Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes

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 (U.K.), Delicious Magazine (U.K), The Times (Ireland), Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook)


\”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


Named one of the Best Fall Cookbooks 2020 by Eater, Epicurious, and Chowhound.

Format: Hardback
Pages: 352
Imprint: Chronicle US
Publication date: 01/10/2020