-
The Flavor Equation
- The Science of Great Cooking Explained + More than 100 Essential Recipes
- Narrado por: Vikas Adam
- Duración: 12 h y 14 m
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Resumen del Editor
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.
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Unstuff Your Life
- Kick the Clutter Habit and Completely Organize Your Life for Good
- De: Andrew J. Mellen
- Narrado por: Andrew J. Mellen
- Duración: 10 h y 21 m
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Arguably the most organized man in America, Andrew J. Mellen has created unique, lasting techniques for streamlined living, bringing order out of chaos for a client list that includes attorneys, filmmakers, and even psychologists. With Unstuff Your Life! he puts his powerful program in the hands of his widest audience yet.
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Good Stuff
- De Judy en 12-07-12
De: Andrew J. Mellen
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Decoding Dogs: Inside the Canine Mind
- De: Ellen Furlong, The Great Courses
- Narrado por: Ellen Furlong
- Duración: 5 h y 43 m
- Grabación Original
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They might be our best friends, but we often have no idea what they are thinking. Peer inside the fascinating world of the mind of the dog with associate professor of psychology Ellen Furlong of Illinois Wesleyan University. Ever wonder how the same nose that always manages to find the worst-smelling place in the park to roll around can also be trained to sniff out cancer, bombs, and even endangered plants and animals? As you embark on a penetrating look at the canine brain, you’ll break down the unique ways dogs think and feel.
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Dogs!
- De Anonymous User en 08-19-20
De: Ellen Furlong, y otros
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Wine for Normal People
- A Guide for Real People Who Like Wine, But Not the Snobbery That Goes with It
- De: Elizabeth Schneider
- Narrado por: Elizabeth Schneider
- Duración: 14 h y 20 m
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This is a fun but respectful (and very comprehensive) guide to everything you ever wanted to know about wine from the creator and host of the popular podcast Wine for Normal People, described by Imbibe magazine as "a wine podcast for the people". More than 60,000 listeners tune in every month to learn a not-snobby wine vocabulary, how and where to buy wine, how to read a wine label, how to smell, swirl, and taste wine, and so much more!
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When they want 5 star wine knowledge but ur 22 y/o
- De Alexia L. en 05-06-21
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History of Wine in 10 Glasses
- De: Paul Wagner
- Narrado por: Paul Wagner
- Duración: 3 h y 50 m
- Grabación Original
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From the Bible to Benjamin Franklin, from the cuneiform tablets of the ancient Sumerians to the dinner tables of modern bistros, wines have always been a part of civilization, culture, and history. Every country in the world has a special relationship with wine and takes a unique approach to the making, serving, and enjoying of it. Wine is an expression of the hopes, dreams, and cultures of the people who make it, so what better way to learn about the countries of the world than by learning about their wines?
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A most delicious Sunday afternoon
- De Rachael Woods en 12-21-20
De: Paul Wagner
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Decoding Cats: Inside the Feline Mind
- De: Kristyn Vitale, The Great Courses
- Narrado por: Kristyn Vitale
- Duración: 4 h y 27 m
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Whether you’re a cat mom or dad or just want to know more about the way domesticated animals evolved, think, and behave, join Dr. Kristyn Vitale, a researcher in the Human-Animal Interaction Lab at Oregon State University, to get inside the mind of the curious, the cute, and sometimes seemingly crazy cat.
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Many studies and some practical information
- De indykatley en 12-26-20
De: Kristyn Vitale, y otros
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Secretariat
- De: William Nack
- Narrado por: Grover Gardner
- Duración: 14 h y 34 m
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In 1973, Secretariat, the greatest champion in horse-racing history, won the Triple Crown. The only horse to ever grace the covers of Time, Newsweek, and Sports Illustrated in the same week, he also still holds the record for the fastest times in both the Kentucky Derby and the Belmont Stakes. He was also the only non-human chosen as one of ESPN's "50 Greatest Athletes of the Century".
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Loved It - But It Is Not Just About A Super Horse
- De Julie en 06-10-12
De: William Nack
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Kat the Dog
- The Remarkable Tale of a Rescued Spanish Water Dog
- De: Alyson Sheldrake
- Narrado por: Zara Ramm
- Duración: 6 h y 57 m
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Escaping from a wretched existence on a rundown farm, a young Spanish water dog goes on the quest of a lifetime, in search of a family to love her and a place to call home. Follow Kat the dog as she tells her heart-warming and uplifting story. The little dog with a big heart who journeyed through fear and starvation to find her forever home.
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Kat the Dog
- De Rebecca M. Grant en 07-21-23
De: Alyson Sheldrake
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How Dogs Love Us
- A Neuroscientist and His Adopted Dog Decode the Canine Brain
- De: Gregory Berns
- Narrado por: LJ Ganser
- Duración: 7 h y 41 m
- Versión completa
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How Dogs Love Us answers the age-old question of dog lovers everywhere and offers profound new evidence that dogs should be treated as we would treat our best human friends: with love, respect, and appreciation for their social and emotional intelligence.
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misleading title
- De Cindy en 08-06-15
De: Gregory Berns
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The Instant Sommelier: Choosing Your Best Wine
- De: Paul Wagner, The Great Courses
- Narrado por: Paul Wagner
- Duración: 3 h y 4 m
- Grabación Original
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You don’t have to master the entire repertoire of grapes, techniques, ingredients, variations, and other components to truly appreciate the wine you’re drinking. Simply armed with the senses you already have, an expert guide, and a glass of your favorite, you can learn how to better enjoy the wine you’re drinking, while at the same time gaining a deeper recognition for your own tastes.
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Made me want to try wine again!
- De Marcjonesii en 12-31-22
De: Paul Wagner, y otros
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Horsemanship Through Life
- A Trainer's Guide to Better Living and Better Riding
- De: Mark Rashid
- Narrado por: Mike Chamberlain
- Duración: 7 h y 23 m
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Here is a compelling meditation from renowned horseman Mark Rashid on all the ways that the principles we apply in our dealings with fellow humans can apply to our relationships with our horses, and vice versa. Horsemanship Through Life is about awareness, learning, teaching, honesty, integrity, and much more. It is about more than tips or technique; it is about principles to live by. It is about taking ownership of and responsibility for our lives and relationships with horses and humans. It doesn t take long to listen to, but will be with you for life.
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I Read This Book On The Heels...
- De Douglas en 02-10-14
De: Mark Rashid
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A Natural History of North American Trees
- De: Donald Culross Peattie
- Narrado por: Kevin Stillwell
- Duración: 18 h y 26 m
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A Natural History of North American Trees gives us a picture of life in America from its earliest days to the middle of the last century. The information is always interesting, though often heartbreaking. While Peattie looks for the better side of man's nature, he reports sorrowfully on the greed and waste that have doomed so much of America's virgin forest.
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A good review of NA silva
- De Euler2.71828 en 08-29-15
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On Spice
- Advice, Wisdom, and History with a Grain of Saltiness
- De: Caitlin PenzeyMoog
- Narrado por: Tanya Eby
- Duración: 6 h y 6 m
- Versión completa
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General
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Narración:
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Historia
Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.
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Solid Foundation on Spices and Herbs
- De A. Yoshida en 11-08-23
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Culinary Reactions
- The Everyday Chemistry of Cooking
- De: Simon Quellen Field
- Narrado por: Sean Pratt
- Duración: 4 h y 29 m
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General
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Historia
When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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Culinary Reactions - The Chemical Formulas to Cook
- De Vicente Gard en 06-06-19
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The Food Lab
- Better Home Cooking Through Science
- De: J. Kenji Lopez-Alt
- Narrado por: Mike Chamberlain
- Duración: 21 h y 22 m
- Versión completa
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General
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Narración:
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Historia
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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Props to the narrator, and amazing book
- De Carla Nowicki en 08-22-20
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Flavor
- The Science of Our Most Neglected Sense
- De: Bob Holmes
- Narrado por: Jonathan Yen
- Duración: 10 h y 19 m
- Versión completa
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General
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Narración:
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Historia
Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe - or to appreciate - fully. In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects flavor.
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Horrible narration
- De Sandra T. Sutherlin en 11-15-18
De: Bob Holmes
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- De: Michael Brenner, Pia Sörensen, David Weitz
- Narrado por: Donna Postel
- Duración: 9 h y 12 m
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General
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Narración:
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Historia
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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A good book - with some winning points
- De Chris L. en 07-17-21
De: Michael Brenner, y otros
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The Art of Fermentation
- An In-Depth Exploration of Essential Concepts and Processes from Around the World
- De: Sandor Ellix Katz
- Narrado por: Sean Crisden
- Duración: 20 h y 16 m
- Versión completa
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General
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Narración:
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Historia
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut, and in-depth enough to provide greater understanding for experienced practitioners. While Katz contextualizes fermentation in terms of biological and cultural evolution, nutrition, and even economics, this is primarily a compendium of practical information.
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Not what I thought
- De Russell Keller en 01-11-19
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On Spice
- Advice, Wisdom, and History with a Grain of Saltiness
- De: Caitlin PenzeyMoog
- Narrado por: Tanya Eby
- Duración: 6 h y 6 m
- Versión completa
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General
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Narración:
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Historia
Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.
-
-
Solid Foundation on Spices and Herbs
- De A. Yoshida en 11-08-23
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Culinary Reactions
- The Everyday Chemistry of Cooking
- De: Simon Quellen Field
- Narrado por: Sean Pratt
- Duración: 4 h y 29 m
- Versión completa
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General
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Narración:
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Historia
When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
-
-
Culinary Reactions - The Chemical Formulas to Cook
- De Vicente Gard en 06-06-19
-
The Food Lab
- Better Home Cooking Through Science
- De: J. Kenji Lopez-Alt
- Narrado por: Mike Chamberlain
- Duración: 21 h y 22 m
- Versión completa
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General
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Narración:
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Historia
As Serious Eats's culinary nerd-in-residence, J. Kenji Lopez-Alt has pondered all these questions and more. Kenji shows that often, conventional methods don't work that well, and home cooks can achieve far better results using new - but simple - techniques. In hundreds of easy-to-make recipes, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
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-
Props to the narrator, and amazing book
- De Carla Nowicki en 08-22-20
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Flavor
- The Science of Our Most Neglected Sense
- De: Bob Holmes
- Narrado por: Jonathan Yen
- Duración: 10 h y 19 m
- Versión completa
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General
-
Narración:
-
Historia
Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe - or to appreciate - fully. In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects flavor.
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Horrible narration
- De Sandra T. Sutherlin en 11-15-18
De: Bob Holmes
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- De: Michael Brenner, Pia Sörensen, David Weitz
- Narrado por: Donna Postel
- Duración: 9 h y 12 m
- Versión completa
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General
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Narración:
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Historia
The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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-
A good book - with some winning points
- De Chris L. en 07-17-21
De: Michael Brenner, y otros
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The Art of Fermentation
- An In-Depth Exploration of Essential Concepts and Processes from Around the World
- De: Sandor Ellix Katz
- Narrado por: Sean Crisden
- Duración: 20 h y 16 m
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General
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Narración:
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Historia
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut, and in-depth enough to provide greater understanding for experienced practitioners. While Katz contextualizes fermentation in terms of biological and cultural evolution, nutrition, and even economics, this is primarily a compendium of practical information.
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Not what I thought
- De Russell Keller en 01-11-19
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What Einstein Didn't Know
- Scientific Answers to Everyday Questions
- De: Robert L. Wolke
- Narrado por: Sean Runnette
- Duración: 8 h y 23 m
- Versión completa
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How does soap know what's dirt? How do magnets work? Why do ice cubes crackle in your glass? And how can you keep them quiet? These are questions that torment us all. Now Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh, provides definitive - and amazingly simple - explanations for the mysteries of everyday life.
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A funny thing happened on the way to a great book
- De Joseph en 10-01-12
De: Robert L. Wolke
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Fact or Fiction
- Science Tackles 58 Popular Myths
- De: Scientific American
- Narrado por: Janet Metzger
- Duración: 6 h y 5 m
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Did NASA really spend millions creating a pen that would write in space? Is chocolate poisonous to dogs? Does stress cause gray hair? These questions are a sample of the urban lore investigated in this audiobook, Fact or Fiction: Science Tackles 58 Popular Myths. Drawing from Scientific American’s “Fact or Fiction” and “Strange But True” columns, we’ve selected 58 of the most surprising, fascinating, useful, and just plain wacky topics confronted by our writers over the years.
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funny
- De jim en 03-19-24
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No Recipe
- Cooking as Spiritual Practice
- De: Edward Espe Brown
- Narrado por: Matthew Josdal
- Duración: 6 h y 59 m
- Versión completa
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"Making your love manifest, transforming your spirit, good heart, and able hands into food is a great undertaking,” writes renowned chef and Zen priest Edward Espe Brown, “one that will nourish you in the doing, in the offering, and in the eating.” With No Recipe: Cooking as Spiritual Practice, Brown beautifully blends expert cooking advice with thoughtful reflections on meaning, joy, and life itself.
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Narrator is terrible. Book is wonderful
- De M. en 06-03-19
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The Second Book of General Ignorance
- Everything You Think You Know Is (Still) Wrong
- De: John Lloyd, John Mitchinson
- Narrado por: Julian Elfer
- Duración: 10 h y 46 m
- Versión completa
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Just when you thought that it was safe to start showing off again, John Lloyd and John Mitchinson are back with another busload of mistakes and misunderstandings. Here is a new collection of simple, perfectly obvious questions you'll be quite certain you know the answers to. Whether it's history, science, sports, geography, literature, language, medicine, the classics, or common wisdom, you'll be astonished to discover that everything you thought you knew is still hopelessly wrong.
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It's all stuff from QI
- De Bonnie Kennedy en 04-07-21
De: John Lloyd, y otros
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Meathead
- The Science of Great Barbecue and Grilling
- De: Meathead Goldwyn, Greg Blonder PhD - with
- Narrado por: Jim Seybert
- Duración: 16 h y 22 m
- Versión completa
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For succulent results every time, nothing is more crucial than understanding the science behind the interaction of food, fire, heat, and smoke. This is the definitive guide to the concepts, methods, equipment, and accessories of barbecue and grilling. The founder and editor of the world's most popular BBQ and grilling website, amazingribs.com, Meathead Goldwyn applies the latest research to backyard cooking more than 100 thoroughly tested recipes.
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great first half, second half is a lot of recipes.
- De David en 04-20-21
De: Meathead Goldwyn, y otros
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Off Menu
- The Secret Science of Food and Dining
- De: Nell McShane Wulfhart
- Narrado por: Katie Schorr
- Duración: 5 h y 58 m
- Grabación Original
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Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.
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Excellent secret weapon... life hack!!
- De Bonmeister en 11-14-20
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Food: A Cultural Culinary History
- De: Ken Albala, The Great Courses
- Narrado por: Ken Albala
- Duración: 18 h y 22 m
- Grabación Original
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Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man."
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One of my top 3 favorite courses!
- De Jessica en 12-28-13
De: Ken Albala, y otros
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The Fermented Man
- A Year on the Front Lines of a Food Revolution
- De: Derek Dellinger
- Narrado por: Sean Crisden
- Duración: 9 h y 13 m
- Versión completa
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On January 1, 2014, homebrewer and writer Derek Dellinger began a journey that would change nearly everything he thought he knew about fermented food and beverage - and as a beer expert, he knew a lot. For an entire year, Dellinger would eat or drink only products that had been created by microbes. Exploring the vast world of fermentation, Dellinger became the living embodiment of its cultural and nutritional power - he became the Fermented Man.
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Final chapter says it all
- De Patrick Haywood en 06-21-17
De: Derek Dellinger
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Ratio
- The Simple Codes Behind the Craft of Everyday Cooking (Ruhlman's Ratios)
- De: Michael Ruhlman
- Narrado por: Michael Ruhlman
- Duración: 7 h y 4 m
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When you know a culinary ratio, it’s not like knowing a single recipe, it’s instantly knowing a thousand. Cooking with ratios will unchain you from recipes and set you free. With thirty-three ratios and suggestions for enticing variations, Ratio is the truth of cooking: basic preparations that teach us how the fundamental ingredients of the kitchen—water, flour, butter and oils, milk and cream, and eggs—work. Change the ratio and bread dough becomes pasta dough, cakes become muffins become popovers become crepes.
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One of the best books for professionals as well as home cooks….
- De Jose Hurtado en 04-26-24
De: Michael Ruhlman
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- De: Edward Lee
- Narrado por: David Shih
- Duración: 8 h y 53 m
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American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
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Good listen for the aspiring food snob
- De thurman r. en 02-09-22
De: Edward Lee
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The Drunken Botanist
- The Plants That Create the World's Great Drinks
- De: Amy Stewart
- Narrado por: Coleen Marlo
- Duración: 10 h y 16 m
- Versión completa
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Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when medieval physicians boiled juniper berries with wine to treat stomach pain. The Drunken Botanist uncovers the surprising botanical history and fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even a few fungi).
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No more cheap tequila!
- De Cynthia en 03-23-13
De: Amy Stewart
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Your Brain on Food
- How Chemicals Control Your Thoughts and Feelings 3rd Edition
- De: Gary Wenk
- Narrado por: Jonathan Yen
- Duración: 8 h y 15 m
- Versión completa
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An internationally renowned neuroscientist, Dr. Wenk has been educating college and medical students about the brain and lecturing around the world for more than 40 years. With this essential book, he vividly demonstrates how a little knowledge about the foods and drugs we eat can teach us a lot about how our brain functions. The information is presented in an irreverent and non-judgmental manner, making it highly accessible to high school teenagers, inquisitive college students, and worried parents.
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Good to read read chapters very useful and interesting
- De Placeholder en 11-21-19
De: Gary Wenk
Lo que los oyentes dicen sobre The Flavor Equation
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- mehndiartist
- 09-19-22
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! 😂
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- Glenn Crawford
- 08-30-22
nice book full of good info
nicely done, well read book. full of good info for the kitchen and PDFs charts etc...
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- A. Yoshida
- 05-11-23
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).
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