39,32 €
43,69 €
-10% with code: EXTRA
The Flavor Equation
39,32 € 
- We will send in 10–14 business days.
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 via 115 recipes.- Provides inspiration and knowledge to both home cooks and seasoned chefs- An…
43.69
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- Author: Nik Sharma
- Publisher: Abrams & Chronicle Books
- Year: 2020
- Pages: 352
- ISBN-10: 1452182698
- ISBN-13: 9781452182698
- Format: 21 x 26.1 x 3.3 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
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 via 115 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: Soba Noodles with Mushrooms and Walnut Sauce, 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 L�pez-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.
EXTRA 10 % discount with code: EXTRA
39,32 €
43,69 €
We will send in 10–14 business days.
The promotion ends in 23d.15:16:17
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Nik Sharma
- Publisher: Abrams & Chronicle Books
- Year: 2020
- Pages: 352
- ISBN-10: 1452182698
- ISBN-13: 9781452182698
- Format: 21 x 26.1 x 3.3 cm, kieti viršeliai
- Language: English English
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 via 115 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: Soba Noodles with Mushrooms and Walnut Sauce, 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 L�pez-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.
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 via 115 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: Soba Noodles with Mushrooms and Walnut Sauce, 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 L�pez-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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