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The Flavor Equation is a 2020 cookbook by Nik Sharma that examines cooking through the interaction of aroma, taste, texture, sound, and visual perception. Sharma combines recipes, photography, diagrams, and accessible explanations of sensory science to show how ingredients and techniques shape the e...
8.28
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Why this score
Acclaimed Nik Sharma blend of recipes, science, and photography; admired but less universally used than larger references.
Scoring methodology
2
Yotam Ottolenghi and Ixta Belfrage’s *Flavour* is a cookbook focused on plant based cooking. It investigates how ingredient combinations and preparation methods build complex tastes. The book demonstrates flavor science principles offering techniques for maximizing deliciousness in vegetarian dishes...
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