{"product_id":"the-flavor-equation-the-science-of-great-cooking-explained-more-than-100-essential-recipes-9781452182698","title":"The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes","description":"\u003cp\u003e\u003cb\u003eGo 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, superstar scientist, food blogger, and author of the buzz-generating \u003ci\u003eSeason\u003c\/i\u003e cookbook. \u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"\u003cb\u003e\u003ci\u003eThe Flavor Equation\u003c\/i\u003e\u003c\/b\u003e deserves space on the shelf right next to \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e as a titan of the how-and-why brigade.\"--\u003ci\u003eThe New Yorker\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAroma, 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. \u003cp\u003e\u003c\/p\u003eWith more than 100 recipes paired with illustrations, anecdotes, and Sharma's evocative, trademark food photography and styling, \u003cb\u003e\u003ci\u003eThe Flavor Equation\u003c\/i\u003e\u003c\/b\u003e is a knockout volume that provides inspiration and essential knowledge to both home cooks and seasoned chefs. \u003cp\u003e\u003c\/p\u003eRecipes, divided into seven sections, include: \u003cul\u003e\n\u003cli\u003eBrightness: Lemon-Lime Mintade\u003c\/li\u003e\n\u003cli\u003eBitterness: Chocolate Miso Bread Pudding\u003c\/li\u003e\n\u003cli\u003eSaltiness: Roasted Tomato and Tamarind Soup\u003c\/li\u003e\n\u003cli\u003eSweetness: Honey Turmeric Chicken Kebabs with Pineapple\u003c\/li\u003e\n\u003cli\u003eSavoriness: Blistered Shishito Peppers with Bonito Flakes\u003c\/li\u003e\n\u003cli\u003eFieriness: Chicken Lollipops\u003c\/li\u003e\n\u003cli\u003eRichness: Coconut Milk Cake\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cbr\u003eA 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.\u003c\/p\u003e \u003cp\u003e\u003c\/p\u003e\u003cp\u003eCRITICAL ACCLAIM: Named one of the Best Fall Cookbooks upon its release by \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003e Eater\u003c\/i\u003e, \u003ci\u003e Epicurious, Food \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003e Forbes\u003c\/i\u003e, \u003ci\u003e Saveur\u003c\/i\u003e, \u003ci\u003e Serious Eats\u003c\/i\u003e, \u003ci\u003e The Smithsonian\u003c\/i\u003e, \u003ci\u003e The San Francisco Chronicle\u003c\/i\u003e, \u003ci\u003eThe Los Angeles Times\u003c\/i\u003e, \u003ci\u003e The Boston Globe\u003c\/i\u003e, \u003ci\u003e The Chicago Tribune\u003c\/i\u003e, \u003ci\u003e CNN Travel\u003c\/i\u003e, \u003ci\u003eThe Kitchn\u003c\/i\u003e, \u003ci\u003eChowhound\u003c\/i\u003e, and NPR. Winner of The Guild of U.K. Food Writers (General Cookbook) and finalist for the 2021 IACP Cookbook Award. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eHAILED BY CULINARY SUPERSTARS: Yotam Ottolenghi calls \u003cb\u003e\u003ci\u003eThe Flavor Equation\u003c\/i\u003e\u003c\/b\u003e \"deep and illuminating, fresh and highly informative ... a most brilliant achievement.\" J. Kenji L?pez-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.\" \u003cp\u003e\u003c\/p\u003eFOR BEGINNERS \u0026amp; 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. \u003cp\u003e\u003c\/p\u003e\u003cp\u003ePerfect for: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHome cooks who want to learn more about food and flavor\u003c\/li\u003e\n\u003cli\u003eThose interested in the science of food\u003c\/li\u003e\n\u003cli\u003eBirthday, holiday, housewarming, or graduation gift for food enthusiasts\u003c\/li\u003e\n\u003cli\u003eReaders 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\n\u003c\/li\u003e\n\u003cli\u003eAdd it to the shelf with cookbooks like \u003ci\u003eThe Food Lab: Better Home Cooking Through Science\u003c\/i\u003e; \u003ci\u003eOttolenghi Flavor: A Cookbook\u003c\/i\u003e; \u003ci\u003eSalt, Fat, Acid, Heat: Mastering the Elements of Good Cooking\u003c\/i\u003e; and \u003ci\u003eOn Food and Cooking: The Science and Lore of the Kitchen\u003c\/i\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eNik Sharma is the author, photographer, and recipe developer behind \u003ci\u003eNik Sharma Cooks\/A Brown Table \u003c\/i\u003eand \u003ci\u003eThe Flavor Files\u003c\/i\u003e newsletter and the recipient of an IACP Trailblazer Award. He has appeared on \u003ci\u003eChef's Secrets: The Science of Cooking (PBS)\u003c\/i\u003e, \u003ci\u003eThe Road to Cooking\u003c\/i\u003e, and the upcoming series \u003ci\u003eConfluence\u003c\/i\u003e (PBS). Nik's work has garnered multiple awards from \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eParade\u003c\/i\u003e, \u003ci\u003eBetter Homes \u0026amp; Gardens\u003c\/i\u003e, and the American Food Journalism Awards. His first book, \u003ci\u003eSeason\u003c\/i\u003e, was a James Beard and IACP awards finalist. His second cookbook, \u003ci\u003eThe Flavor Equation\u003c\/i\u003e, was a James Beard Award, IACP Award, and British Guild of Food Writers Award finalist and winner of the silver medal at The German Academy of Gastronomy. Nik's latest cookbook, \u003ci\u003eVeg-table\u003c\/i\u003e, debuted in October 2023. He lives in Los Angeles, CA.\u003cbr\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":50622501552402,"sku":"9781452182698","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_bf538222-3c74-41d2-aa77-739c84d70fa0.jpg?v=1732587555","url":"https:\/\/surprise-castle.myshopify.com\/products\/the-flavor-equation-the-science-of-great-cooking-explained-more-than-100-essential-recipes-9781452182698","provider":"Surprise Castle","version":"1.0","type":"link"}