-
The Flavor Equation
- The Science of Great Cooking Explained + More than 100 Essential Recipes
- Narrated by: Vikas Adam
- Length: 12 hrs and 14 mins
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Publisher's summary
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.
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Puppy Training in 7 Easy Steps
- Everything You Need to Know to Raise the Perfect Dog
- By: Mark Van Wye, Zoom Room Dog Training
- Narrated by: Mark Van Wye
- Length: 3 hrs and 53 mins
- Unabridged
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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
- By Katherine Rodman on 06-04-20
By: Mark Van Wye, and others
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The Triumph of Seeds
- How Grains, Nuts, Kernels, Pulses & Pips Conquered the Plant Kingdom and Shaped Human History
- By: Thor Hanson
- Narrated by: Marc Vietor
- Length: 7 hrs and 30 mins
- Unabridged
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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!
- By Adrian on 03-30-16
By: Thor Hanson
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Lightly
- How to Live a Simple, Serene & Stress-Free Life
- By: Francine Jay
- Narrated by: Casey Turner
- Length: 5 hrs and 23 mins
- Unabridged
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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
- By Amazon Customer on 05-30-19
By: Francine Jay
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Wine for Normal People
- A Guide for Real People Who Like Wine, But Not the Snobbery That Goes with It
- By: Elizabeth Schneider
- Narrated by: Elizabeth Schneider
- Length: 14 hrs and 20 mins
- Unabridged
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This is a fun but respectful (and very comprehensive) guide to everything you ever wanted to know about wine from the creator and host of the popular podcast Wine for Normal People, described by Imbibe magazine as "a wine podcast for the people". More than 60,000 listeners tune in every month to learn a not-snobby wine vocabulary, how and where to buy wine, how to read a wine label, how to smell, swirl, and taste wine, and so much more!
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When they want 5 star wine knowledge but ur 22 y/o
- By Alexia L. on 05-06-21
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Secretariat
- By: William Nack
- Narrated by: Grover Gardner
- Length: 14 hrs and 34 mins
- Unabridged
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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
- By Julie on 06-10-12
By: William Nack
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Buzz
- The Nature and Necessity of Bees
- By: Thor Hanson
- Narrated by: Brant Pope
- Length: 7 hrs and 5 mins
- Unabridged
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Bees are like oxygen: ubiquitous, essential, and, for the most part, unseen. While we might overlook them, they lie at the heart of relationships that bind the human and natural worlds. In Buzz, the beloved Thor Hanson takes us on a journey that begins 125 million years ago, when a wasp first dared to feed pollen to its young. From honeybees and bumbles to lesser-known diggers, miners, leafcutters, and masons, bees have long been central to our harvests, our mythologies, and our very existence. They've given us sweetness and light, the beauty of flowers, and as much as a third of the foodstuffs we eat. And, alarmingly, they are at risk of disappearing.
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Not just honeybees!
- By Joshua R. Jacobs on 11-28-18
By: Thor Hanson
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Sourdough Culture
- A History of Bread Making from Ancient to Modern Bakers
- By: Eric Pallant
- Narrated by: Daniel Henning
- Length: 9 hrs and 54 mins
- Unabridged
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Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival.
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What an awesome book!
- By Peter on 06-06-22
By: Eric Pallant
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It's Only Slow Food Until You Try to Eat It
- Misadventures of a Suburban Hunter-Gatherer
- By: Bill Heavey
- Narrated by: Bill Heavey
- Length: 9 hrs and 26 mins
- Unabridged
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A longtime contributor to Field and Stream, Bill Heavey knew more than a little about hunting and fishing when he embarked on an ambitious project a few years ago to see how far he could get eating wild. But Heavey knew next to nothing about gardening or foraging, and he lives in northern Virginia, close to Washington, D.C. The rural wilds, this was not. Is it any surprise that his tasty triumphs were equaled by his hilarious misadventures?
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Not what I thought, but still loved it.
- By Austin Kelley on 12-08-16
By: Bill Heavey
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Horses Never Lie, 2nd Edition
- The Heart of Passive Leadership
- By: Mark Rashid
- Narrated by: Dan Lawson
- Length: 7 hrs and 6 mins
- Unabridged
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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
- By Julie Lynn on 05-08-15
By: Mark Rashid
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For centuries, skeptical foreigners - and even millions of Americans - have believed there was no such thing as American cuisine. In recent decades, hamburgers, hot dogs, and pizza have been thought to define the nation's palate. Not so, says food historian Paul Freedman, who demonstrates that there is an exuberant and diverse, if not always coherent, American cuisine that reflects the history of the nation itself.
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Interesting subject, terrible presentation.
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Salt, Fat, Acid, Heat
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A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters.
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EXCELLENT, BUT...
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Molecular Gastronomy
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This book will appeal to foodies and those who are deprived of cookbooks in audio format. Molecular Gastronomy documents the sensory phenomena of eating and uses basic physics to put to bed many culinary myths. This audiobook presents pieces of conventional wisdom - such as whether it is better to make a stock by placing meat in already boiling water, or water before it is boiled - and gives its history before making scientific pronouncements.
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Yawn
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Cooked
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In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
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A bit bland
- By Mark on 12-12-14
By: Michael Pollan
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What Einstein Didn't Know
- Scientific Answers to Everyday Questions
- By: Robert L. Wolke
- Narrated by: Sean Runnette
- Length: 8 hrs and 23 mins
- Unabridged
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How does soap know what's dirt? How do magnets work? Why do ice cubes crackle in your glass? And how can you keep them quiet? These are questions that torment us all. Now Robert L. Wolke, professor emeritus of chemistry at the University of Pittsburgh, provides definitive - and amazingly simple - explanations for the mysteries of everyday life.
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A funny thing happened on the way to a great book
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By: Robert L. Wolke
What listeners say about The Flavor Equation
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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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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- 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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- 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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