Every time you cook, you’re trying to hit just 6 notes: richness, brightness, depth, heat, saltiness, and sweetness. These are the flavours that make our food sing. When you cook – and eat – you rely on a variety of senses and feelings – taste, sight, aroma, sound, mouthfeel, and emotion – to perceive these sensations. The compounds that cause these unique sensations are found in the simplest ingredients: lemons and limes, salt and pepper, pickles, cream, olive oil, and butter. These are the flavour-boosting building blocks on hand for splendid, simple cooking. Once home cooks learn how to evoke these sensations, they’ll be able to make nearly anything delicious. The Flavour Equation presents an in-depth exploration of the science of taste, with more than 100 illustrations for visual learners. Here, too, are 125 go-to recipes for favourite dishes – curries, one-pot vegetarian mains, soups – for cooks of all skill levels, with a photo of almost every recipe, in Nik’s trademark evocative and moody style. This is a hefty, must-own cookbook – the next Food Lab or Flavor Bible – perfect for curious cooks of all levels who are learning the basics, need best-of-their-class recipes, and want to take their cooking to the next level.
Every time you cook, you’re trying to hit just 6 notes: richness, brightness, depth, heat, saltiness, and sweetness. These are the flavours that make our food sing. When you cook – and eat – you rely on a variety of senses and feelings – taste, sight, aroma, sound, mouthfeel, and emotion – to perceive these sensations. The compounds that cause these unique sensations are found in the simplest ingredients: lemons and limes, salt and pepper, pickles, cream, olive oil, and butter. These are the flavour-boosting building blocks on hand for splendid, simple cooking. Once home cooks learn how to evoke these sensations, they’ll be able to make nearly anything delicious. The Flavour Equation presents an in-depth exploration of the science of taste, with more than 100 illustrations for visual learners. Here, too, are 125 go-to recipes for favourite dishes – curries, one-pot vegetarian mains, soups – for cooks of all skill levels, with a photo of almost every recipe, in Nik’s trademark evocative and moody style. This is a hefty, must-own cookbook – the next Food Lab or Flavor Bible – perfect for curious cooks of all levels who are learning the basics, need best-of-their-class recipes, and want to take their cooking to the next level.
in 6 offers
Every time you cook, you’re trying to hit just 6 notes: richness, brightness, depth, heat, saltiness, and sweetness. These are the flavours that make our food sing. When you cook – and eat – you rely on a variety of senses and feelings – taste, sight, aroma, sound, mouthfeel, and emotion – to perceive these sensations. The compounds that cause these unique sensations are found in the simplest ingredients: lemons and limes, salt and pepper, pickles, cream, olive oil, and butter. These are the flavour-boosting building blocks on hand for splendid, simple cooking. Once home cooks learn how to evoke these sensations, they’ll be able to make nearly anything delicious. The Flavour Equation presents an in-depth exploration of the science of taste, with more than 100 illustrations for visual learners. Here, too, are 125 go-to recipes for favourite dishes – curries, one-pot vegetarian mains, soups – for cooks of all skill levels, with a photo of almost every recipe, in Nik’s trademark evocative and moody style. This is a hefty, must-own cookbook – the next Food Lab or Flavor Bible – perfect for curious cooks of all levels who are learning the basics, need best-of-their-class recipes, and want to take their cooking to the next level.
Every time you cook, you’re trying to hit just 6 notes: richness, brightness, depth, heat, saltiness, and sweetness. These are the flavours that make our food sing. When you cook – and eat – you rely on a variety of senses and feelings – taste, sight, aroma, sound, mouthfeel, and emotion – to perceive these sensations. The compounds that cause these unique sensations are found in the simplest ingredients: lemons and limes, salt and pepper, pickles, cream, olive oil, and butter. These are the flavour-boosting building blocks on hand for splendid, simple cooking. Once home cooks learn how to evoke these sensations, they’ll be able to make nearly anything delicious. The Flavour Equation presents an in-depth exploration of the science of taste, with more than 100 illustrations for visual learners. Here, too, are 125 go-to recipes for favourite dishes – curries, one-pot vegetarian mains, soups – for cooks of all skill levels, with a photo of almost every recipe, in Nik’s trademark evocative and moody style. This is a hefty, must-own cookbook – the next Food Lab or Flavor Bible – perfect for curious cooks of all levels who are learning the basics, need best-of-their-class recipes, and want to take their cooking to the next level.
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originally posted on Fishpond.com.au
originally posted on booksamillion.com
originally posted on Target
Imprint | Chronicle Books |
Pub date | 27 Oct 2020 |
DEWEY | 641.5 |
DEWEY edition | 23 |
Language | English |
Updated 1 day ago
See 25 more history offers
Imprint | Chronicle Books |
Pub date | 27 Oct 2020 |
DEWEY | 641.5 |
DEWEY edition | 23 |
Language | English |