The flavor equation : the science of great cooking explained in more than 100 essential recipes
Sharma, Nik2020
Books
Aroma, texture, sound, emotion - these are just a few of the elements that play into our perceptions of flavour. 'The Flavor Equation' demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. Nik Sharma, scientist, food blogger, and author of 'Season', guides home cooks on an exploration of flavour in more than 100 recipes.
Main title:
The flavor equation : the science of great cooking explained in more than 100 essential recipes / Nik Sharma ; illustrations by Matteo Riva.
Author:
Sharma, Nik, author
Imprint:
San Francisco : Chronicle Books, 2020.
Collation:
352 pages : illustrations ; 26 cm
Notes:
Includes bibliographical references and index.
ISBN:
9781452182698 (hbk. :)
Dewey class:
641.5
Language:
English
BRN:
1896087
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