Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Saveur, CNN Travel, The Kitchn, Chowhound, The Boston Globe, The Chicago Tribune, NPR Here & Now, Forbes, Martha Stewart Living, The Smithsonian, The SF Chronicle, LA Times, Serious Eats, The New Yorker, The Washington Post, and many more.
"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 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.