Book: The Flavor Equation


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 ...

  • Author : Nik Sharma
  • Publisher : Chronicle Books
  • Release : 27 October 2020
  • Category: Cooking
  • Pages : 352
  • ISBN 13 : 9781452182858

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Book The Flavor Equation
Score: 4.5
From 2 Ratings

The Flavor Equation Book Summary :

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, The Chicago Tribune, NPR Here & Now, Forbes, Martha Stewart Living, The Smithsonian, SF Chronicle, LA Times, Serious Eats, New Yorker, Washington Post, and many more. "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 "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com 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: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those

Book: Flavor Equation The Science of Great Cooking Explained in More Than 100Essential Recipes


In that, he provides inspiration and knowledge to both home cooks and seasoned chefs. This book is an in-depth exploration into the science of taste, with about 100 recipes to try in your kitchen.

  • Author : Nik Sharma
  • Publisher : Harper Collins
  • Release : 02 April 2021
  • Category: Cooking
  • Pages : 352
  • ISBN 13 : 9789354223136

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Book Flavor Equation  The Science of Great Cooking Explained in More Than 100Essential Recipes

Flavor Equation The Science of Great Cooking Explained in More Than 100Essential Recipes Book Summary :

The Flavor Equation is a first-of-its-kind accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Author Nik Sharma dives deep into the most basic of our pantry items - salts, oils, sugars, vinegars, citrus, peppers, and so on - and other approachable spices and herbs, and demonstrates how to convert them into tasty, simple dishes. In that, he provides inspiration and knowledge to both home cooks and seasoned chefs. This book is an in-depth exploration into the science of taste, with about 100 recipes to try in your kitchen.

Book: The Flavor Equation


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.

  • Author : Nik Sharma
  • Publisher : Chronicle Books
  • Release : 27 October 2020
  • Category: Cooking
  • Pages : 304
  • ISBN 13 : 1452182698

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Book The Flavor Equation
Score: 4.5
From 2 Ratings

The Flavor Equation Book Summary :

Aroma, texture, sound, emotion--these 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 cookbook Season, guides home cooks on an exploration of flavor via 115 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: Soba Noodles with Mushrooms and Walnut Sauce, and Richness: Coconut Milk Cake. *⊂ A global, scientific approach to cooking from bestselling cookbook author Nik Sharma *⊂ Dives deep into the most basic of our pantry items--salts, oils, sugars, vinegars, citrus, peppers, and more *⊂ Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats,Indian-Ish, andKoreatown *⊂ Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefsby Karen Page and Andrew Dornenburg; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cookingby Samin Nosrat.

Book: Season


Even though these are dishes that will take home cooks and their guests by surprise, rest assured there's nothing intimidating here. Season, like Nik, welcomes everyone to the table!

  • Author : Nik Sharma
  • Publisher : Chronicle Books
  • Release : 02 October 2018
  • Category: Cooking
  • Pages : 272
  • ISBN 13 : 9781452164212

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Book Season
Score: 4
From 7 Ratings

Season Book Summary :

There are few books that offer home cooks a new way to cook and to think about flavor—and fewer that do it with the clarity and warmth of Nik Sharma's Season. Season features 100 of the most delicious and intriguing recipes you've ever tasted, plus 125 of the most beautiful photographs ever seen in a cookbook. Here Nik, beloved curator of the award-winning food blog A Brown Table, shares a treasury of ingredients, techniques, and flavors that combine in a way that's both familiar and completely unexpected. These are recipes that take a journey all the way from India by way of the American South to California. It's a personal journey that opens new vistas in the kitchen, including new methods and integrated by a marvelous use of spices. Even though these are dishes that will take home cooks and their guests by surprise, rest assured there's nothing intimidating here. Season, like Nik, welcomes everyone to the table!

Book: A Bird in the Hand


From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no ...

  • Author : Diana Henry
  • Publisher : Mitchell Beazley
  • Release : 06 October 2016
  • Category: Cooking
  • Pages : 224
  • ISBN 13 : 9781784723248

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Book A Bird in the Hand

A Bird in the Hand Book Summary :

Chicken is one of the most popular foods we love to cook and eat: comforting, quick, celebratory and casual. Plundering the globe, there is no shortage of brilliant ways to cook it, whether you need a quick supper on the table after work, something for a lazy summer barbecue or a feast to nourish family and friends. From quick Vietnamese lemon grass and chilli chicken thighs and a smoky chicken salad with roast peppers and almonds, through to a complete feast with pomegranate, barley and feta stuffed roast chicken with Georgian aubergines, there is no eating or entertaining occasion that isn't covered in this book. In A Bird in the Hand, Diana Henry offers a host of new, easy and not-so-very-well-known dishes, starring the bird we all love.

Book: Flavor for All


This is, at heart, a practical home-cooking book with delicious and accessible recipes, but with unique and unexpected twists based on scientifically approved flavor pairings.

  • Author : James Briscione
  • Publisher : Houghton Mifflin Harcourt
  • Release : 27 October 2020
  • Category: Cooking
  • Pages : 256
  • ISBN 13 : 9780358164029

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Book Flavor for All

Flavor for All Book Summary :

Simple, dynamic, flavor-packed recipes from the authors of The Flavor Matrix—informed by the science of flavor pairing but accessible enough for every cook Fans were ravenous for more recipes from James Briscione and Brooke Parkhurst, authors of The Flavor Matrix, so the authors are serving up 100 new recipes in Flavor for All, drawing on the principles and flavor-focused approach that informed their previous book. This is, at heart, a practical home-cooking book with delicious and accessible recipes, but with unique and unexpected twists based on scientifically approved flavor pairings. Recipes include Seared Steaks with Almond-Cherry Pesto; Caesar Artichoke Dip; Brown Butter, Maple, and Pear Pork Roast; Spicy Kiwi and Bacon Grilled Cheese Sandwiches; “Umami in a Bottle” salad dressing; and Chocolate and Red Wine Bread Pudding. The authors explain why certain flavors taste so good together and provide plenty of practical tips on how to coax the maximum amount of flavor from your ingredients. This new cookbook will appeal to both chemistry aficionados and casual cooks alike, with simple, easy recipes for everyday life.

Book: Chasing Flavor


From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen.

  • Author : Dan Kluger
  • Publisher : Rux Martin/Houghton Mifflin Harcourt
  • Release : 09 May 2021
  • Category: Cooking
  • Pages : 368
  • ISBN 13 : 9781328546333

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Book Chasing Flavor

Chasing Flavor Book Summary :

In his debut cookbook, James Beard Award-winning chef Dan Kluger shares 190 recipes to help home cooks master flavor and technique Dan Kluger, a chef celebrated for his simple yet flavorful food, knows there's more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook, he includes a valuable lesson that applies beyond the tasty dish. For example, master the art of mixing raw and cooked versions of the same ingredient while preparing a Sugar Snap Pea Salad with Manchego Vinaigrette. From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen.

Book: Floyd Cardoz Flavorwalla


Here he presents the recipes he cooks at home, where even the humblest of ingredients—such as eggs, steak, and vegetables—benefit from his nuanced use of spice and simple yet impeccable techniques, making this book an indispensable ...

  • Author : Floyd Cardoz
  • Publisher : Artisan Books
  • Release : 05 April 2016
  • Category: Cooking
  • Pages : 352
  • ISBN 13 : 9781579656218

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Book Floyd Cardoz  Flavorwalla

Floyd Cardoz Flavorwalla Book Summary :

From the Winner of Top Chef Masters “A fun, fresh, and inspiring collection that deserves room on any self-respecting home cook’s bookshelf.” —Publishers Weekly, starred review At his many successful restaurants, including New York City’s famed Tabla, Floyd Cardoz built a name for himself by bringing extraordinary flavors to everyday foods and using spice to turn a dish into something distinct and memorable. In Floyd Cardoz: Flavorwalla, readers will learn how Cardoz amplifies the flavors in more than 100 recipes. The simple addition of mustard seed and lemon makes grilled asparagus a revelation; slow-cooking salmon with fennel and coriander takes it to another level. But this husband and dad has the same challenges we do when cooking for our families, for guests, and for special occasions. Here he presents the recipes he cooks at home, where even the humblest of ingredients—such as eggs, steak, and vegetables—benefit from his nuanced use of spice and simple yet impeccable techniques, making this book an indispensable resource for getting weeknight dinners on the table or for cooking a holiday meal. The standout recipes include Grilled Lamb Shanks with Salsa Verde; Shrimp with Spicy Tomato Sauce; Coconut Basmati Pilaf; Roasted Cauliflower with Candied Ginger, Pine Nuts, and Raisins; and Cardoz’s Tamarind Margaritas, of course.

Book: Science and Cooking Physics Meets Food From Homemade to Haute Cuisine


In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread?

  • Author : Michael Brenner
  • Publisher : W. W. Norton & Company
  • Release : 20 October 2020
  • Category: Science
  • Pages : 320
  • ISBN 13 : 9780393634938

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Book Science and Cooking  Physics Meets Food  From Homemade to Haute Cuisine
Score: 3
From 1 Ratings

Science and Cooking Physics Meets Food From Homemade to Haute Cuisine Book Summary :

Based on the popular Harvard University and edX course, Science and Cooking explores the scientific basis of why recipes work. The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe. Why do we knead bread? What determines the temperature at which we cook a steak, or the amount of time our chocolate chip cookies spend in the oven? Science and Cooking answers these questions and more through hands-on experiments and recipes from renowned chefs such as Christina Tosi, Joanne Chang, and Wylie Dufresne, all beautifully illustrated in full color. With engaging introductions from revolutionary chefs and collaborators Ferran Adria and José Andrés, Science and Cooking will change the way you approach both subjects—in your kitchen and beyond.

Book: Maximum Flavor


The frequently quoted husband-and-wife team behind the kitchen science blog Ideas in Food draws on molecular gastronomy expertise as gleaned from large and small companies and restaurants to provide home cooks with 125 insightful recipes ...

  • Author : Aki Kamozawa
  • Publisher : Clarkson Potter
  • Release : 09 May 2021
  • Category: Cooking
  • Pages : 255
  • ISBN 13 : 9780770433215

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Book Maximum Flavor

Maximum Flavor Book Summary :

The frequently quoted husband-and-wife team behind the kitchen science blog Ideas in Food draws on molecular gastronomy expertise as gleaned from large and small companies and restaurants to provide home cooks with 125 insightful recipes that use everyday ingredients.

Book: The Flavor Thesaurus


A career flavor scientist who has worked with such companies as Lindt, Coca-Cola and Cadbury organizes food flavors into 160 basic ingredients, explaining how to combine flavors for countless results, in a reference that also shares ...

  • Author : Niki Segnit
  • Publisher : Bloomsbury Publishing USA
  • Release : 24 April 2012
  • Category: Cooking
  • Pages : 400
  • ISBN 13 : 9781608198740

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Book The Flavor Thesaurus

The Flavor Thesaurus Book Summary :

A career flavor scientist who has worked with such companies as Lindt, Coca-Cola and Cadbury organizes food flavors into 160 basic ingredients, explaining how to combine flavors for countless results, in a reference that also shares practical tips and whimsical observations.