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

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Notes about Recipes in this book

  • Roasted butternut squash + pomegranate molasses soup

    • lizbot2000 on November 07, 2020

      This was really good and easy. I liked the extra pizzaz from the pomegranate molasses and pepper.

    • lizbot2000 on November 17, 2020

      This was unexpectedly good for how simple it was to make. I used urfa chili flakes and I think they and the pomegranate did a lot of work toward making this more than just a standard blended squash soup.

  • Collard greens, chickpea + lentil soup

    • lizbot2000 on November 17, 2020

      This was the least successful recipe I've tried from this cookbook, which is to say it was quite good but not at the level some of the others have been.

  • Chocolate miso bread pudding

    • lizbot2000 on November 27, 2020

      This was good, but I thought it needed something. I ended up making a bourbon glaze for it, because that's the way we've always had bread pudding. I only had time to leave it for an hour, and I think my bread pieces were too big and there were too many of them. So if you give smaller pieces longer to soak in the liquid, you probably won't necessarily need a glaze to pour over it like I did.

  • Chicken hakka noodles (Indo-Chinese)

    • lizbot2000 on November 17, 2020

      This was really, really delicious. I didn't make the accompanying sauces, but I want to next time because I bet they make it even better. This is a great way to cram a ton of veggies into one meal without really noticing how veggie-heavy it is. I subbed bok choy (sliced white parts with the other veggies, green parts at the end) for the green beans, which I'm not a fan of in stir fries.

  • Chicken kanji

    • lizbot2000 on November 07, 2020

      I love congee/jook/kanji/etc and have made it regularly for years. This is the best version of it I've ever made, and I'll never go back to any of the other types. The spices were excellent, and the shallots and chutney really made it taste special. I made it for family who ate it all and very pointedly commented that I should make it again.

  • Roasted chicken thighs + vegetables

    • lizbot2000 on November 07, 2020

      This was very easy and fast, but took standard roasted chicken and vegetables to a higher level than the recipes I'd normally make. The almost burnt peas were really unexpectedly good. Next time I think I will take the chicken out and roast the veggies even longer, because I like them even more soft and charred.

  • Roasted delicata squash with herbed yogurt dressing

    • Lsblackburn1 on November 16, 2020

      Loved the dressing for this! The recipe makes a lot so it’s a good idea to serve it with a main that can use it. For me that was lamb meatballs and flatbread. I used jarred tamarind chutney. Excellent meal.

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  • ISBN 10 1452182698
  • ISBN 13 9781452182698
  • Published Oct 27 2020
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

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 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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