{"product_id":"the-flavor-equation-the-science-of-great-cooking-explained-in-more-than-100-essential-recipes-9781452182698","title":"The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes","description":"\u003cb\u003eNamed one of the Best Fall Cookbooks 2020 by \u003ci\u003eThe New York Times, Eater, Epicurious, Food \u0026amp; 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, \u003c\/i\u003e NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including \u003ci\u003eThe Financial Times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), \u003c\/i\u003e and \u003ci\u003eVogue India\u003c\/i\u003e and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award.\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eThe 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\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eDeep and illuminating, fresh and highly informative. a most brilliant achievement. - Yotam Ottolenghi \u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n[A] beautiful and intelligent book. - \u003ci\u003eJ. Kenji López-Alt\u003c\/i\u003e, author of \u003ci\u003eThe Food Lab\u003c\/i\u003e and Chief Consultant for Serious \"Eatscom\"\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eAroma, texture, sound, and emotion--are just a few of the elements that play into our perceptions of flavor. \u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003e\u003ci\u003eThe Flavor Equation\u003c\/i\u003e demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes.\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eIn this groundbreaking book, Nik Sharma, \u003c\/b\u003escientist, food blogger, and author of the buzz-generating cookbook \u003ci\u003eSeason\u003c\/i\u003e, guides home cooks on an exploration of flavor in more than 100 recipes.\n\u003cp\u003e \u003c\/p\u003e\n- Provides inspiration and knowledge to both home cooks and seasoned chefs\u003cbr\u003e- An in-depth exploration into the science of taste\u003cbr\u003e- Features Nik Sharma's evocative, trademark photography style\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003e\u003ci\u003eThe Flavor Equation\u003c\/i\u003e is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. \u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cb\u003eRecipes 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.\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n- A global, scientific approach to cooking from bestselling cookbook author Nik Sharma\u003cbr\u003e- Dives deep into the most basic of our pantry items--salts, oils, sugars, vinegars, citrus, peppers, and more\u003cbr\u003e- Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of \u003ci\u003eLucky Peach\u003c\/i\u003e, \u003ci\u003eSerious Eats\u003c\/i\u003e, \u003ci\u003e Indian-Ish\u003c\/i\u003e, and\u003ci\u003e Koreatown\u003c\/i\u003e\u003cbr\u003e- Add it to the shelf with cookbooks like \u003ci\u003eThe Food Lab: Better Home Cooking Through Science \u003c\/i\u003eby J. Kenji López-Alt; \u003ci\u003eOttolenghi Flavor: A Cookbook\u003c\/i\u003e by Yotam Ottolenghi; and \u003ci\u003eSalt, Fat, Acid, Heat: Mastering the Elements of Good Cooking\u003c\/i\u003e by Samin Nosrat.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Nik Sharma\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chronicle Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 10\/27\/2020\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 352\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.45lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.10h x 8.10w x 1.20d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781452182698\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eNik Sharma is the writer, photographer, and recipe developer behind A Brown Table, an award-winning blog, and \u003ci\u003eSeason\u003c\/i\u003e, his first cookbook, which was featured on the \u003ci\u003eNew York Times\u003c\/i\u003e best cookbooks list in Fall 2018. Nik lives in Santa Monica, California.\u003cbr\u003e\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Hardcover","offer_id":39826776883315,"sku":"9781452182698","price":37.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0555\/9255\/0515\/products\/img_de431eff-fad6-4639-9b95-9bb6d25bb77f.jpg?v=1644555259","url":"https:\/\/bookstorenmore.com\/products\/the-flavor-equation-the-science-of-great-cooking-explained-in-more-than-100-essential-recipes-9781452182698","provider":"Bookstore N More","version":"1.0","type":"link"}