By applying the foundations of science to cooking using more than 100 recipes and a few fun experiments, this book will take you on an exciting journey of flavor. In The Flavor Equation: The Science of Great Cooking, Sharma explores the different components that make up flavor: our emotions that come into play when we cook and eat, how sight interacts with colors and shapes in our food, how sound affects our perception of flavor, the importance of textural elements in food and ways to build them, how aromas work in the kitchen, and finally, taste. This book will address the five basic tastes and the Flavor Boosters that add : Brightness (Sourness), Bitterness, Saltiness, Sweetness, and Savoriness (Umami). In addition, this book will also explore Richness (the taste of fat) and Fieriness in our food.
- hardcover
- 352 pages
- 8.3"w x 1.3"h x 10.3"hl
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