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

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SKU: 9789354223129

Original price was: ₹1,999.00.Current price is: ₹1,499.25.

Unlock the secrets of delicious cooking with “The Flavor Equation” by Nik Sharma. Explore the science behind flavor pairing through 100+ essential recipes. From umami to sweetness, learn to create mouthwatering dishes. Discover the art of balancing taste, aroma, and texture. Elevate your culinary skills with this insightful and practical cookbook. ISBN: 9789354223129

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Description

  • ISBN-13: 9789354223129
  • Publisher: HarperCollins India
  • Binding: Hardcover
  • Language: English
  • Width: 140 mm
  • ISBN-10: 9354223125
  • Publisher Date: 02 Apr 2021
  • Height: 40 mm
  • No of Pages: 352

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

  1. Harsh Sharma –

    Very informative, but some recipes are not practical for everyday cooking. Still, a great read for food lovers.

  2. Pranab Mehrishi –

    A beautifully written book with stunning photography! I found it so inspiring for my own cooking.

  3. Saksham Mishra –

    I was hoping for more basic recipes. This book is very in-depth on the flavor science side. I will explore more later.

  4. Vishu Chauhan –

    This is the best cookbook purchase I’ve made in years! So informative and inspiring.

  5. Anant Garg –

    This book is dense with information. I found it interesting but a bit overwhelming at times. Good reference book.

  6. Ansh Shrivastava –

    I would recommend this book to anyone interested in the science of cooking. Very helpful and informative.

  7. Rajat Bharti –

    A unique approach to cooking that combines science and delicious recipes. Highly recommended!

  8. Anonymous –

    A great book for understanding the ‘why’ behind cooking. Some ingredients were hard to find. Overall, a valuable resource.

  9. Suchit Lamba –

    Very well-written and informative. I learned a lot! Not every recipe appealed to me, though.

  10. Ananth Preveen –

    Advanced concepts are discussed. This is not for beginner. Worth buying if you have solid cooking experience.

  11. Sarath Krishnan –

    I enjoyed the science aspect, but some recipes required too many specialty ingredients.

  12. Vashisth Kumar Singh –

    The Flavor Equation is a game-changer. I’ve learned so much about how to balance flavors. Some recipes are advanced, but I enjoyed it.

  13. Chaitanya –

    Excellent book with detailed explanations of flavor profiles. I would buy it again!

  14. Amulya Baranwal –

    Nik Sharma breaks down flavor in a way that’s easy to understand. The recipes are a bonus! I’m so happy with this purchase.

  15. Shivani Saxena –

    I loved learning about flavor pairings! The recipes are interesting, though a few felt a little too experimental for my taste.

  16. Ayush Singh –

    Great insights into flavor! However, some explanations are hard to understand and hard to follow recipes.

  17. Prince Sant –

    Recipes are not traditional recipes. Many ingredients are hard to find. Good to read as a novel.

  18. Shail Tripathi –

    Excellent for serious cooks and those who love understanding the science behind food.

  19. Kunal Manoharrao Motghare –

    The Flavor Equation is a must-have for any serious home cook. It takes a bit of effort to understand.

  20. Tanmay Jain –

    A fascinating dive into the science of flavor! Some recipes are a bit complex, but the explanations are worth it.

  21. Harsh Raj –

    This book changed how I think about food! The science is fascinating, and the recipes are delicious. Highly recommend.

  22. Sandeep Yadav –

    It’s a bit scientific, but I liked learning about why things taste good together. Recipes are an added bonus.

  23. Jarpula Ajay Simha –

    This book has changed my approach to cooking. I am excited to keep experimenting.

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