The Flavor Equation

The Science of Great Cooking Explained + More than 100 Essential Recipes

By: Nik Sharma

Narrated by: Vikas Adam

Length: 12 hrs and 14 mins

Publisher's summary

Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial Times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (UK), Delicious Magazine (UK), The Times (Ireland), and Vogue India and winner of the Guild of UK Food Writers Award for General Cookbook. Finalist for the 2021 IACP Cookbook Award.

"'The Flavor Equation' deserves space on the shelf right next to 'Salt, Fat, Acid, Heat' as a titan of the how-and-why brigade." (The New Yorker)

"Deep and illuminating, fresh and highly informative...a most brilliant achievement." (Yotam Ottolenghi)

"[A] beautiful and intelligent book." (J. Kenji López-Alt, author of The Food Lab and chief consultant for Serious Eats.com)

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 in more than 100 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: Blistered Shishito Peppers with Bonito Flakes", and "Richness: Coconut Milk Cake".

• A global, scientific approach to cooking from best-selling 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 fans 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; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

 PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.

©2020 Nik Sharma (P)2022 Audible, Inc.

nice book full of good info

nicely done, well read book. full of good info for the kitchen and PDFs charts etc...

Nice details

So far enjoyable. Read nicely. Cringed to hear the repeated mispronunciation of “kefir” but narration overall excellent. Sometimes felt a little fast when ingredients were read. Lots of imagery in the writing makes you feel immersed in the cooking experience so lends well to audiobook format. I do not recommend putting the drop of blue food-safe dye on your tongue to test out whether you are a super taster!! Like me you might feel like you fell for a trick! 😂

Good Info on Food Science and Indian Recipes

The book provided a lot of useful information on food science (sometimes very technical). A majority of the recipes are of Indian cuisine (so they're not really essential recipes unless that's the type of food you want to cook).