![]() I naturally gravitated toward recipes in the section of the cookbook titled "Fieriness," with exceedingly aromatic and mouthwatering results. He defines flavor to include emotion, sight and sound, as well as mouthfeel (texture), aroma and taste, and walks readers through his "flavor approach" to each recipe, sharing tips and explaining the basic science of how ingredients interact. In his cooking, Sharma elegantly straddles Eastern and Western cultures, crafting recipes with ingredients and techniques that optimize the brightness of food, as well as its savoriness, sweetness, fieriness and bitterness. It all started with a hostess gift I received over the Thanksgiving holiday, a gorgeously photographed cookbook called The Flavor Equation: The Science of Great Cooking Explained by Nik Sharma (Chronicle, $35). ![]()
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