Mumbai-born Sharma arrived on the American culinary scene with a column in the San Francisco Chronicle; his blog, A Brown Table; a New York Times profile; and a debut cookbook, Season (2018). Departing from the exciting mashup of tradition and innovation in Indian cuisine that he developed in Season, Sharma here focuses on flavor, which he defines as the sum of emotion, sight, sound, mouthfeel, aroma, and taste. More than just a skeleton of instructions, a recipe reflects a point of view and a glimpse into the past. As a trained molecular biologist, Sharma explains in scientific yet wholly readable fashion how those six elements combine to make delicious food. He details the workings of acids on texture, aroma, flavor, even shelf life in a variety of foods. He maps out flavor profiles for North American, Latin American, Southern European, Western European, and East Asian cuisines, showing how those profiles stand alone or even co-occur. And he explains the nuances of creating brightness in dishes. And the joys of bitterness. More than 100 recipes illustrate Sharma's concepts to a tee. Focused readers will come away from this extraordinary, handsomely illustrated book with an entirely unique and relatable understanding of the nature of delicious.(Reprinted with permission of Booklist, copyright 2020, American Library Association.)

Formats

  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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