The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes

Download The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes Ebook, Epub, Textbook, quickly and easily or read online The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes full books anytime and anywhere. Click download or read online button and get unlimited access by create free account.

The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes
Title The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes
Author
Publisher Chronicle Books
Release DateOctober 27, 2020
Category New Release
Total Pages 352 pages
ISBN 978-1452182698
Book Rating out of 5 from reviews
Language EN, ES, BE, DA ,DE , NL and FR
Book Review & Summary:

"Deep and illuminating, fresh and highly informative. a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author 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 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.

Similar books related to " The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes " from our database.

The Flavor Equation by Nik Sharma

Title The Flavor Equation
Author Nik Sharma
Publisher Chronicle Books
Release Date 2020-10-27
Category Cooking
Total Pages 352
ISBN 9781452182858
Language English, Spanish, and French
GET BOOK
Book Summary:

Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Saveur, CNN Travel, The Kitchn, Chowhound, The Boston Globe, The Chicago Tribune, NPR Here & Now, Forbes, Martha Stewart Living, The Smithsonian, SF Chronicle, LA Times, Serious Eats, New Yorker, Washington Post, and many more. "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 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 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; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

Title Flavor Equation The Science of Great Cooking Explained in More Than 100Essential Recipes
Author Nik Sharma
Publisher Harper Collins
Release Date 2021-04-02
Category Cooking
Total Pages 352
ISBN 9789354223136
Language English, Spanish, and French
GET BOOK
Book Summary:

The Flavor Equation is a first-of-its-kind accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Author Nik Sharma dives deep into the most basic of our pantry items - salts, oils, sugars, vinegars, citrus, peppers, and so on - and other approachable spices and herbs, and demonstrates how to convert them into tasty, simple dishes. In that, he provides inspiration and knowledge to both home cooks and seasoned chefs. This book is an in-depth exploration into the science of taste, with about 100 recipes to try in your kitchen.

The Flavor Equation by Nik Sharma

Title The Flavor Equation
Author Nik Sharma
Publisher Chronicle Books
Release Date 2020-10-27
Category Cooking
Total Pages 304
ISBN 1452182698
Language English, Spanish, and French
GET BOOK
Book Summary:

Aroma, texture, sound, emotion--these are just a few of the elements that play into our perceptions of flavor. The Flavor Equationdemonstrates 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 Equationis 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, andKoreatown *⊂ 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 Chefsby Karen Page and Andrew Dornenburg; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cookingby Samin Nosrat.

Season by Nik Sharma

Title Season
Author Nik Sharma
Publisher Chronicle Books
Release Date 2018-10-02
Category Cooking
Total Pages 272
ISBN 9781452164212
Language English, Spanish, and French
GET BOOK
Book Summary:

There are few books that offer home cooks a new way to cook and to think about flavor—and fewer that do it with the clarity and warmth of Nik Sharma's Season. Season features 100 of the most delicious and intriguing recipes you've ever tasted, plus 125 of the most beautiful photographs ever seen in a cookbook. Here Nik, beloved curator of the award-winning food blog A Brown Table, shares a treasury of ingredients, techniques, and flavors that combine in a way that's both familiar and completely unexpected. These are recipes that take a journey all the way from India by way of the American South to California. It's a personal journey that opens new vistas in the kitchen, including new methods and integrated by a marvelous use of spices. Even though these are dishes that will take home cooks and their guests by surprise, rest assured there's nothing intimidating here. Season, like Nik, welcomes everyone to the table!

Title The Elements of Taste
Author Gray Kunz
Publisher Little, Brown
Release Date 2008-12-14
Category Cooking
Total Pages 272
ISBN 0316055492
Language English, Spanish, and French
GET BOOK
Book Summary:

Gray Kunz has teamed up with food writer Peter Kaminsky to put together a cookbook that looks precisely at what taste is. They have identified 14 basic tastes in the chef's palate and offer recipes showing how to use these fundamental building blocks.

Maximum Flavor by Aki Kamozawa

Title Maximum Flavor
Author Aki Kamozawa
Publisher Clarkson Potter
Release Date 2013
Category Cooking
Total Pages 255
ISBN 9780770433215
Language English, Spanish, and French
GET BOOK
Book Summary:

The frequently quoted husband-and-wife team behind the kitchen science blog Ideas in Food draws on molecular gastronomy expertise as gleaned from large and small companies and restaurants to provide home cooks with 125 insightful recipes that use everyday ingredients.

Chasing Flavor by Dan Kluger

Title Chasing Flavor
Author Dan Kluger
Publisher Rux Martin/Houghton Mifflin Harcourt
Release Date 2020
Category Cooking
Total Pages 368
ISBN 9781328546333
Language English, Spanish, and French
GET BOOK
Book Summary:

In his debut cookbook, James Beard Award-winning chef Dan Kluger shares 190 recipes to help home cooks master flavor and technique Dan Kluger, a chef celebrated for his simple yet flavorful food, knows there's more to mastering cooking than just following directions. So with each of the innovative, elegant recipes in his debut cookbook, he includes a valuable lesson that applies beyond the tasty dish. For example, master the art of mixing raw and cooked versions of the same ingredient while preparing a Sugar Snap Pea Salad with Manchego Vinaigrette. From homemade pantry items to vegetable mains, meats, and grains, this book is not just sophisticated recipes but a master class of lessons for more flexibility and innovation in the kitchen.

Ideas In Food by Aki Kamozawa

Title Ideas in Food
Author Aki Kamozawa
Publisher Clarkson Potter
Release Date 2010-12-28
Category Cooking
Total Pages 320
ISBN 9780307719744
Language English, Spanish, and French
GET BOOK
Book Summary:

Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.

Cooking Slow by Andrew Schloss

Title Cooking Slow
Author Andrew Schloss
Publisher Chronicle Books
Release Date 2013-10-15
Category Cooking
Total Pages 224
ISBN 9781452129532
Language English, Spanish, and French
GET BOOK
Book Summary:

This tantalizing book celebrates the art of cooking slowly with time-honored methods that yield tender, delicious meals with little hands-on cooking time. More than 80 recipes cover everything from slow-simmered soups and stews to hearty braised meats and a lemon cheesecake that cures to a creamy custard in a warm oven overnight. A chapter devoted to the sous vide technique will tempt the technophiles, while the slow-grilling section is a revelation for those who man the grill every weekend. Brought to life with 36 enticing photographs by award-winning photographer Alan Benson, this valuable package sells the dream of cooking and living well and is a must-have for dedicated home cooks.

Floyd Cardoz Flavorwalla by Floyd Cardoz

Title Floyd Cardoz Flavorwalla
Author Floyd Cardoz
Publisher Artisan Books
Release Date 2016-04-05
Category Cooking
Total Pages 352
ISBN 9781579657116
Language English, Spanish, and French
GET BOOK
Book Summary:

From the Winner of Top Chef Masters “A fun, fresh, and inspiring collection that deserves room on any self-respecting home cook’s bookshelf.” —Publishers Weekly, starred review At his many successful restaurants, including New York City’s famed Tabla, Floyd Cardoz built a name for himself by bringing extraordinary flavors to everyday foods and using spice to turn a dish into something distinct and memorable. In Floyd Cardoz: Flavorwalla, readers will learn how Cardoz amplifies the flavors in more than 100 recipes. The simple addition of mustard seed and lemon makes grilled asparagus a revelation; slow-cooking salmon with fennel and coriander takes it to another level. But this husband and dad has the same challenges we do when cooking for our families, for guests, and for special occasions. Here he presents the recipes he cooks at home, where even the humblest of ingredients—such as eggs, steak, and vegetables—benefit from his nuanced use of spice and simple yet impeccable techniques, making this book an indispensable resource for getting weeknight dinners on the table or for cooking a holiday meal. The standout recipes include Grilled Lamb Shanks with Salsa Verde; Shrimp with Spicy Tomato Sauce; Coconut Basmati Pilaf; Roasted Cauliflower with Candied Ginger, Pine Nuts, and Raisins; and Cardoz’s Tamarind Margaritas, of course.

The Roads To Rome by Jarrett Wrisley

Title The Roads to Rome
Author Jarrett Wrisley
Publisher Clarkson Potter
Release Date 2020
Category Cooking
Total Pages 336
ISBN 9781984822321
Language English, Spanish, and French
GET BOOK
Book Summary:

"A visually stunning, culturally rich story of discovering Roman cuisine via the trade routes that lead to the great city. Writer and restaurateur Jarrett Wrisley fell in love with the food of Rome when he went there with his chef and business partner, Paolo Vitaletti, ate Paolo's mother's Roman cooking, and decided they would open the most authentic Roman restaurant they could. However, during his stay, he found more questions than answers about what Roman cuisine really was, and realized that the food of Rome was never solely from or of Rome, but the product of the trade routes that came in from neighboring regions of Italy. Thus, The Roads to Rome: a cookbook written and researched in the culinary-anthropology tradition of Fuchsia Dunlop and Claudia Rodin; a beautifully written journey that traces the origins of Rome's most iconic flavors, ingredients, and dishes; a chance to meet the Norcian butchers, Campanian fishermen, and other artisans who feed this city's cuisine; and a journey to see how history and culture come to the plate"--

Xi An Famous Foods by Jason Wang

Title Xi an Famous Foods
Author Jason Wang
Publisher Abrams
Release Date 2020-10-13
Category Cooking
Total Pages 304
ISBN 9781647000080
Language English, Spanish, and French
GET BOOK
Book Summary:

The long-awaited cookbook from an iconic New York restaurant, revealing never-before-published recipes Since its humble opening in 2005, Xi’an Famous Foods has expanded from one stall in Flushing to 14 locations in Manhattan, Brooklyn, and Queens. CEO Jason Wang divulges the untold story of how this empire came to be, alongside the never-before-published recipes that helped create this New York City icon. From heavenly ribbons of liang pi doused in a bright vinegar sauce to flatbread ï¬?lled with caramelized pork to cumin lamb over hand-pulled Biang Biang noodles, this cookbook helps home cooks make the dishes that fans of Xi’an Famous Foods line up for while also exploring the vibrant cuisine and culture of Xi’an. Transporting readers to the streets of Xi’an and the kitchens of New York’s Chinatown, Xi’an Famous Foods is the cookbook that fans of Xi’an Famous Foods have been waiting for.

Ciao Biscotti by Domenica Marchetti

Title Ciao Biscotti
Author Domenica Marchetti
Publisher Chronicle Books
Release Date 2015-02-24
Category Cooking
Total Pages 144
ISBN 9781452132396
Language English, Spanish, and French
GET BOOK
Book Summary:

Ciao Biscotti is a collection of 44 authentic biscotti from Italian cooking expert Domenica Marchetti. Studded with nuts, adorned with chocolate, or dotted with dried fruit, biscotti, Italy's unique twice-baked cookies have a crunchy, toasty, enduring appeal. Perfect for dunking into coffee, tea, or Vin Santo, they're easy to make; and transform a simple bowl of ice cream or sorbet into a special dessert. With savory ingredients swapped for the sweet ones, biscotti are a delicious accent to a cheese platter. Nibble on traditional flavors such as Hazelnut or Anise, coffeehouse neo-classics like Christmas Cranberry-Pistachio, tempting new versions such as Browned Butter and Toblerone, or savory ones, including Mountain Gorgonzola and Walnut, and taste the perfection of a classic cookie. Ciao biscotti!

Vegetarian Viet Nam by Cameron Stauch

Title Vegetarian Viet Nam
Author Cameron Stauch
Publisher W. W. Norton & Company
Release Date 2018-03-13
Category Cooking
Total Pages 288
ISBN 9780393249347
Language English, Spanish, and French
GET BOOK
Book Summary:

Meatless Vietnamese cooking for vegetarians and omnivores alike. In the years he spent living and cooking in Vietnam, Cameron Stauch learned about a tradition of vegetarian Vietnamese cuisine that is light and full of flavor. Based on recipes devised over centuries by Mahayana Buddhist monks, the dishes in Vegetarian Việt Nam make use of the full arsenal of Vietnamese herbs and sauces to make tofu, mushrooms, and vegetables burst with flavor like never before. With a lavishly illustrated glossary that helps you recognize the mushrooms, noodles, fruits, and vegetables that make up the vegetarian Vietnamese pantry, Vegetarian Việt Nam will unlock an entire universe of flavor to people who want healthy, tasty, and sustainable food.

The Food Almanac by Miranda York

Title The Food Almanac
Author Miranda York
Publisher Unknown
Release Date 2020-10-06
Category Cooking
Total Pages 144
ISBN 1911641603
Language English, Spanish, and French
GET BOOK
Book Summary:

An illustrated collection of food stories told by an eclectic mix of voices Presented as a seasonal food almanac--a month-by-month guide to inspire the reader throughout the year--each chapter begins with an introduction from the editor, followed by seasonal highlights for the cook's larder, spotlights on ingredients, and passages on food history. A book to both read and cook from, each chapter ends with a menu by a different cook or chef, with recipes carefully chosen to show off the best of the season. Contributors range from legendary food writers and lauded chefs such as Diana Henry, Fuchsia Dunlop, Yotam Ottolenghi, and Meera Sodha to poets and novelists including Kit de Waal, poet Livia Franchini, and playwright and novelist Deborah Levy; and each specially commissioned story looks at the gastronomic world through a cultural prism.

Cook House by Anna Hedworth

Title Cook House
Author Anna Hedworth
Publisher Head of Zeus Ltd
Release Date 2019-09-05
Category Cooking
Total Pages 304
ISBN 9781788547222
Language English, Spanish, and French
GET BOOK
Book Summary:

How to leave your job and open a restaurant even if you're not sure how. Have you ever dreamed of quitting your job and starting a business of your own, cooking delicious food to make people smile? Anna Hedworth did. She opened Cook House: an award-winning restaurant housed in two shipping containers. Self-taught chef and proprietor Anna tells the story of how she plucked up the courage to realise her dream – from designing a restaurant, to menu planning, growing her own produce, foraging locally and cooking every day. Cook House is a book filled with more than 100 delicious recipes as well as a story to inspire the millions of others who dream of jumping ship. 'Anna is as impressive in her storytelling as with her food' JEREMY LEE. 'Inspiration on every page ... This book makes you want to down tools and get cooking' JULIE JONES. 'Anna's enthusiasm bursts from the pages ... Cook House made me laugh out loud and hungry. It's brilliant' JAMES WHETLOR.

In Bibi S Kitchen by Hawa Hassan

Title In Bibi s Kitchen
Author Hawa Hassan
Publisher Ten Speed Press
Release Date 2020-10-13
Category Cooking
Total Pages 288
ISBN 9781984856746
Language English, Spanish, and French
GET BOOK
Book Summary:

Grandmothers from eight eastern African countries welcome you into their kitchens to share flavorful recipes and stories of family, love, and tradition in this transporting cookbook-meets-travelogue. “Their food is alive with the flavors of mangoes, cinnamon, dates, and plantains and rich with the history of the continent that had been a culinary unknown for much too long.”—Jessica B. Harris, food historian, journalist, and public speaker NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New Yorker • The New York Times Book Review • The Washington Post • Bon Appétit • NPR • San Francisco Chronicle • Food Network • Vogue • Delish • The Guardian • Smithsonian Magazine • Salon • Town & Country In this incredible volume, Somali chef Hawa Hassan and food writer Julia Turshen present 75 recipes and stories gathered from bibis (or grandmothers) from eight African nations: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia, and Eritrea. Most notably, these eight countries are at the backbone of the spice trade, many of them exporters of things like pepper and vanilla. We meet women such as Ma Shara, who helps tourists “see the real Zanzibar” by teaching them how to make her famous Ajemi Bread with Carrots and Green Pepper; Ma Vicky, who now lives in suburban New York and makes Matoke (Stewed Plantains with Beans and Beef) to bring the flavor of Tanzania to her American home; and Ma Gehennet from Eritrea who shares her recipes for Kicha (Eritrean Flatbread) and Shiro (Ground Chickpea Stew). Through Hawa’s writing—and her own personal story—the women, and the stories behind the recipes, come to life. With evocative photography shot on location by Khadija Farah, and food photography by Jennifer May, In Bibi's Kitchen uses food to teach us all about families, war, loss, migration, refuge, and sanctuary.

Vegetable Literacy by Deborah Madison

Title Vegetable Literacy
Author Deborah Madison
Publisher Ten Speed Press
Release Date 2013-03-12
Category Cooking
Total Pages 416
ISBN 9781607741923
Language English, Spanish, and French
GET BOOK
Book Summary:

In her latest cookbook, Deborah Madison, America's leading authority on vegetarian cooking and author of Vegetarian Cooking for Everyone, reveals the surprising relationships between vegetables, edible flowers, and herbs within the same botanical families, and how understanding these connections can help home cooks see everyday vegetables in new light. Destined to become the new standard reference for cooking vegetables, Vegetable Literacy, by revered chef Deborah Madison, shows cooks that vegetables within the same family, because of their shared characteristics, can be used interchangeably in cooking. For example, knowing that dill, chervil, cumin, parsley, coriander, anise, and caraway come from the umbellifer family makes it clear why they're such good matches for carrots, also an umbel. With stunning images from the team behind Canal House cookbooks and website, and 150 classic and exquisitely simple recipes, such as Savoy Cabbage on Rye Toast with GruyèreCheese; Carrots with Caraway Seed, Garlic, and Parsley; and Pan-fried Sunchokes with Walnut Sauce and Sunflower Sprouts; Madison brings this wealth of information together in dishes that highlight a world of complementary flavors.

Title The Art Science of Foodpairing
Author Peter Coucquyt
Publisher Mitchell Beazley
Release Date 2020-10-01
Category Cooking
Total Pages 384
ISBN 9781784726409
Language English, Spanish, and French
GET BOOK
Book Summary:

"We build tools to create culinary happiness" - Foodpairing.com "There is a world of exciting flavour combinations out there and when they work it's incredibly exciting" - Heston Blumenthal Foodpairing is a method for identifying which foods go well together, based on groundbreaking scientific research that combines neurogastronomy (how the brain perceives flavour) with the analysis of aroma profiles derived from the chemical components of food. This groundbreaking new book explains why the food combinations we know and love work so well together (strawberries + chocolate, for example) and opens up a whole new world of delicious pairings (strawberries + parmesan, say) that will transform the way we eat. With ten times more pairings than any other book on flavour, plus the science behind flavours explained, Foodpairing will become THE go-to reference for flavour and an instant classic for anyone interested in how to eat well. Contributors: Astrid Gutsche and Gaston Acurio - Astrid y Gaston - Peru Andoni Luiz Aduriz - Mugaritz - Spain Heston Blumenthal - The Fat Duck - UK Tony Conigliaro - DrinksFactory - UK Sang Hoon Degeimbre - L'Air du Temps - Belgium Jason Howard - #50YearsBim - UK/Caribbean Mingoo Kang - Mingles - Korea Jane Lopes & Ben Shewry - Attica - Australia Virgilio Martinez - Central - Peru Dominique Persoone - The Chocolate Line - Belgium Karlos Ponte - Taller - Venezuela/Denmark Joan Roce - El Celler de Can Roca - Spain Dan Barber - Blue Hill at Stone Barns - USA Kobus van der Merwe - Wolfgat - South Africa Darren Purchese - Burch & Purchese Sweet Studio - Melbourne Alex Atala - D.O.M - Brazil María José San Román - Monastrell - Spain Keiko Nagae - Arôme conseil en patisserie - Paris

The Flavor Matrix by James Briscione

Title The Flavor Matrix
Author James Briscione
Publisher Houghton Mifflin Harcourt
Release Date 2018
Category COOKING
Total Pages 320
ISBN 9780544809963
Language English, Spanish, and French
GET BOOK
Book Summary:

One of Smithsonian Magazine's Ten Best Food Books of the Year A revolutionary new guide to pairing ingredients, based on a famous chef's groundbreaking research into the chemical basis of flavor As an instructor at one of the world's top culinary schools, James Briscione thought he knew how to mix and match ingredients. Then he met IBM Watson. Working with the supercomputer to turn big data into delicious recipes, Briscione realized that he (like most chefs) knew next to nothing about why different foods taste good together. That epiphany launched him on a quest to understand the molecular basis of flavor--and it led, in time, to The Flavor Matrix. A groundbreaking ingredient-pairing guide, The Flavor Matrix shows how science can unlock unheard-of possibilities for combining foods into astonishingly inventive dishes. Briscione distills chemical analyses of different ingredients into easy-to-use infographics, and presents mind-blowing recipes that he's created with them. The result of intensive research and incredible creativity in the kitchen, The Flavor Matrix is a must-have for home cooks and professional chefs alike: the only flavor-pairing manual anyone will ever need.

The 5 30 Challenge by Jeanne Besser

Title The 5 30 Challenge
Author Jeanne Besser
Publisher Simon and Schuster
Release Date 2010-05-11
Category Cooking
Total Pages 192
ISBN 1439128375
Language English, Spanish, and French
GET BOOK
Book Summary:

IT'S 5:30. DO YOU KNOW WHAT'S FOR DINNER? Long commutes and busy schedules leave us all wondering the same thing, but don't worry, because The 5:30 Challenge is the perfect solution to creating healthy and delicious meals in a snap! Forget the fast food and frozen packaged meals -- with just five easy-to-find ingredients you can have dinner on the table in thirty minutes or less every night, guaranteed. Based on the popular newspaper column from The Atlanta Journal-Constitution, these tasty recipes are sure to appeal to any appetite, from hearty dinner entrees to satisfying seasonal salads, zesty soups, and chilies to tantalizing stir-fries, plus pizzas, pastas, and more. You won't believe how easy it is to make great meals such as: Lamb Shanks with Tomato and Mint Filet and Portobellos with Blue Cheese Cajun Chicken Pasta Mid-Week Madness Chili Polenta and Meatball Casserole Farfalle with Smoked Salmon and Spinach Fresh Tomato and Ricotta Pizza Trout Amandine Bacon, Tomato, and Avocado Quesadillas Tex-Mex Ribs Whether you're cooking for a hungry family or whipping up something for just one or two, The 5:30 Challenge is the ideal cookbook for creating a terrific meal without spending a lot of time in the kitchen. From kid-friendly to restaurant-style, each simple, streamlined recipe is designed for maximum flavor in minimum time. Each recipe has detailed nutritional information, as well as suggestions for substituting ingredients and using easy cooking shortcuts. In addition, there are recipes for quick and tasty desserts, plus helpful tips on shopping for quality convenience products and keeping the basics on hand for a quick meal anytime. For busy home cooks, The 5:30 Challenge is the answer to eating a great dinner every night and having plenty of time to enjoy it.

LEAVE A COMMENT