The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes
The molecular gastronomy revolution of the 2000s was a huge win for chemistry and its relationship with the public – it made our science relatable, accessible and relevant like few other things could, and it showed that science and art are not mutually exclusive. I think a strong understanding of this is also key to a good food science book. Although it has its highlights, The Flavor Equation doesn’t really get it right. Ultimately, it feels like the reluctant love child of a bizarre school science textbook and an excellent recipe book. Nik Sharma is a food journalist based in California...
Source: chemistryworld.com