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The Flavor Equation

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The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes, by Nik Sharma

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.


  • Chronicle Books

  • Hardcover

  • 352 Pages

The Flavor Equation

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