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

Chronicle Oct. 2020. 352p. ISBN 9781452182698. $35. COOKING
Food is all about taste and flavor. Sharma, following up on his best-selling cookbook Season, now focuses more on the science behind what makes specific flavors and dishes so delicious. The book begins with a substantial chapter on the interaction of our emotions and senses with how we perceive food. The recipes themselves, many of which are inspired by his childhood in Mumbai, are divided into seven categories: brightness, bitterness, saltiness, sweetness, savarins, fieriness, and richness. The science behind the taste is emphasized, with each section focusing on the specific ingredients and techniques that characterize those flavors. As with his previous book, recipes are easy to follow and the photographs are mouth-watering, which will help with re-creating dishes such as potato and roasted corn herbed raita or roast chicken thighs and vegetables. Helpful diagrams, charts, and illustrations are presented throughout.
VERDICT This book will appeal both to those who want to expand their Indian cooking repertoire and those who want to know more about the scientific background behind cooking itself.
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