{"product_id":"book-gvlr","title":"The Flavor Equation","description":"\u003cp\u003eNamed one of the Best Fall Cookbooks 2020 by \u003ci\u003eThe New York Times\u003c\/i\u003e, Eater, Epicurious, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eForbes\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, Serious Eats, The Smithsonian, \u003ci\u003eThe San Francisco Chronicle\u003c\/i\u003e, \u003ci\u003eThe Los Angeles Times\u003c\/i\u003e, \u003ci\u003eThe Boston Globe\u003c\/i\u003e, \u003ci\u003eThe Chicago Tribune\u003c\/i\u003e, CNN Travel, The Kitchn, Chowhound, NPR, \u003ci\u003eThe Art of Eating\u003c\/i\u003e Longlist 2021 and many more; plus international media attention including \u003ci\u003eThe Financial\u003c\/i\u003e \u003ci\u003eTimes\u003c\/i\u003e, \u003ci\u003eThe Globe and Mail\u003c\/i\u003e, \u003ci\u003eThe Telegraph\u003c\/i\u003e, \u003ci\u003eThe Guardian\u003c\/i\u003e, \u003ci\u003eThe Independent\u003c\/i\u003e, \u003ci\u003eThe Times\u003c\/i\u003e (UK), \u003ci\u003eDelicious \u003c\/i\u003eMagazine (UK), \u003ci\u003eThe Times\u003c\/i\u003e (Ireland), and \u003ci\u003eVogue \u003c\/i\u003eIndia and winner of the Guild of UK Food Writers Award for General Cookbook. Finalist for the 2021 IACP Cookbook Award.\u003c\/p\u003e\u003cp\u003e\"'\u003ci\u003eThe Flavor Equation\u003c\/i\u003e' deserves space on the shelf right next to '\u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e' as a titan of the how-and-why brigade.\" (\u003ci\u003eThe New Yorker\u003c\/i\u003e)\u003c\/p\u003e\u003cp\u003e\"Deep and illuminating, fresh and highly informative...a most brilliant achievement.\" (Yotam Ottolenghi)\u003c\/p\u003e\u003cp\u003e\"[A] beautiful and intelligent book.\" (J. Kenji López-Alt, author of \u003ci\u003eThe Food Lab\u003c\/i\u003e and chief consultant for Serious Eats.com)\u003c\/p\u003e\u003cp\u003eAroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor.\u003c\/p\u003e\u003cp\u003e\u003ci\u003eThe Flavor Equation\u003c\/i\u003e demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes.\u003c\/p\u003e\u003cp\u003eIn this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook \u003ci\u003eSeason\u003c\/i\u003e, guides home cooks on an exploration of flavor in more than 100 recipes.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eProvides inspiration and knowledge to both home cooks and seasoned chefs\u003c\/li\u003e\n\u003cli\u003eAn in-depth exploration into the science of taste\u003c\/li\u003e\n\u003cli\u003eFeatures Nik Sharma's evocative, trademark photography style\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003ci\u003eThe Flavor Equation\u003c\/i\u003e is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time.\u003c\/p\u003e\u003cp\u003eRecipes include \"Brightness: Lemon-Lime Mintade\", \"Saltiness: Roasted Tomato and Tamarind Soup\", \"Sweetness: Honey Turmeric Chicken Kebabs with Pineapple\", \"Savoriness: Blistered Shishito Peppers with Bonito Flakes\", and \"Richness: Coconut Milk Cake\".\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eA global, scientific approach to cooking from best-selling cookbook author Nik Sharma\u003c\/li\u003e\n\u003cli\u003eDives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more\u003c\/li\u003e\n\u003cli\u003ePerfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and fans of \u003ci\u003eLucky Peach\u003c\/i\u003e, Serious Eats, \u003ci\u003eIndian-Ish\u003c\/i\u003e, and \u003ci\u003eKoreatown\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003eAdd it to the shelf with cookbooks like \u003ci\u003eThe Food Lab: Better Home Cooking Through Science\u003c\/i\u003e by J. Kenji López-Alt; \u003ci\u003eOttolenghi Flavor: A Cookbook\u003c\/i\u003e by Yotam Ottolenghi; and \u003ci\u003eSalt, Fat, Acid, Heat: Mastering the Elements of Good Cooking\u003c\/i\u003e by Samin Nosrat.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Audible","offers":[{"title":"Audio CD","offer_id":67901211541808,"sku":"ZEgvlr","price":49.99,"currency_code":"USD","in_stock":true},{"title":"Audio CD [10]","offer_id":49356826378544,"sku":"10gvlr","price":39.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0879\/2784\/9264\/files\/gvlr-Square-cover.webp?v=1790795161","url":"https:\/\/downpour.com\/products\/book-gvlr","provider":"Downpour","version":"1.0","type":"link"}