The Flavor Equation - Nik Sharma: The Science of Great Cooking Explained + More Than 100 Essential Recipes - Hardcover

Sharma, Nik

 
9781452182698: The Flavor Equation - Nik Sharma: The Science of Great Cooking Explained + More Than 100 Essential Recipes
Hardcover
ISBN 10: 1452182698 ISBN 13: 9781452182698
Verlag: Chronicle Books, 2020

Inhaltsangabe

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.

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 López-Alt; The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

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Über die Autorin bzw. den Autor

Nik Sharma is the writer, photographer, and recipe developer behind A Brown Table, an award-winning blog, and Season, his first cookbook, which was featured on the New York Times best cookbooks list in Fall 2018. Nik lives in Santa Monica, California.

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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.

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 López-Alt; The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.

Verlag
Chronicle Books
Erscheinungsdatum
2020
Sprache
Englisch
ISBN 10 
1452182698
ISBN 13 
9781452182698
Einband
Tapa dura
Anzahl der Seiten
304
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
gpsr@libri.de
gpsr@libri.de

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