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“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.
