Chronicle Books Fundamentals of Flavor: 100 Recipes for the Science of Better Cooking - Hardcover | English
Product details
| Management number | 253810855 | Release Date | 2026/10/24 | List Price | CA$29.20 | Model Number | 253810855 | ||
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Fundamentals of Flavor: 100 Recipes for the Science of Better Cooking
Explore the intersection of science and deliciousness with Nik Sharma's "Fundamentals of Flavor." This essential modern kitchen companion brings deep scientific knowledge, enticing recipes, and stunning photography to home cooks.
Building on the success of "The Flavor Equation" and "Veg-Table," this cookbook delves into how the four elements of nature—fire, earth, air, and water—can enhance your cooking techniques and the flavor of your meals. Discover how caramelization deepens flavor in dishes like Caramelized Shallot and Feta-Labneh Dip, how salt's minerality adds crispness to Salt-Baked New Potatoes with Gochujang Vinaigrette, why drying cookie dough yields perfect Extra Rich Chocolate-Cinnamon Crinkle Cookies, and how sous vide achieves a tender Icelandic Rye Bread.
Featuring over 150 evocative photographs and more than 20 infographics designed to simplify scientific principles, "Fundamentals of Flavor" is a beautiful, foundational reference for home cooks eager to expand their culinary knowledge and create big flavors.
Key Features & Benefits:
- 100 recipes that explore the science behind better cooking.
- Focuses on the influence of fire, earth, air, and water on flavor.
- Includes practical applications and delicious dishes.
- Over 150 stunning photographs and 20+ simplifying infographics.
- Written by acclaimed cookbook author and molecular biologist Nik Sharma.
Specifications:
- Author: Nik Sharma
- Publisher: Chronicle Books
- Publication Date: September 22, 2026
- Language: English
- Print Length: 352 pages
- Binding: Hardcover
- Dimensions: 21.21 x 2.64 x 26.42 cm
- Weight: 1.42 kg (1424g)
- ISBN-10: 1797216333
- ISBN-13: 978-1797216331
This cookbook is a perfect addition for anyone who approaches their meals with a hunger for knowledge and a desire for big flavor.
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