The Flavor Equation Cookbook Review
|Title:||The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes|
|Published:||October 27, 2020, Chronicle Books|
|No. of Pages:||352|
|Cover Price:||$25.00 Hardcover, $9.43 Kindle|
Although most people can follow a simple recipe and know a little about cooking, there are those who want to know more, and why certain ingredients act the way they do. Enter Nik Sharma with his excellent cookbook The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes. While this isn’t a book for those who cook as little as they possibly can get away with, it is a book for those of us who love to cook and want to expand our horizons and learn as much as we can.
Sharma has come up with what he calls the Flavor Equation: emotion, sight, sound mouthfeel, aroma, and taste. He explains how certain components work, such as saltiness, bitterness, brightness, sweetness, fireness, etc. This book is actually part textbook with fascinating information and illustrations of what affects our overall eating experience. It is a brilliant concept, and will appeal to anyone who wants to learn something. Another appealing component of this cookbook is that it includes beautiful photographs of almost every recipe.
Also included are recipes that will enhance the eating experience. Many are vegetarian, and many have Indian nuances. They are innovative, unique, and mouthwatering. The instructions are easy-to-follow, and most of the ingredients can be obtained at your local Asian grocery store.
While this is a cookbook designed more for serious cooks, it is full of great cooking and eating information, as well as recipes. It is excellent and is one that is suitable for curling up in a corner and just reading. It is an excellent addition to any cookbook collection.
Special thanks to NetGalley for supplying a review copy of this book.
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