
The Flavor Equation
The Science of Great Cooking Explained + More than 100 Essential Recipes
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Narrado por:
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Vikas Adam
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De:
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Nik Sharma
Acerca de esta escucha
Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial Times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (UK), Delicious Magazine (UK), The Times (Ireland), and Vogue India and winner of the Guild of UK Food Writers Award for General Cookbook. Finalist for the 2021 IACP Cookbook Award.
"'The Flavor Equation' deserves space on the shelf right next to 'Salt, Fat, Acid, Heat' as a titan of the how-and-why brigade." (The New Yorker)
"Deep and illuminating, fresh and highly informative...a most brilliant achievement." (Yotam Ottolenghi)
"[A] beautiful and intelligent book." (J. Kenji López-Alt, author of The Food Lab and chief consultant for Serious Eats.com)
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.
- Provides inspiration and knowledge to both home cooks and seasoned chefs
- An in-depth exploration into the science of taste
- Features Nik Sharma's evocative, trademark photography style
The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time.
Recipes 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".
- A global, scientific approach to cooking from best-selling cookbook author Nik Sharma
- Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more
- Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and fans of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown
- Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.
©2020 Nik Sharma (P)2022 Audible, Inc.Los oyentes también disfrutaron...
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- De: Joel Thielke
- Narrado por: Joel Thielke
- Duración: 2 h y 15 m
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Clean up the clutter in your home and clear out worry from your life with this guided meditation and relaxation program, from certified hypnotherapist, Joel Thielke. It's as easy as turning on the tracks and falling asleep! The Sleep Learning System is specially designed to work with your subconscious mind during your sleep cycle.
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Good results so far!
- De Dawn A. Mccain en 02-10-15
De: Joel Thielke
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Mycophilia
- Revelations From the Weird World of Mushrooms
- De: Eugenia Bone
- Narrado por: Aimee Jolson
- Duración: 11 h y 2 m
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In Mycophilia, accomplished food writer and cookbook author Eugenia Bone examines the role of fungi as exotic delicacy, curative, poison, and hallucinogen, and ultimately discovers that a greater understanding of fungi is key to facing many challenges of the 21st century.
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Absolutely awful, insufferable, racist author
- De Rs 🦇 en 11-25-19
De: Eugenia Bone
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Puppy Training in 7 Easy Steps
- Everything You Need to Know to Raise the Perfect Dog
- De: Mark Van Wye, Zoom Room Dog Training
- Narrado por: Mark Van Wye
- Duración: 3 h y 53 m
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If you’re anything like most new puppy parents, it won’t take long to realize that your fuzzy little bundle of joy can also bark, chew, jump, and mysteriously get into A LOT of trouble around the house. Don’t panic - slowly remove the shoe from your pup’s mouth and open this book, because it’s time to start successfully training.
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Straight forward and engaging
- De Katherine Rodman en 06-04-20
De: Mark Van Wye, y otros
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Horses Never Lie, 2nd Edition
- The Heart of Passive Leadership
- De: Mark Rashid
- Narrado por: Dan Lawson
- Duración: 7 h y 6 m
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A revolutionary approach to the techniques of working with horses, by a renowned instructor. In Horses Never Lie, renowned horse trainer Mark Rashid challenges the conventional wisdom of "alpha leadership" and teaches the listener to become a "passive leader" - a counterpart to the kind of horse other members of a herd choose to associate with and to follow. Applying Rashid’s principles and techniques helps cultivate horse personalities that are responsive and dependable regardless of the rider.
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Robotic reading
- De Julie Lynn en 05-08-15
De: Mark Rashid
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Cultured: A World History of Cheese
- De: Janet Fletcher, The Great Courses
- Narrado por: Janet Fletcher
- Duración: 4 h y 45 m
- Grabación Original
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Think of Cultured: A World History of Cheese as a 10-episode cheese course, or a cheese plate large enough to contain a well-rounded sampling of great cheeses from around the world. Janet Fletcher, a noted food writer and publisher of the Planet Cheese blog, provides deeper (and delectable) insights into a familiar food you only think you know. Included in this Audible Original are peeks at the nine steps of cheesemaking, the 10 most important cheese families, and tips on how to taste cheese with the same refined palate as a professional cheese judge.
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A Grate Listen
- De Anonymous User en 03-13-22
De: Janet Fletcher, y otros
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Secretariat
- De: William Nack
- Narrado por: Grover Gardner
- Duración: 14 h y 34 m
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In 1973, Secretariat, the greatest champion in horse-racing history, won the Triple Crown. The only horse to ever grace the covers of Time, Newsweek, and Sports Illustrated in the same week, he also still holds the record for the fastest times in both the Kentucky Derby and the Belmont Stakes. He was also the only non-human chosen as one of ESPN's "50 Greatest Athletes of the Century".
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Loved It - But It Is Not Just About A Super Horse
- De Julie en 06-10-12
De: William Nack
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The Triumph of Seeds
- How Grains, Nuts, Kernels, Pulses & Pips Conquered the Plant Kingdom and Shaped Human History
- De: Thor Hanson
- Narrado por: Marc Vietor
- Duración: 7 h y 30 m
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We live in a world of seeds. From our morning toast to the cotton in our clothes, they are quite literally the stuff and staff of life, supporting diets, economies, and civilizations around the globe. Just as the search for nutmeg and the humble peppercorn drove the Age of Discovery, so did coffee beans help fuel the Enlightenment and cottonseed help spark the Industrial Revolution. And from the fall of Rome to the Arab Spring, the fate of nations continues to hinge on the seeds of a Middle Eastern grass known as wheat.
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Delightfully simplistic!
- De Adrian en 03-30-16
De: Thor Hanson
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Decoding Dogs: Inside the Canine Mind
- De: Ellen Furlong, The Great Courses
- Narrado por: Ellen Furlong
- Duración: 5 h y 43 m
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They might be our best friends, but we often have no idea what they are thinking. Peer inside the fascinating world of the mind of the dog with associate professor of psychology Ellen Furlong of Illinois Wesleyan University. Ever wonder how the same nose that always manages to find the worst-smelling place in the park to roll around can also be trained to sniff out cancer, bombs, and even endangered plants and animals? As you embark on a penetrating look at the canine brain, you’ll break down the unique ways dogs think and feel.
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Dogs!
- De Anonymous User en 08-19-20
De: Ellen Furlong, y otros
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Decoding Cats: Inside the Feline Mind
- De: Kristyn Vitale, The Great Courses
- Narrado por: Kristyn Vitale
- Duración: 4 h y 27 m
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Whether you’re a cat mom or dad or just want to know more about the way domesticated animals evolved, think, and behave, join Dr. Kristyn Vitale, a researcher in the Human-Animal Interaction Lab at Oregon State University, to get inside the mind of the curious, the cute, and sometimes seemingly crazy cat.
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Many studies and some practical information
- De indykatley en 12-26-20
De: Kristyn Vitale, y otros
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Lightly
- How to Live a Simple, Serene & Stress-Free Life
- De: Francine Jay
- Narrado por: Casey Turner
- Duración: 5 h y 23 m
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What's more, Lightly is a complete philosophy of life. When you're tempted by an impulse purchase, trying to resist a chocolate donut, or struggling to say no to another obligation, all you have to remember is one word - "lightly" - to boost your resolve and make beautiful choices. It doesn't get any easier than that. Lightly is like a recipe book for minimalism, designed so you can dip into it anytime for advice and inspiration.
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Good message, too repetitive
- De Amazon Customer en 05-30-19
De: Francine Jay
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Unstuff Your Life
- Kick the Clutter Habit and Completely Organize Your Life for Good
- De: Andrew J. Mellen
- Narrado por: Andrew J. Mellen
- Duración: 10 h y 21 m
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Arguably the most organized man in America, Andrew J. Mellen has created unique, lasting techniques for streamlined living, bringing order out of chaos for a client list that includes attorneys, filmmakers, and even psychologists. With Unstuff Your Life! he puts his powerful program in the hands of his widest audience yet.
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Good Stuff
- De Judy en 12-07-12
De: Andrew J. Mellen
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On Spice
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Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.
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Yummy!
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Science and Cooking
- Physics Meets Food, from Homemade to Haute Cuisine
- De: Michael Brenner, Pia Sörensen, David Weitz
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The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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A good book - with some winning points
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An Edible History of Humanity
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Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.
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Flawed, but worthwhile
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Off Menu
- The Secret Science of Food and Dining
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Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.
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Excellent secret weapon... life hack!!
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The Taste of Empire
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In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through 20 meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world.
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Overall really interesting and informative
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Lost Feast
- Culinary Extinction and the Future of Food
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When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future.
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Well researched
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On Spice
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Every home cook has thoughts on the right and wrong ways to use spices. These beliefs are passed down in family recipes and pronounced by television chefs, but where do such ideas come from? Many are little better than superstition, and most serve only to reinforce a cook's sense of superiority or cover for their insecurities. It doesn't have to be this way. These notes On Spice come from three generations of a family in the spice trade, and dozens upon dozens of their collected spice guides and stories.
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Yummy!
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Science and Cooking
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- De: Michael Brenner, Pia Sörensen, David Weitz
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The spectacular culinary creations of modern cuisine are the stuff of countless articles and social media feeds. But to a scientist they are also perfect pedagogical explorations into the basic scientific principles of cooking. In Science and Cooking, Harvard professors Michael Brenner, Pia Sörensen, and David Weitz bring the classroom to your kitchen to teach the physics and chemistry underlying every recipe.
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A good book - with some winning points
- De Chris L. en 07-17-21
De: Michael Brenner, y otros
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An Edible History of Humanity
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Throughout history, food has acted as a catalyst of social change, political organization, geopolitical competition, industrial development, military conflict, and economic expansion. An Edible History of Humanity is a pithy, entertaining account of how a series of changes---caused, enabled, or influenced by food---has helped to shape and transform societies around the world.
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Flawed, but worthwhile
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Off Menu
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- Narrado por: Katie Schorr
- Duración: 5 h y 58 m
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Off Menu is a charming, fun-fact-filled deep dive into the little-known science of food and dining: why we eat what we eat, the nuances of our experience of taste and flavor, and the tiny, easy hacks and tweaks that, when mastered, can make a huge difference in our diets, meals, and relationships with food and drink.
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Excellent secret weapon... life hack!!
- De Bonmeister en 11-14-20
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The Taste of Empire
- How Britain's Quest for Food Shaped the Modern World
- De: Lizzie Collingham
- Narrado por: Jennifer M. Dixon
- Duración: 12 h y 3 m
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In The Taste of Empire, acclaimed historian Lizzie Collingham tells the story of how the British Empire's quest for food shaped the modern world. Told through 20 meals over the course of 450 years, from the Far East to the New World, Collingham explains how Africans taught Americans how to grow rice, how the East India Company turned opium into tea, and how Americans became the best-fed people in the world.
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Overall really interesting and informative
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Lost Feast
- Culinary Extinction and the Future of Food
- De: Lenore Newman
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When we humans love foods, we love them a lot. In fact, we have often eaten them into extinction, whether it is the megafauna of the Paleolithic world or the passenger pigeon of the last century. In Lost Feast, food expert Lenore Newman sets out to look at the history of the foods we have loved to death and what that means for the culinary paths we choose for the future.
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Well researched
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The Soul of a Chef
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In his second in-depth foray into the world of professional cooking, Michael Ruhlman journeys into the heart of the profession. Observing the rigorous Certified Master Chef exam at the Culinary Institute of America, the most influential cooking school in the country, Ruhlman enters the lives and kitchens of rising star Michael Symon and the renowned Thomas Keller of the French Laundry. This fascinating audiobook will satisfy any listener's hunger for knowledge about cooking and food, the secrets of successful chefs, at what point cooking becomes an art form, and more.
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Good Fun, Even if You Don't Cook!
- De Gillian en 12-02-16
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Culinary Reactions
- The Everyday Chemistry of Cooking
- De: Simon Quellen Field
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When you're cooking, you're a chemist! Every time you follow or modify a recipe you are experimenting with acids and bases, emulsions and suspensions, gels and foams. In your kitchen you denature proteins, crystallize compounds, react enzymes with substrates, and nurture desired microbial life while suppressing harmful microbes. And unlike in a laboratory, you can eat your experiments to verify your hypotheses.
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Culinary Reactions - The Chemical Formulas to Cook
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Flavor
- The Science of Our Most Neglected Sense
- De: Bob Holmes
- Narrado por: Jonathan Yen
- Duración: 10 h y 19 m
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Can you describe how the flavor of halibut differs from red snapper? How Brie differs from cheddar? For most of us, unfortunately, the answer is: badly. Flavor remains a vague, undeveloped concept we don't know enough about to describe - or to appreciate - fully. In Flavor, Bob Holmes shows us just how much we're missing. He tackles questions like why cake tastes sweetest on white plates, how wine experts' eyes fool their noses, and how language affects flavor.
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Horrible narration
- De Sandra T.S. en 11-15-18
De: Bob Holmes
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The Making of a Chef
- Mastering Heat at the Culinary Institute of America
- De: Michael Ruhlman
- Narrado por: Jeff Riggenbach
- Duración: 12 h y 14 m
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Ruhlman propels himself and his readers through a score of kitchens and classrooms, from Asian and American regional cuisines to lunch cookery and even table waiting, in search of the elusive, unnamable elements of great cooking.
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Interesting subject, terrible presentation.
- De JLouis en 07-22-07
De: Michael Ruhlman
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The Domestic Revolution
- How the Introduction of Coal into Victorian Homes Changed Everything
- De: Ruth Goodman
- Narrado por: Jennifer M. Dixon
- Duración: 11 h y 17 m
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No single invention epitomizes the Victorian era more than the black cast-iron range. Aware that the 21st-century has reduced it to a quaint relic, Ruth Goodman was determined to prove that the hot coal stove provided so much more than morning tea: It might even have kick-started the Industrial Revolution. Wielding the wit and passion seen in How to Be a Victorian, Goodman traces the tectonic shift from wood to coal in the mid-16th century - from sooty trials and errors during the reign of Queen Elizabeth I to the totally smog-clouded reign of Queen Victoria.
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Zombie Apocalypse
- De PeachPecan en 12-25-20
De: Ruth Goodman
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Cultured: A World History of Cheese
- De: Janet Fletcher, The Great Courses
- Narrado por: Janet Fletcher
- Duración: 4 h y 45 m
- Grabación Original
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General
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Historia
Think of Cultured: A World History of Cheese as a 10-episode cheese course, or a cheese plate large enough to contain a well-rounded sampling of great cheeses from around the world. Janet Fletcher, a noted food writer and publisher of the Planet Cheese blog, provides deeper (and delectable) insights into a familiar food you only think you know. Included in this Audible Original are peeks at the nine steps of cheesemaking, the 10 most important cheese families, and tips on how to taste cheese with the same refined palate as a professional cheese judge.
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A Grate Listen
- De Anonymous User en 03-13-22
De: Janet Fletcher, y otros
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The Main Dish
- De: Michael Ruhlman
- Narrado por: Kevin T. Collins
- Duración: 1 h y 11 m
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Michael Ruhlman, author of best-selling books about professional cooking and chefs and best-selling cookbooks with such chefs as Thomas Keller, Eric Ripert, and Michael Symon, turns his reporter's eye and engaging style on himself to answer the question "how on earth did I get here?" In an unlikely and unplanned series of chance connections, and work often motivated primarily by fear of poverty, he managed to carve a unique place for himself in the increasingly obsessive world of restaurants, chefs, and writers.
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Awesome!
- De Meowley en 03-26-24
De: Michael Ruhlman
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And a Bottle of Rum
- A History of the New World in Ten Cocktails
- De: Wayne Curtis
- Narrado por: Mike Chamberlain
- Duración: 10 h y 7 m
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And a Bottle of Rum tells the raucously entertaining story of America as seen through the bottom of a drinking glass. With a chapter for each of 10 cocktails, Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America.
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A nice intersection of history and rum
- De Garshom L. Arkoff en 05-10-23
De: Wayne Curtis
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24 Hours in Ancient China
- A Day in the Life of the People Who Lived There
- De: Yijie Zhuang
- Narrado por: Kathleen Li
- Duración: 7 h y 30 m
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Spend twenty-four hours with the ancient Chinese. Travel back to AD 17, during the fourth year of the reign of Wang Mang of the Han dynasty, a vibrant and innovative era full of conflicts and contradictions. But as different as the Han culture might have been to other great ancient civilizations, the inhabitants of ancient China faced the same problems as people have for time immemorial: earning enough money, coping with workplace dramas, and keeping your home in order.
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Fascinating and informative, Compelling stories, all very well written.
- De Zeek en 01-23-25
De: Yijie Zhuang
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The Green Witch's Herb and Plant Encyclopedia
- 150 Ingredients for Everyday Witchcraft
- De: Rowan Morgana
- Narrado por: Stacia Newcomb
- Duración: 7 h y 4 m
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Infusing your craft with plants and herbs is a powerful way to connect to Mother Earth. This green witchcraft encyclopedia explores the most essential magical plants, offering you a complete resource for safely growing, foraging, harvesting, and using everything from aloe to valerian. Discover greater harmony with nature as you harness the natural energy of plants to create healing and balance in your life.
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Beautifully written and so informative!
- De Melanie Rogers en 01-05-25
De: Rowan Morgana
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The Intelligent Gardener
- Growing Nutrient-Dense Food
- De: Steve Solomon, Erica Reinheimer - With
- Narrado por: Matthew Boston
- Duración: 11 h y 38 m
- Versión completa
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To grow produce of the highest nutritional quality the essential minerals lacking in our soil must be replaced, but this re-mineralization calls for far more attention to detail than the simple addition of composted manure or NPK fertilizers. The Intelligent Gardener demystifies the process, while simultaneously debunking much of the false and misleading information perpetuated by both the conventional and organic agricultural movements. In doing so, it conclusively establishes the link between healthy soil, healthy food, and healthy people.
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Seems to revel in putting down all other approaches
- De Charles Phillips en 07-09-20
De: Steve Solomon, y otros
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The Plant-Based Solution
- America's Healthy Heart Doc's Plan to Power Your Health
- De: Joel K. Kahn MD, John Mackey - foreword
- Narrado por: Tristan Morris
- Duración: 7 h y 3 m
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With The Plant-Based Solution, leading cardiologist Dr. Joel Kahn shows how everyone can cultivate optimal well-being with a whole-foods, plant-based diet. Known as America's Healthy Heart Doc, Dr. Kahn has already helped thousands of people prevent and reverse heart disease. But what about other chronic conditions, such as adult diabetes, obesity, gut health, osteoporosis, autoimmune disease, and even low sex drive? It turns out that all these conditions and more can be improved with a plant-based diet-and Dr. Kahn has the evidence to prove it.
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Not as expected
- De Debbie Keadle en 01-10-19
De: Joel K. Kahn MD, y otros
Lo que los oyentes dicen sobre The Flavor Equation
Calificaciones medias de los clientesReseñas - Selecciona las pestañas a continuación para cambiar el origen de las reseñas.
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- Glenn Crawford
- 08-30-22
nice book full of good info
nicely done, well read book. full of good info for the kitchen and PDFs charts etc...
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- mehndiartist
- 09-19-22
Nice details
So far enjoyable. Read nicely. Cringed to hear the repeated mispronunciation of “kefir” but narration overall excellent. Sometimes felt a little fast when ingredients were read. Lots of imagery in the writing makes you feel immersed in the cooking experience so lends well to audiobook format. I do not recommend putting the drop of blue food-safe dye on your tongue to test out whether you are a super taster!! Like me you might feel like you fell for a trick! 😂
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- A. Yoshida
- 05-11-23
Good Info on Food Science and Indian Recipes
The book provided a lot of useful information on food science (sometimes very technical). A majority of the recipes are of Indian cuisine (so they're not really essential recipes unless that's the type of food you want to cook).
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- J Cas
- 08-27-24
Boring details about things that need no explanation
A waste of time, filler paragraphs that go on and on about things like the cuisine you grow up with shapes your palate, ingredients impact color, aroma is memorable, coffee smells nice, teeth and tongue explore taste, grilling is enjoyable, side dishes are fun, etc.
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