THE FLAVOR EQUATION. The Science of Great Cooking Explained + More Than 100 Essential Recipes
"THE FLAVOR EQUATION" was written by a man who understands that taste is the head of everything. This book is not for bores who want to delve into amino acids, gels and osmosis. This book is about how to cook dishes with optimal taste and aromatic properties. For Nick Sharma, a flavor bouquet is a complex phenomenon. These are emotions, appearance, sound, texture, aroma and taste. The taste can be bright, bitter, salty, sweet and umami. Indian cuisine, which includes dozens of regional and local cuisines, perfectly represents this complexity. " - Christopher Kimball
What do we call "delicious"? It is a combination of elements that forms a single holistic experience. Thanks to the knowledge of how the ingredients behave and why, and how they affect the taste, I have improved my cooking skills - so this knowledge will teach you to cook better. In this book, we will look at each element separately - emotions, memory, appearance, sound, oral sensations (texture), aroma and taste - to understand the role it plays in everyday cooking. "The" taste formula "will help you feel more confident in the kitchen, because, in the end, you will learn how the flavor bouquet works, and you will benefit from it." - Nick Sharma
Hardcover, 352 pages.
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ArtHuss is a Ukrainian publishing house founded in Kyiv in 2016.
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