The Flavor Equation
We've all raided the pantry for something that can spice up, or add some shimmy, to a dish we considered bland. If only we had The Flavor Equation at hand to steer us in the right direction. Well now we do, thankfully. It demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. Nik Sharma, the author behind it, is a prolific food blogger behond A Brown Table. His first cookbook Season ended up on the prestigious New York Times best cookbooks list in 2018.
With The Flavor Equation he examines how emotion, sight, sound, aroma and taste are all critical components in our consideration of flavour (we're in charge of the spelling now). It deep dives into the most basic of our pantry items such as salts, oils, sugars, vinegars, citrus and peppers to produce more than 100 essential recipes.
Suited to both home cooks and seasoned chefs, The Flavor Equation is an original, thought-provoking, and illuminating addition to the cookbook canon.
Who wrote it?
How big is it?
Hardback, 354 pages