"In this groundbreaking book, Nik Sharma, scientist, food blogger, and cookbook author, guides home cooks on an exploration of flavor via 125 recipes. He demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes, providing inspiration and knowledge to both home cooks and seasoned chefs"--

"In this groundbreaking cookbook, Yotam Ottolenghi and Ixta Belfrage offer a next-level approach to vegetables that breaks down the fundamentals of cooking into three key elements: process, pairing, and produce. For process, Yotam and Ixta show how easy techniques such as charring and infusing can change the way you think about cooking. Discover how to unlock new depths of flavor by pairing vegetables with sweetness, fat, acidity, or chile heat, and...

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...

Every great dish has a centre of gravity, a flavour or essence that pulls together other ingredients into a coherent and compelling whole. Indian curry spices, fiery Thai chilis, lemony citrus, smoky barbecue rubs-these are all flavours that we adore and that get our taste buds asking for more. Flavour is, quite simply, what makes us passionate about food and drink. At last, here is a cookbook that focuses on this fundamental concept. Organized around...

In the West, we have identified only four basic tastes - sour, sweet, salty, and bitter - that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the past century, an additional flavor has entered the culinary lexicon: umami, a fifth taste impression that is savory, complex, and wholly distinct. Combining culinary history with recent research into the chemistry, preparation, nutrition, and culture...

From My Little Pony to the Sex Pistols: An engaging exploration of why we love what we love. Katy Perry. Wes Anderson. Coldplay. Star Wars. Hamilton. Gilmore Girls. We all have our most and least favorite things. But why? In this smart, funny, and well-researched audiobook, Benjamin Errett brings together the latest findings from the worlds of psychology, criticism, neuroscience, market research, and more to examine what taste really means-and what...

"Home coffee-making authority introduces you to the wide world of coffee flavor"--

At Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed...

From the authors of the best-selling and genre-defining cocktail book Death & Co, Coctail Codex is a comprehensive primer on the craft of mixing drinks that employs the authors' unique "cocktail families" approach to give drink-makers of every level the tools to understand, execute, and improvise both classic and original cocktails--

This engaging and approachable (and humorous!) guide to taste and flavor will make you a more skilled and confident home cook.