FUNDAMENTALS OF FLAVOR

The perfect marriage of science and deliciousness An essential modern kitchen companion Hetty Lui McKinnon James Beard Award winning chef author and food writer Acclaimed cookbook author America s Test Kitchen Editor in Residence and molecular biologist Nik Sharma brings his deep scientific knowledge delicious recipes and stunning photography to home cooks with Fundamentals of Flavor These 100 recipes deepen your understanding of how fire earth air and water improve your kitchen techniques and the flavor of your meals Building on the science forward thinking of The Flavor Equation and the accessibility of his award winning Veg Table Nik Sharma s latest cookbook brings fascinating technical know how to exciting everyday recipes In these pages Sharma explores the four powerful elements of nature and their profound influence on how we cook delving into such topics and dishes as Fire How caramelization deepens the flavor of Caramelized Shallot and Feta Labneh Dip Earth How salt s minerality brings crispness to Salt Baked New Potatoes with Gochujang Vinaigrette Air Why drying out cookie dough results in perfect Extra Rich Chocolate Cinnamon Crinkle Cookies Water Why sous vide is the best way to cook a hearty tender loaf of Icelandic Rye Bread And