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
From 3 Ratings

The Flavor Equation Book Summary :

Named one of the Best Fall Cookbooks 2020 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, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook 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 "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 Fl

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


  • 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
From 3 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 6 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: 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: 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.

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 : 23 October 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: The Science of Good Cooking


Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map.

  • Author : Cook's Illustrated
  • Publisher : America's Test Kitchen
  • Release : 01 October 2012
  • Category: Cooking
  • Pages : 504
  • ISBN 13 : 9781936493463

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Book The Science of Good Cooking
Score: 5
From 4 Ratings

The Science of Good Cooking Book Summary :

Master 50 simple concepts to ensure success in the kitchen. Unlock a lifetime of successful cooking with this groundbreaking new volume from the editors of Cook's Illustrated, the magazine that put food science on the map. Organized around 50 core principles our test cooks use to develop foolproof recipes, The Science of Good Cooking is a radical new approach to teaching the fundamentals of the kitchen. Fifty unique experiments from the test kitchen bring the science to life, and more than 400 landmark Cook's Illustrated recipes (such as Old-Fashioned Burgers, Classic Mashed Potatoes, andPerfect Chocolate Chip Cookies) illustrate each of the basic principles at work. These experiments range from simple to playful to innovative - showing you why you should fold (versus stir) batter for chewy brownies, why you whip egg whites with sugar, and why the simple addition of salt can make meat juicy. A lifetime of experience isn't the prerequisite for becoming a good cook; knowledge is. Think of this as an owner's manual for your kitchen.

Book: Hot Sour Salty Sweet


This book, aptly titled, is the result of their journeys.

  • Author : Jeffrey Alford
  • Publisher : Artisan Books
  • Release : 07 October 2000
  • Category: Cooking
  • Pages : 352
  • ISBN 13 : 9781579655648

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Book Hot Sour Salty Sweet

Hot Sour Salty Sweet Book Summary :

Luminous at dawn and dusk, the Mekong is a river road, a vibrant artery that defines a vast and fascinating region. Here, along the world's tenth largest river, which rises in Tibet and joins the sea in Vietnam, traditions mingle and exquisite food prevails. Award-winning authors Jeffrey Alford and Naomi Duguid followed the river south, as it flows through the mountain gorges of southern China, to Burma and into Laos and Thailand. For a while the right bank of the river is in Thailand, but then it becomes solely Lao on its way to Cambodia. Only after three thousand miles does it finally enter Vietnam and then the South China Sea. It was during their travels that Alford and Duguid—who ate traditional foods in villages and small towns and learned techniques and ingredients from cooks and market vendors—came to realize that the local cuisines, like those of the Mediterranean, share a distinctive culinary approach: Each cuisine balances, with grace and style, the regional flavor quartet of hot, sour, salty, and sweet. This book, aptly titled, is the result of their journeys. Like Alford and Duguid's two previous works, Flatbreads and Flavors ("a certifiable publishing event" —Vogue) and Seductions of Rice ("simply stunning"—The New York Times), this book is a glorious combination of travel and taste, presenting enticing recipes in "an odyssey rich in travel anecdote" (National Geographic Traveler). The book's more than 175 recipes for spicy salsas, welcoming soups, grilled meat salads, and exotic desserts are accompanied by evocative stories about places and people. The recipes and stories are gorgeously illustrated throughout with more than 150 full-color food and travel photographs. In each chapter, from Salsas to Street Foods, Noodles to Desserts, dishes from different cuisines within the region appear side by side: A hearty Lao chicken soup is next to a Vietnamese ginger-chicken soup; a Thai vegetable stir-fry comes after spicy stir-fried potatoes from south

Book: The Flavor Matrix


The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

  • Author : James Briscione
  • Publisher : Houghton Mifflin Harcourt
  • Release : 23 October 2021
  • Category: COOKING
  • Pages : 320
  • ISBN 13 : 9780544809963

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Book The Flavor Matrix
Score: 3
From 1 Ratings

The Flavor Matrix Book Summary :

One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

Book: Night Market


Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the ...

  • Author : Kris Yenbamroong
  • Publisher : Clarkson Potter
  • Release : 03 October 2017
  • Category: Cooking
  • Pages : 320
  • ISBN 13 : 9780451497888

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Book Night   Market

Night Market Book Summary :

If you love to eat Thai food, but don’t know how to cook it, Kris Yenbamroong wants to solve your problems. His brash style of spicy, sharp Thai party food is created, in part, by stripping down traditional recipes to wring maximum flavor out of minimum hassle. Whether it’s a scorching hot crispy rice salad, lush coconut curries, or a wok-seared pad Thai, it’s all about demystifying the universe of Thai flavors to make them work in your life. Kris is the chef of Night + Market, and this cookbook is the story of his journey from the Thai-American restaurant classics he grew eating at his family’s restaurant, to the rural cooking of Northern Thailand he fell for traveling the countryside. But it’s also a story about how he came to question what authenticity really means, and how his passion for grilled meats, fried chicken, tacos, sushi, wine and good living morphed into an L.A. Thai restaurant with a style all its own.