The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes by Nik Sharma
This cookbook is elegantly designed with beautiful pictures. The recipes are primarily Indian-influenced and tend towards the "complicated trendy blog" style recipes. What makes this book, however, is the details behind the "science" of food. The author had studied biochemistry before migrating to cooking. He explores the different chemicals that provide the taste. There are detailed descriptions of various tastes and how they work. The makeup of different foods and cooking processes are also well covered. It is worth reading for this information.
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