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Go 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, author of Season and Veg-table, host of America's Test Kitchen's Flavor Forward, and winner of the 2023 IACP Trailblazer 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
Aroma, 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.
With more than 100 recipes paired with illustrations, anecdotes, and Sharma's evocative, trademark food photography and styling, The Flavor Equation is a knockout volume that provides inspiration and essential knowledge to both home cooks and seasoned chefs.
Recipes, divided into seven sections, include:
A 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.
CRITICAL ACCLAIM: Named one of the Best Fall Cookbooks upon its release 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, and NPR. Winner of The Guild of U.K. Food Writers (General Cookbook) and finalist for the 2021 IACP Cookbook Award.
HAILED BY CULINARY SUPERSTARS: Yotam Ottolenghi calls The Flavor Equation "deep and illuminating, fresh and highly informative … a most brilliant achievement." J. Kenji López-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."
FOR BEGINNERS & 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.
Perfect for:
269 kr
I lager, skickas inom 4 till 5 vardagar
Nik Sharma
Heather ) Bell
Neven Maguire
Chelsea Monroe-Cassel
Mark Moriarty
Tina Nordström
Matty Matheson
Jo Thompson, Mary Jane Paterson
Ina Garten
Bec Vrana Dickinson
Jamie Oliver
Joan Roca
Kate Whiteman
Catherine Atkinson
Alexandra Stafford
Richard Godwin
Ravinder Bhogal
Andy Ricker
The The Bake Off Team
Irina Georgescu
Justin Gellatly, Louise Gellatly, Matthew Jones
John Gregory Smith
Arto Der Haroutunian
Sarah Easter Collins
Frida Skybäck
Liz Moore
Colleen Hoover
Kristin Fägerskjöld
Armando Lucas Correa
Sharon Bolton
Ruth Lillegraven
Santa Montefiore
Kelly Rimmer
Martha Hall Kelly
Svenja O'Donnell
Nathan Harris
Holly Jackson
Louise Boije af Gennäs
Tina Norin
Kristin Fägerskjöld
Pernilla Lindroos
Anna Lönnqvist
Jessie Burton
Malin Nordström
Marc Levy
Emma Donoghue
Snezana Lindskog, Andie Lindskog
Tony Samuelsson
Andrev Walden
Tina Harnesk
Kathrine Nedrejord
Anthony Doerr
Marieke Lucas Rijneveld
Lauren Groff
Claire Messud
Claire Lynch
Sebastian Barry
Ray Celestin
Simon Stranger
Alice Munro
Linda Boström Knausgård
Marit Kapla
Ulf Stark
Sarah Easter Collins
Liz Moore
Ursula Scavenius
Colleen Hoover
Michel Jean
