The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes
R 488
or 4 x payments of R122.00 with
Availability: Currently in Stock
Delivery: 10-20 working days
Condition: USED (All books are in used condition)
Condition - Very Good The item shows wear from consistent use, but it remains in good condition and functions properly. Item may arrive with damaged packaging or be repackaged. It may be marked, have identifying markings on it, or have minor cosmetic damage. It may also be missing some parts/accessories or bundled items.
The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential 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|A global scientific approach to cooking from bestselling 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 readers 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
