| The Flavour Equation |
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Have you ever wondered, when putting a meal together, which flavour will work best with another? What makes a recipe cooked in a home kitchen or the meal served at a restaurant taste spectacular and delicious? What makes it inviting and special? Why do we like some foods more than others? The answers to these questions lie in our perceptions of flavour.
Some chefs talk about 'tasting in their heads', but many of us don't have that skill. Nik Sharma, author of this fascinating book, soon to be released, is a columnist at Serious Eats. He is also a molecular biologist and, in this, his latest book, The Flavor Equation, Nik combines his passion for food and science and investigates the world of flavour - all to help his readers become better home cooks. Nik has collated 100 delicious recipes, from curries and casseroles to layered salads. They are informed by his firm understanding of the seven flavour profiles: brightness, bitterness, saltiness, sweetness, savouriness, fieriness, and richness, which now everyone can know too. |
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