Flavor Equation : The Science of Great Cooking Explained + More Than 100...

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“Item has seen limited use and has minimal signs of wear. Pages are clean without markings. May have ...
Personalize
No
Signed
No
Ex Libris
No
Personalized
No
Narrative Type
Nonfiction
Original Language
English
Inscribed
No
Country of Origin
United States
ISBN
9781452182698
Kategorie

Über dieses Produkt

Product Identifiers

Publisher
Chronicle Books
ISBN-10
1452182698
ISBN-13
9781452182698
eBay Product ID (ePID)
10038641346

Product Key Features

Book Title
Flavor Equation : the Science of Great Cooking Explained + more than 100 Essential Recipes
Number of Pages
352 Pages
Language
English
Topic
Specific Ingredients / Herbs, Spices, Condiments, Regional & Ethnic / Indian & South Asian, General
Publication Year
2020
Illustrator
Riva, Matteo, Yes
Genre
Cooking, House & Home
Author
Nik Sharma
Format
Hardcover

Dimensions

Item Height
1.3 in
Item Weight
54.7 Oz
Item Length
10.3 in
Item Width
8.3 in

Additional Product Features

Intended Audience
Trade
LCCN
2020-023603
Reviews
"Whatever your skill level in the kitchen, with its more than 100 recipes, illustrated diagrams, and Sharma's own evocative photography, The Flavor Equation is an engrossing guide to elevating simple dishes into holistic experiences." --Eater, Best New Cookbooks Fall 2020, As with his previous book, recipes are easy to follow and the photographs are mouth-watering. Helpful diagrams, charts, and illustrations are presented throughout. 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 .- Library Journal, "Nik Sharma has created an irresistible book that makes you want to immediately jump in the kitchen. There is not a single recipe that I would not want to cook, I am dying to make them all! This book helps you understand the deep complexities that surround our food, and how much it can mean to us." --Pati Jinich, chef, cookbook author and host of PBS Pati's Mexican Table, "As someone with his own obsession with flavor, I find Nik Sharma's take on it totally fascinating. It is deep and illuminating, fresh and highly informative. That, combined with his always-sumptuous food and staggering photographs, makes The Flavor Equation a most brilliant achievement." -Yotam Ottolenghi, chef and author of Jerusalem, "In The Flavor Equation , Nik marries the art and science of cuisine. It offers a holistic approach to cooking at home; one that celebrates both chemistry and emotion, in both the creation and enjoyment of our meals." -Stella Parks, pastry chef and author of BraveTart: Iconic American Desserts, "Nik Sharma explains flavor-and our perception of if- by combining the science and chemistry of food and cooking with the working of our senses, memories, and emotions. Along the way we get loads of tasty tips, lists, geekily creative "maps", on everything including the art of food styling, the behavior of starches for thickening, food pigments, and how ingredients are paired differently in cuisines around the globe. The Flavor Equation is not only a newer and bigger (and more fun) way to think about flavor, it's a treasure trove of useful information and ideas, juicy tidbits, and exciting dishes-just open the book to any page- bound to make us better, more present, interesting, and joyous cooks and eaters." -Alice Medrich, cookbook author and dessert chef, " The Flavor Equation is destined to be classic: original, thought-provoking, and illuminating. It is a book that will change the way you think about food and cooking, and will help to make all your other cookbooks make sense." -Nigella Lawson, author of At My Table, "Nik Sharma answers the hows and whys of taste from a scientific perspective as well as one from a well-seasoned cook. The multicultural flavors that are sure to entice anyone's taste buds to spring into action. Anyone wanting to take a deep dive into how to make food taste better will revel in Nik's thoroughly researched-and gorgeously photographed-treatise on the topic." -David Lebovitz, author, My Paris Kitchen and Drinking French, " The Flavor Equation is destined to be classic: original, thought-provoking, and illuminating. It is a book that will change the way you think about food and cooking, and will help to make all your other cookbooks make sense." -Nigella Lawson, author of At My Table -- -, "Nik Sharma has created an irresistible book that makes you want to immediately jump in the kitchen. There is not a single recipe that I would not want to cook, I am dying to make them all! This book helps you understand the deep complexities that surround our food, and how much it can mean to us." -Pati Jinich, chef, cookbook author and host of PBS Pati's Mexican Table -- -, "Whatever your skill level in the kitchen, with its more than 100 recipes, illustrated diagrams, and Sharma's own evocative photography, The Flavor Equation is an engrossing guide to elevating simple dishes into holistic experiences." -Eater, Best New Cookbooks Fall 2020, "Whatever your skill level in the kitchen, with its more than 100 recipes, illustrated diagrams, and Sharma's own evocative photography, The Flavor Equation is an engrossing guide to elevating simple dishes into holistic experiences." -Eater, Best New Cookbooks Fall 2020 -- -, "Some consider cooking to be a series of chemical and thermodynamic reactions, others see it as an embodiment of heart, emotion, culture, and family. In The Flavor Equation , Nik Sharma shows us how these elements-the brain and the heart-are not at odds with each other, but that they are in fact intimately intertwined. Understanding their interaction is the key to unlocking flavor in your own cooking, as Nik demonstrates in this beautiful and intelligent book." -J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com -- -, "Flavor is destined to be classic: original, thought-provoking, and illuminating. It is a book that will change the way you think about food and cooking, and will help to make all your other cookbooks make sense." -Nigella Lawson , author of At My Table, "In The Flavor Equation , Nik marries the art and science of cuisine. It offers a holistic approach to cooking at home; one that celebrates both chemistry and emotion, in both the creation and enjoyment of our meals." -Stella Parks, pastry chef and author of BraveTart: Iconic American Desserts?, "If you're interested in flavor-and every cook is, that's what we constantly think about-this book is for you. I haven't learned so much from a single book in a very long time. I'm now cooking my way through it." -Diana Henry, James Beard award-winning author of A Bird in the Hand, "In The Flavor Equation , Nik marries the art and science of cuisine. It offers a holistic approach to cooking at home; one that celebrates both chemistry and emotion, in both the creation and enjoyment of our meals." --Stella Parks, pastry chef and author of BraveTart: Iconic American Desserts, "As someone with his own obsession with flavor, I find Nik Sharma's take on it totally fascinating. It is deep and illuminating, fresh and highly informative. That, combined with his always-sumptuous food and staggering photographs, makes The Flavor Equation a most brilliant achievement."-Yotam Ottolenghi, "Nik Sharma has created an irresistible book that makes you want to immediately jump in the kitchen. There is not a single recipe that I would not want to cook, I am dying to make them all! This book helps you understand the deep complexities that surround our food, and how much it can mean to us." -Pati Jinich, chef, cookbook author and host of PBS Pati's Mexican Table?, "In The Flavor Equation , Nik marries the art and science of cuisine. It offers a holistic approach to cooking at home; one that celebrates both chemistry and emotion, in both the creation and enjoyment of our meals." -Stella Park, pastry chef and author of BraveTart: Iconic American Desserts, " The Flavor Equation is destined to be classic: original, thought-provoking, and illuminating. It is a book that will change the way you think about food and cooking, and will help to make all your other cookbooks make sense." --Nigella Lawson, author of At My Table, "Nik Sharma has created an irresistible book that makes you want to immediately jump in the kitchen. There is not a single recipe that I would not want to cook, I am dying to make them all! This book helps you understand the deep complexities that surround our food, and how much it can mean to us." -Pati Jinich, chef, cookbook author and host of PBS Pati¿s Mexican Table, "As someone with his own obsession with flavor, I find Nik Sharma's take on it totally fascinating. It is deep and illuminating, fresh and highly informative. That, combined with his always-sumptuous food and staggering photographs, makes The Flavor Equation a most brilliant achievement." --Yotam Ottolenghi, chef and author of Jerusalem, "Some consider cooking to be a series of chemical and thermodynamic reactions, others see it as an embodiment of heart, emotion, culture, and family. In The Flavor Equation , Nik Sharma shows us how these elements-the brain and the heart-are not at odds with each other, but that they are in fact intimately intertwined. Understanding their interaction is the key to unlocking flavor in your own cooking, as Nik demonstrates in this beautiful and intelligent book." -J. Kenji L?pez-Alt, author The Food Lab and Chief Consultant for Serious Eats.com, "Nik Sharma answers the hows and whys of taste from a scientific perspective as well as one from a well-seasoned cook. The multicultural flavors that are sure to entice anyone's taste buds to spring into action. Anyone wanting to take a deep dive into how to make food taste better will revel in Nik's thoroughly researched--and gorgeously photographed--treatise on the topic." --David Lebovitz, author, My Paris Kitchen and Drinking French, "Nik Sharma answers the hows and whys of taste from a scientific perspective as well as one from a well-seasoned cook. The multicultural flavors that are sure to entice anyone's taste buds to spring into action. Anyone wanting to take a deep dive into how to make food taste better will revel in Nik's thoroughly researched-and gorgeously photographed-treatise on the topic." -David Lebovitz, author, My Paris Kitchen and Drinking French -- -, "Nik Sharma has created an irresistible book that makes you want to immediately jump in the kitchen. There is not a single recipe that I would not want to cook, I am dying to make them all! This book helps you understand the deep complexities that surround our food, and how much it can mean to us." -Pati Jinich, chef, cookbook author and host of PBS Pati's Mexican Table, "If you're interested in flavor-and every cook is, that's what we constantly think about-this book is for you. I haven't learned so much from a single book in a very long time. I'm now cooking my way through it." -Diana Henry, James Beard award-winning author of A Bird in the Hand -- -, "Some consider cooking to be a series of chemical and thermodynamic reactions, others see it as an embodiment of heart, emotion, culture, and family. In The Flavor Equation , Nik Sharma shows us how these elements-the brain and the heart-are not at odds with each other, but that they are in fact intimately intertwined. Understanding their interaction is the key to unlocking flavor in your own cooking, as Nik demonstrates in this beautiful and intelligent book." -J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com, " The Flavor Equation is written by someone who understands flavor first. This is not a book for geeks who want to deep dive into amino acids, gels, and osmosis. This is a book about how to turn out food that optimizes flavor. Nik Sharma and others are teaching us that good food is not about technique per se: years standing in front of the stove, advanced knife skills, and mastering pastry technique. It's about crafting flavor through an understanding of what flavor actually is." -Christopher Kimball, founder, Milk Street (from the foreword), "Some consider cooking to be a series of chemical and thermodynamic reactions, others see it as an embodiment of heart, emotion, culture, and family. In The Flavor Equation , Nik Sharma shows us how these elements--the brain and the heart--are not at odds with each other, but that they are in fact intimately intertwined. Understanding their interaction is the key to unlocking flavor in your own cooking, as Nik demonstrates in this beautiful and intelligent book." --J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com, "In The Flavor Equation , Nik marries the art and science of cuisine. It offers a holistic approach to cooking at home; one that celebrates both chemistry and emotion, in both the creation and enjoyment of our meals." -Stella Parks, pastry chef and author of BraveTart: Iconic American Desserts -- -, "If you're interested in flavor--and every cook is, that's what we constantly think about--this book is for you. I haven't learned so much from a single book in a very long time. I'm now cooking my way through it." --Diana Henry, James Beard award-winning author of A Bird in the Hand, "As someone with his own obsession with flavor, I find Nik Sharma's take on it totally fascinating. It is deep and illuminating, fresh and highly informative. That, combined with his always-sumptuous food and staggering photographs, makes The Flavor Equation a most brilliant achievement." -Yotam Ottolenghi, chef and author of Jerusalem -- -, " The Flavor Equation is written by someone who understands flavor first. This is not a book for geeks who want to deep dive into amino acids, gels, and osmosis. This is a book about how to turn out food that optimizes flavor. Nik Sharma and others are teaching us that good food is not about technique per se: years standing in front of the stove, advanced knife skills, and mastering pastry technique. It's about crafting flavor through an understanding of what flavor actually is." -Christopher Kimball, founder, Milk Street (from the foreword)-- -, "Some consider cooking to be a series of chemical and thermodynamic reactions, others see it as an embodiment of heart, emotion, culture, and family. In The Flavor Equation, Nik Sharma shows us how these elements-the brain and the heart-are not at odds with each other, but that they are in fact intimately intertwined. Understanding their interaction is the key to unlocking flavor in your own cooking, as Nik demonstrates in this beautiful and intelligent book." -J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com, As with his previous book, recipes are easy to follow and the photographs are mouth-watering. Helpful diagrams, charts, and illustrations are presented throughout. 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 .-- Library Journal, As with his previous book, recipes are easy to follow and the photographs are mouth-watering. Helpful diagrams, charts, and illustrations are presented throughout. 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 .- Library Journal -- -, " The Flavor Equation is destined to be classic: original, thought-provoking, and illuminating. It is a book that will change the way you think about food and cooking, and will help to make all your other cookbooks make sense." -Nigella Lawson, author of At My Table?, "The Flavor Equation is written by someone who understands flavor first. This is not a book for geeks who want to deep dive into amino acids, gels, and osmosis. This is a book about how to turn out food that optimizes flavor. Nik Sharma and others are teaching us that good food is not about technique per se: years standing in front of the stove, advanced knife skills, and mastering pastry technique. It's about crafting flavor through an understanding of what flavor actually is." -Christopher Kimball, founder, Milk Street (from the foreword)
TitleLeading
The
Synopsis
Every time you cook, you're trying to hit just 6 notes: richness, brightness, depth, heat, saltiness, and sweetness. These are the flavours that make our food sing. When you cook - and eat - you rely on a variety of senses and feelings - taste, sight, aroma, sound, mouthfeel, and emotion - to perceive these sensations. In this groundbreaking cookbook from Nik Sharma, author of acclaimed cookbook Season and the award-winning A Brown Table blog, we learn the simplest ways to play up any and all of these sensations for the most flavourful food. The compounds that cause these unique sensations are found in the simplest ingredients: lemons and limes, salt and pepper, pickles, cream, olive oil, and butter. These are the flavour-boosting building blocks on hand for splendid, simple cooking. Once home cooks learn how to evoke these sensations, they'll be able to make nearly anything delicious. The Flavour Equation presents an in-depth exploration of the science of taste, with more than 100 illustrations for visual learners. Here, too, are 125 go-to recipes for favourite dishes - curries, one-pot vegetarian mains, soups - for cooks of all skill levels, with a photo of almost every recipe, in Nik's trademark evocative and moody style. This is a hefty, must-own cookbook - the next Food Lab or Flavor Bible - perfect for curious cooks of all levels who are learning the basics, need best-of-their-class recipes, and want to take their cooking to the next level., Go beyond recipes in this groundbreaking and bestselling guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. From Nik Sharma, author of Season and Veg-table , host of America's Test Kitchen's Flavor Forward , and winner of the 2023 IACP Trailblazer 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 Aroma, texture, sound, emotion--these are just a few of the elements that play into our perceptions of flavor. In a completely unique and accessible way, Nik Sharma takes readers on an in-depth exploration into the science of taste and demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. With more than 100 recipes paired with illustrations, anecdotes, and Sharma's evocative, trademark food photography and styling, The Flavor Equation is a knockout volume that provides inspiration and essential knowledge to both home cooks and seasoned chefs. Recipes, divided into seven sections, include: Brightness: Lemon-Lime Mintade Bitterness: Chocolate Miso Bread Pudding Saltiness: Roasted Tomato and Tamarind Soup Sweetness: Honey Turmeric Chicken Kebabs with Pineapple Savoriness: Blistered Shishito Peppers with Bonito Flakes Fieriness: Chicken Lollipops Richness: Coconut Milk Cake A cookbook that offers a new way of looking at food, this is the perfect gift or self-purchase for home cooks who are interested in the science of food and flavor. CRITICAL ACCLAIM: Named one of the Best Fall Cookbooks upon its release 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 , and NPR. Winner of The Guild of U.K. Food Writers (General Cookbook) and finalist for the 2021 IACP Cookbook Award. HAILED BY CULINARY SUPERSTARS: Yotam Ottolenghi calls The Flavor Equation "deep and illuminating, fresh and highly informative ... a most brilliant achievement." J. Kenji López-Alt proclaims it "a beautiful and intelligent book." Nigella Lawson calls it "original, thought-provoking, and illuminating. It is a book that will change the way you think about food and cooking, and will help to make all your other cookbooks make sense." FOR BEGINNERS & SEASONED HOME COOKS: The science of flavor is made accessible to every reader in these pages, with more in-depth information offered in a comprehensive appendix. Sharma dives deep into the most basic of our pantry items--salts, oils, sugars, vinegars, citrus, peppers, and more--artfully explaining the science behind why each flavor component works. Perfect for: Home cooks who want to learn more about food and flavor Those interested in the science of food Birthday, holiday, housewarming, or graduation gift for food enthusiasts 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 ; Ottolenghi Flavor: A Cookbook ; Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking ; and On Food and Cooking: The Science and Lore of the Kitchen, Food Lab meets Season in this scientific and delicious approach to cooking, from beloved cookbook author Nik Sharma.
LC Classification Number
TX714.S497 2020

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