The Flavor EquationAsian Art Museum Store
The Flavor Equation: The Science of Great Cooking Explained
Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Saveur, CNN Travel, The Kitchn, Chowhound, The Boston Globe, andThe Chicago Tribune.
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 spices, herbs, and commonplace pantry items into tasty, simple dishes. Sharma clearly explains basic tastes and flavors — brightness, bitterness, saltiness, sweetness, savoriness, fieriness, and richness — and provides a set of recipes to help you better understand how they work in practice. He also explores emotions, showing how memories of his grandmother’s cooking, which he ate growing up in Mumbai, figure in his own flavor equations. The result is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time.
- Author: Nik Sharma
- Pages: 352
- Size: approx. 10 X 8 inches
- Published: 2020