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Recensioni clienti

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The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes (English Edition)

The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes (English Edition)

daNik Sharma
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AM
5,0 su 5 stelle 100% recommend.
Recensito in Australia il 20 agosto 2021
Acquisto verificato
Great receipes - love this book.
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Trent Vernon
5,0 su 5 stelle Calling it now.. Best cookbook of 2020
Recensito negli Stati Uniti il 29 ottobre 2020
Acquisto verificato
I dont know quite where to start.. but.. after sitting with the book for a while, and cooking from it once so far ( honey-tumeric pineapple chicken skewers..pictured yum!!!) I am confident this will be THE cookbook for 2020. Amazingly unique recipes.. and my first exposure to Indo-Chinese cooking... now might look for a cookbook on this subj alone. Ingredient wise... to cook a lot of these dishes you may need to hit up amazon if you don't have a Indian Grocery nearby.. ingredients like amchur, curry leaves, etc.. If you have Season, then you know what Im talking about.

Like Season, the food photography and styling is amazing. One minor qualm, I have noticed at least one recipe where the picture has an ingredient not listed in the recipe.. chickpea salad picture has tomatoes in the picture, but no tomato is in the ingredient list. Havent dived super deep to see any other offenders :)

What REALLY sets this book apart, is the SCIENCE in it.. Literally at least 100 pages of describing what causes and what are flavors... The first 75 pages of the book literally look like a college chemistry textbook. .. then the chapters with the recipes all start with a 10 or 15 pages of science of the flavor.. Its like harold mcgee and season had a love child...a delicious, enthralling love child.

The recipes are separated by flavor profile.. think bitter, sweet, fiery, etc.. so it may take a bit of effort to plan a menu if you're used to books divided by sweets, appetizers, mains, sides, etc.. which brings to mind, some menu suggestions would have been appreciated.. that being said.. its hard to say, at 350 pages, that this book is lacking anything.

October has seen lots of amazing cookbooks come out.. this is the leader of the pack! I cant wait to dive in deeper and cook more!
Immagine cliente
5,0 su 5 stelle Calling it now.. Best cookbook of 2020
Recensito negli Stati Uniti il 29 ottobre 2020
I dont know quite where to start.. but.. after sitting with the book for a while, and cooking from it once so far ( honey-tumeric pineapple chicken skewers..pictured yum!!!) I am confident this will be THE cookbook for 2020. Amazingly unique recipes.. and my first exposure to Indo-Chinese cooking... now might look for a cookbook on this subj alone. Ingredient wise... to cook a lot of these dishes you may need to hit up amazon if you don't have a Indian Grocery nearby.. ingredients like amchur, curry leaves, etc.. If you have Season, then you know what Im talking about.

Like Season, the food photography and styling is amazing. One minor qualm, I have noticed at least one recipe where the picture has an ingredient not listed in the recipe.. chickpea salad picture has tomatoes in the picture, but no tomato is in the ingredient list. Havent dived super deep to see any other offenders :)

What REALLY sets this book apart, is the SCIENCE in it.. Literally at least 100 pages of describing what causes and what are flavors... The first 75 pages of the book literally look like a college chemistry textbook. .. then the chapters with the recipes all start with a 10 or 15 pages of science of the flavor.. Its like harold mcgee and season had a love child...a delicious, enthralling love child.

The recipes are separated by flavor profile.. think bitter, sweet, fiery, etc.. so it may take a bit of effort to plan a menu if you're used to books divided by sweets, appetizers, mains, sides, etc.. which brings to mind, some menu suggestions would have been appreciated.. that being said.. its hard to say, at 350 pages, that this book is lacking anything.

October has seen lots of amazing cookbooks come out.. this is the leader of the pack! I cant wait to dive in deeper and cook more!
Immagini presenti nella recensione
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77 persone l'hanno trovato utile
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Jason
5,0 su 5 stelle This is a GREAT book, you just have to know what you are getting into
Recensito negli Stati Uniti il 16 novembre 2020
Acquisto verificato
Yes, this is a general cooking book akin to Food Lab and Salt Fat Acid Heat. But it is not those books. Where Food Lab taught us to approach food using the scientific method, and SFAH taught us the skills to develop intuition in the kitchen, Sharma deconstructs flavor and builds it up molecule by molecule. For this reason, I might actually say On Food and Cooking by Harold McGee and Molecular Gastronomy by Herve This are even better comparisons for Flavor Equation.

Sharma does not shy away from chemistry. I work in chemistry labs everyday, so I was thrilled that he doesn't simplify it too much. You can tell he loves the chemistry and that it informs how he cooks.

The photographs are beautiful and the recipes creative. Approach this book as a resource to expand your culinary knowledge and as a great source of ideas and you will love it. If you think you are getting a Mark Bittman recipe compendium, you will be disappointed.

If you are like me, and enjoy reading cookbooks cover to cover, you should buy this book immediately.
58 persone l'hanno trovato utile
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Patrick
4,0 su 5 stelle Not J Kenji Lopez Alt but good
Recensito negli Stati Uniti il 3 novembre 2020
Acquisto verificato
1. The photography is stunning
2. A lot of the science is... eh. LopezAlt does a good job of explaining science that actually matters- not so much here. Does it matter if something is a thiol- because it felt like he was just flexing that he learned about thiols.
3. His chapters on "brightness" or 'bitter" are good- but (again) a little better in Salt Fat Acid Heat
4. The recipes ARE AMAZING. I would prefer more recipes less science (and this is my occupation- I LOVE science)

I felt like Christopher Kimball in the foreword was saying this isn't the most scientific book (and recommended others) and then he pretended be a scientist for 100+ pages- more recipes would have been better

I substituted Aleppo for paprika/cayenne but just bought some - a lot of the recipes call for it. It is definitely a niche cuisine. And I would love more cookbooks from him- with more recipes less science.
46 persone l'hanno trovato utile
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Laird
1,0 su 5 stelle Disappointed
Recensito negli Stati Uniti il 2 novembre 2020
Acquisto verificato
One place in the description mentioned that it was a book on Indian cooking, and I missed it. I was primarily interested in books on practical food science. The general food science portion of the book mostly revolved around chemistry, And chemistry is not my strong suit. I enjoyed The Food Lab, On Food and Cooking, and Salt, Fat, Acid, Heat, much more.
40 persone l'hanno trovato utile
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Aaron Urbanski
5,0 su 5 stelle A brilliant cookbook, first and foremost!
Recensito negli Stati Uniti il 3 novembre 2020
Acquisto verificato
Nik Sharma has done a wonderful job on this book. The food itself is front and center stage, and the recipes are usually not longer than one page - simple and elegant. Each one of the seven sections contains a couple pages devoted to breaking down the science of a flavor component in more detail, and each recipe has a few sentences explaining the science behind why it works. More detailed flavor science is in an appendix - a great way to include in-depth science for nerds like me while keeping the focus where it belongs, on the food! All in all I am highly pleased and excited to try out many of Nik's recipes, which look amazing due to the brilliant photography. So far I've made the Beef Chilli Fry with Pancetta and the Braised Cabbage with Coconut and they're fantastic. I'll be cooking out of this book for weeks to come, and I can't recommend it enough!
Immagine cliente
5,0 su 5 stelle A brilliant cookbook, first and foremost!
Recensito negli Stati Uniti il 3 novembre 2020
Nik Sharma has done a wonderful job on this book. The food itself is front and center stage, and the recipes are usually not longer than one page - simple and elegant. Each one of the seven sections contains a couple pages devoted to breaking down the science of a flavor component in more detail, and each recipe has a few sentences explaining the science behind why it works. More detailed flavor science is in an appendix - a great way to include in-depth science for nerds like me while keeping the focus where it belongs, on the food! All in all I am highly pleased and excited to try out many of Nik's recipes, which look amazing due to the brilliant photography. So far I've made the Beef Chilli Fry with Pancetta and the Braised Cabbage with Coconut and they're fantastic. I'll be cooking out of this book for weeks to come, and I can't recommend it enough!
Immagini presenti nella recensione
Immagine cliente
Immagine cliente
16 persone l'hanno trovato utile
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Kate
3,0 su 5 stelle Good, but not quite what I hoped for
Recensito negli Stati Uniti il 20 gennaio 2021
Acquisto verificato
I found myself comparing this book unfavorably with my favorite food science books - Bravetart and The Food Lab - or the charming, witty introduction to flavor construction, SaltFat Acid Heat. This was good but I’m not rushing out to try the recipes or boggling at the revelations, and Sharma’s voice wasn’t quite as winning. If recommending a food science book, I’d pick one of the other three.
9 persone l'hanno trovato utile
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Kaveh G. Abbasi
4,0 su 5 stelle it came on time.
Recensito negli Stati Uniti il 30 novembre 2020
Acquisto verificato
the book is very good, however I found most of the information in [THIS] book , WERE already in Samin Nosrat's book ( SALT, FAT , ACID, HEAT)...no matter .. I liked the book.
12 persone l'hanno trovato utile
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Jane , L.A.
3,0 su 5 stelle Typeface is SMALL
Recensito negli Stati Uniti il 2 novembre 2020
Acquisto verificato
Type is way too small for me to use (or comfortably read) this cookbook 😢 Too bad as it got good reviews....
15 persone l'hanno trovato utile
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OneCoffeePlease
5,0 su 5 stelle If you chasing Indian flavors, this book will get you to the finish line-
Recensito negli Stati Uniti il 19 ottobre 2021
Acquisto verificato
INDIAN CUISINE A MYSTERY TO ME
Indian cooking has always been a mystery for me. The farthest I have gone was to prepare an Epicurious Magazine recipe for “Chicken Tikka Misala.” It had a rainbow of seemingly countless spices (and my family loved it). I figured it was time to branch out and explore Indian cuisine… and that led me to this book.

THIS BOOK’S SCIENTIFIC APPROACH
As I began reading, I realized that the author comes from the background of biochemistry, microbiology and immunology. When I was in high school, I struggled with chemistry and my teacher agreed to tutor me after school. I faithfully went day-after-day to get his help. Then, one day, he looked at me with earnest eyes and said, “Chemistry just isn’t for you.” That was the end of that and he mercifully gave me a “C” so my GPA wouldn’t get messed up. My classes leaned on liberal arts from that time forward. I mention this because, as I began reading this book I thought… “oh dear, what did I get myself into??!!”

So, yes, there are times when this book gets esoteric and stuff flies over my heard. In all honesty, I skimmed through the introductory analyses of flavor from a scientific point of view. That being said, the book was well written. It’s clearly evident that the author was blessed with writing skills in addition to STEM skills.

RECIPE CATEGORIES
I appreciate that the author breaks down his book into categories of flavor rather than categories of ingredients (chicken, beef, etc). It’s a fresh approach that works for me because it allows me to narrow in on flavors that my family likes. For example, coming from a Hispanic background, there are very few sweet flavored entrees we like… we go for recipes emblematic of our culture like saltiness, fieriness and richness (think enchiladas with a salty, fiery sauce and richly cheesy) as opposed to sweetness.

One “richness” recipe approved by my family is the “Roast Chicken Thighs + Vegetables.” With ingredients like garlic, ginger, vinegar and Worcestershire, the flavor profile was a good fit. (Photo from book attached). I got the nerve to post a photo of how my “Roast Chicken Thighs” came out. My dish does not look as appetizing as the author’s, but my family and I enjoyed eating it.

And don’t get me wrong, in fairness, I will try some cooking some dishes outside of my family’s “normal” taste.

BOTTOM LINE
If you are interested in branching out into Indian food, this might be a good place to start. The Amazon description page says the printed book is 805 pages. I see 555 on the Kindle version. While the book will likely appeal to STEM majors, there are abundant pages of marvelous anecdotes, beautifully written recipes and luscious photographs to appeal to all. If you are chasing the taste of India, then I say “go for it” with this book!
Immagine cliente
5,0 su 5 stelle If you chasing Indian flavors, this book will get you to the finish line-
Recensito negli Stati Uniti il 19 ottobre 2021
INDIAN CUISINE A MYSTERY TO ME
Indian cooking has always been a mystery for me. The farthest I have gone was to prepare an Epicurious Magazine recipe for “Chicken Tikka Misala.” It had a rainbow of seemingly countless spices (and my family loved it). I figured it was time to branch out and explore Indian cuisine… and that led me to this book.

THIS BOOK’S SCIENTIFIC APPROACH
As I began reading, I realized that the author comes from the background of biochemistry, microbiology and immunology. When I was in high school, I struggled with chemistry and my teacher agreed to tutor me after school. I faithfully went day-after-day to get his help. Then, one day, he looked at me with earnest eyes and said, “Chemistry just isn’t for you.” That was the end of that and he mercifully gave me a “C” so my GPA wouldn’t get messed up. My classes leaned on liberal arts from that time forward. I mention this because, as I began reading this book I thought… “oh dear, what did I get myself into??!!”

So, yes, there are times when this book gets esoteric and stuff flies over my heard. In all honesty, I skimmed through the introductory analyses of flavor from a scientific point of view. That being said, the book was well written. It’s clearly evident that the author was blessed with writing skills in addition to STEM skills.

RECIPE CATEGORIES
I appreciate that the author breaks down his book into categories of flavor rather than categories of ingredients (chicken, beef, etc). It’s a fresh approach that works for me because it allows me to narrow in on flavors that my family likes. For example, coming from a Hispanic background, there are very few sweet flavored entrees we like… we go for recipes emblematic of our culture like saltiness, fieriness and richness (think enchiladas with a salty, fiery sauce and richly cheesy) as opposed to sweetness.

One “richness” recipe approved by my family is the “Roast Chicken Thighs + Vegetables.” With ingredients like garlic, ginger, vinegar and Worcestershire, the flavor profile was a good fit. (Photo from book attached). I got the nerve to post a photo of how my “Roast Chicken Thighs” came out. My dish does not look as appetizing as the author’s, but my family and I enjoyed eating it.

And don’t get me wrong, in fairness, I will try some cooking some dishes outside of my family’s “normal” taste.

BOTTOM LINE
If you are interested in branching out into Indian food, this might be a good place to start. The Amazon description page says the printed book is 805 pages. I see 555 on the Kindle version. While the book will likely appeal to STEM majors, there are abundant pages of marvelous anecdotes, beautifully written recipes and luscious photographs to appeal to all. If you are chasing the taste of India, then I say “go for it” with this book!
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