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

The Flavor Equation
Auteur: Nik Sharma
  • Engels
  • Hardcover
  • 9781452182698
  • Druk: 1
  • oktober 2020
  • 352 pagina's
Alle productspecificaties

Samenvatting

Named one of the Best Cookbooks 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 Named one of the Best Fall Cookbooks 2020 by Eater, Epicurious, and Chowhound. Deep and illuminating, fresh and highly informative... a most brilliant achievement. - Yotam Ottolenghi [A] beautiful and intelligent book. - J. Kenji Lopez-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 interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown * Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji Lopez-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi, and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

Productspecificaties

Inhoud

Taal
Engels
Bindwijze
Hardcover
Druk
1
Verschijningsdatum
oktober 2020
Afmetingen
Afmeting: 25 x 20 cm
Aantal pagina's
352 pagina's
Illustraties
Nee

Betrokkenen

Auteur(s)
Nik Sharma
Uitgever
Chronicle Books

EAN

EAN
9781452182698

Overige kenmerken

Extra groot lettertype
Nee
Gewicht
1548 g
Studieboek
Nee
Verpakking breedte
213 mm
Verpakking hoogte
32 mm
Verpakking lengte
261 mm

Je vindt dit artikel in

Categorieën
Boek, ebook of luisterboek?
Boek
Nog geen reviews
24 39
2 - 3 weken Tooltip
Verkoop door bol.com
  • Prijs inclusief verzendkosten, verstuurd door bol.com
  • Ophalen bij een bol.com afhaalpunt mogelijk
  • 30 dagen bedenktijd en gratis retourneren
  • Dag en nacht klantenservice
Andere verkopers (2)
Snelste levering
Uiterlijk 21 mei in huis
Snelste levering

Vaak samen gekocht