Bibliograph

The flavor equation, the science of great cooking explained in more than 100 essential recipes

Type

Label

The flavor equation, the science of great cooking explained in more than 100 essential recipes

Language

eng

Index

no index present

Literary Form

non fiction

Main title

The flavor equation

Medium

electronic resource

Nature of contents

dictionaries

Sub title

the science of great cooking explained in more than 100 essential recipes

Summary

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: Soba Noodles with Mushrooms and Walnut Sauce, and Richness: Coconut Milk Cake

Target audience

adult

Classification