The Flavor Equation
The Science of Great Cooking Explained in More Than 100 Essential Recipes
Nik Sharma
Discover the science behind flavor and the elements that contribute to our taste perception in this groundbreaking cookbook by Nik Sharma. With 115 approachable recipes, home cooks and seasoned chefs alike will learn how to elevate basic spices, herbs, and pantry items into tasty, simple dishes. This global, scientific approach to cooking is perfect for those interested in the science of food and flavor, and the evocative photography style will have you salivating over dishes like Sweetness: Honey Turmeric Chicken Kebabs with Pineapple and Richness: Coconut Milk Cake. Add it to your collection alongside other essential cookbooks like Salt, Fat, Acid, Heat and The Food Lab.
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