{"product_id":"the-flavor-equation-the-science-of-great-cooking-explained-in-more-than-100-essential-recipes","title":"The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes","description":"\u003cp\u003eNamed one of the Best Fall Cookbooks 2020 by \u003ci data-mce-fragment=\"1\"\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, and many more; plus international media attention including \u003ci data-mce-fragment=\"1\"\u003eThe Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), The Times (Ireland),\u003c\/i\u003e and \u003ci data-mce-fragment=\"1\"\u003eVogue India\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\"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\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\"Deep and illuminating, fresh and highly informative. a most brilliant achievement.\" – Yotam Ottolenghi\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\"[A] beautiful and intelligent book.\" – \u003ci data-mce-fragment=\"1\"\u003eJ. Kenji López-Alt\u003c\/i\u003e, author \u003ci data-mce-fragment=\"1\"\u003eThe Food Lab\u003c\/i\u003e and Chief Consultant for Serious Eats.com\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eAroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\u003eThe Flavor Equation\u003c\/i\u003e demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook \u003ci data-mce-fragment=\"1\"\u003eSeason\u003c\/i\u003e, guides home cooks on an exploration of flavor in more than 100 recipes.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e• Provides inspiration and knowledge to both home cooks and seasoned chefs\u003cbr data-mce-fragment=\"1\"\u003e• An in-depth exploration into the science of taste\u003cbr data-mce-fragment=\"1\"\u003e• Features Nik Sharma's evocative, trademark photography style\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003ci data-mce-fragment=\"1\"\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. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\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.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e• A global, scientific approach to cooking from bestselling cookbook author Nik Sharma\u003cbr data-mce-fragment=\"1\"\u003e• Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more\u003cbr data-mce-fragment=\"1\"\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 data-mce-fragment=\"1\"\u003eLucky Peach\u003c\/i\u003e, \u003ci data-mce-fragment=\"1\"\u003eSerious Eats\u003c\/i\u003e,\u003ci data-mce-fragment=\"1\"\u003e Indian-Ish\u003c\/i\u003e, and\u003ci data-mce-fragment=\"1\"\u003e Koreatown\u003c\/i\u003e\u003cbr data-mce-fragment=\"1\"\u003e• Add it to the shelf with cookbooks like \u003ci data-mce-fragment=\"1\"\u003eThe Food Lab: Better Home Cooking Through Science \u003c\/i\u003eby J. Kenji López-Alt; \u003ci data-mce-fragment=\"1\"\u003eOttolenghi Flavor: A Cookbook\u003c\/i\u003e by Yotam Ottolenghi; and \u003ci data-mce-fragment=\"1\"\u003eSalt, Fat, Acid, Heat: Mastering the Elements of Good Cooking\u003c\/i\u003e by Samin Nosrat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFormat: Hardcover\u003cbr\u003e Published: 2020\u003cbr\u003e Publisher: Chronicle Books Llc\u003cbr\u003e Pages: 352\u003cbr\u003e Language: English\u003cbr\u003e ISBN 13: 9781452182698\u003cbr\u003e ISBN 10: 1452182698\u003cbr\u003e\u003c\/p\u003e","brand":"Nik Sharma","offers":[{"title":"Default Title","offer_id":39276849463399,"sku":"","price":34.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0282\/6066\/3399\/products\/TheFlavorEquation.jpg?v=1615994180","url":"https:\/\/www.shakespeareandsons.com\/products\/the-flavor-equation-the-science-of-great-cooking-explained-in-more-than-100-essential-recipes","provider":"Shakespeare \u0026 Sons Buchhandel GmbH","version":"1.0","type":"link"}