Gobeyondrecipesinthisgroundbreakingandbestsellingguidetoelevatingelementalingredientstomakedeliciousdishesthathitalltherightnotes,everytime.FromNikSharma,superstarscientist,foodblogger,andauthorofthebuzz-generatingSeasoncookbook.“TheFlavorEquationdeservesspaceontheshelfrightnexttoSalt,Fat,Acid,Heatasatitanofthehow-and-whybrigade.“--TheNewYorkerAroma,texture,sound,emotion--thesearejustafewoftheelementsthatplayintoourperceptionsofflavor.Inacompletelyuniqueandaccessibleway,NikSharmatakesreadersonanin-depthexplorationintothescienceoftasteanddemonstrateshowtoconvertapproachablespices,herbs,andcommonplacepantryitemsintotasty,simpledishes.Withmorethan100recipespairedwithillustrations,anecdotes,andSharma’sevocative,trademarkfoodphotographyandstyling,TheFlavorEquationisaknockoutvolumethatprovidesinspirationandessentialknowledgetobothhomecooksandseasonedchefs.Recipes,dividedintosevensections,include:Brightness:Lemon-LimeMintadeBitterness:ChocolateMisoBreadPuddingSaltiness:RoastedTomatoandTamarindSoupSweetness:HoneyTurmericChickenKebabswithPineappleSavoriness:BlisteredShishitoPepperswithBonitoFlakesFieriness:ChickenLollipopsRichness:CoconutMilkCakeAcookbookthatoffersanewwayoflookingatfood,thisistheperfectgiftorself-purchaseforhomecookswhoareinterestedinthescienceoffoodandflavor.CRITICALACCLAIM:NamedoneoftheBestFallCookbooksuponitsreleasebyTheNewYorkTimes,Eater,Epicurious,Food&Wine,Forbes,Saveur,SeriousEats,TheSmithsonian,TheSanFranciscoChronicle,TheLosAngelesTimes,TheBostonGlobe,TheChicagoTribune,CNNTravel,TheKitchn,Chowhound,andNPR.WinnerofTheGuildofU.K.FoodWriters(GeneralCookbook)andfinalistforthe2021IACPCookbookAward.HAILEDBYCULINARYSUPERSTARS:YotamOttolenghicallsTheFlavorEquation“deepandilluminating,freshandhighlyinformative...amostbrilliantachievement.“J.KenjiL籀pez-Altproclaimsit“abeautifulandintelligentbook.“NigellaLawsoncallsit“original,thought-provoking,andilluminating.Itisabookthatwillchangethewayyouthinkaboutfoodandcooking,andwillhelptomakeallyourothercookbooksmakesense.“FORBEGINNERS&SEASONEDHOMECOOKS:Thescienceofflavorismadeaccessibletoeveryreaderinthesepages,withmorein-depthinformationofferedinacomprehensiveappendix.Sharmadivesdeepintothemostbasicofourpantryitems--salts,oils,sugars,vinegars,citrus,peppers,andmore--artfullyexplainingthesciencebehindwhyeachflavorcomponentworks.Perfectfor:HomecookswhowanttolearnmoreaboutfoodandflavorThoseinterestedinthescienceoffoodBirthday,holiday,housewarming,orgraduationgiftforfoodenthusiastsReadersofLuckyPeach,SeriousEats,Indian-Ish,andKoreatownAddittotheshelfwithcookbookslikeTheFoodLab:BetterHomeCookingThroughScience;OttolenghiFlavor:ACookbook;Salt,Fat,Acid,Heat:MasteringtheElementsofGoodCooking;andOnFoodandCooking:TheScienceandLoreoftheKitchen
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