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emleemay 's review for:
During quarantine this year, I was doing a lot of cooking and baking to pass the time and to make myself feel better. I made the best chocolate chip cookies ever. I found a spaghetti and meatballs recipe I actually liked (I skipped the veal because who even knows where you find that?) and managed to not make the meatballs rubbery.
So when I got the opportunity to review a few new cookbooks, I jumped at the chance.
[b:The Flavor Equation|50998820|The Flavor Equation The Science of Great Cooking Explained in More Than 100 Essential Recipes|Nik Sharma|https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1591379640l/50998820._SX50_.jpg|75845653], as promised, puts the emphasis on bold complex flavours. I enjoyed reading about different types of flavours and how best to pair them, and I also liked that this book contained a lot of appealing pictures. I have never before made any recipe that doesn't come with a picture - I'm a visual person - so it was nice to see a book full of them.
There are many different kinds of recipes in [b:The Flavor Equation|50998820|The Flavor Equation The Science of Great Cooking Explained in More Than 100 Essential Recipes|Nik Sharma|https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1591379640l/50998820._SX50_.jpg|75845653], but most of them take inspiration from Sharma's upbringing in India. I recommend having ghee, garam masala and turmeric on hand if you are even thinking of opening this book. Heat from chillis is often listed as optional.
I have made two recipes so far-- the lamb koftas and the beef chilli fry with pancetta.
Now this may well be my fault, but I will say that neither looks quite as aesthetically pleasing as it does in the book. That being said, I thought both tasted great. The lamb koftas were full of garlic, ginger and spices, with just a hint of heat. I would definitely make those again.
The beef chili fry had a very interesting flavour, heavy on the cloves and cinnamon, which I personally liked, but not everyone did. Certainly neither one lacked for flavour. I now have my eye on a number of other recipes I want to try.
I'm pretty impressed so far. I will say that I wouldn't consider most of these recipes "everyday recipes". By that, I mean a number of them may require you to buy or order special ingredients, obviously depending on what you usually cook. I don't personally have pomegranate molasses, date syrup, or tamarind paste lying about the house. I had most of the spices, but amchur powder and nigella seeds were new to me.
If anyone else makes anything good from this book, let me know
So when I got the opportunity to review a few new cookbooks, I jumped at the chance.
[b:The Flavor Equation|50998820|The Flavor Equation The Science of Great Cooking Explained in More Than 100 Essential Recipes|Nik Sharma|https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1591379640l/50998820._SX50_.jpg|75845653], as promised, puts the emphasis on bold complex flavours. I enjoyed reading about different types of flavours and how best to pair them, and I also liked that this book contained a lot of appealing pictures. I have never before made any recipe that doesn't come with a picture - I'm a visual person - so it was nice to see a book full of them.
There are many different kinds of recipes in [b:The Flavor Equation|50998820|The Flavor Equation The Science of Great Cooking Explained in More Than 100 Essential Recipes|Nik Sharma|https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1591379640l/50998820._SX50_.jpg|75845653], but most of them take inspiration from Sharma's upbringing in India. I recommend having ghee, garam masala and turmeric on hand if you are even thinking of opening this book. Heat from chillis is often listed as optional.
I have made two recipes so far-- the lamb koftas and the beef chilli fry with pancetta.
Now this may well be my fault, but I will say that neither looks quite as aesthetically pleasing as it does in the book. That being said, I thought both tasted great. The lamb koftas were full of garlic, ginger and spices, with just a hint of heat. I would definitely make those again.
The beef chili fry had a very interesting flavour, heavy on the cloves and cinnamon, which I personally liked, but not everyone did. Certainly neither one lacked for flavour. I now have my eye on a number of other recipes I want to try.
I'm pretty impressed so far. I will say that I wouldn't consider most of these recipes "everyday recipes". By that, I mean a number of them may require you to buy or order special ingredients, obviously depending on what you usually cook. I don't personally have pomegranate molasses, date syrup, or tamarind paste lying about the house. I had most of the spices, but amchur powder and nigella seeds were new to me.
If anyone else makes anything good from this book, let me know