How important are measurements, really?
Do you have to be so precise when measuring ingredients? After all, what difference does 5g of flour actually make? Got a culinary dilemma? Email feast@theguardian.com
A measly 5g here or there might not be a big deal with some ingredients such as flour, but with the likes of spices, it could change the whole complexion of a dish. Photograph: marilyna/Getty Images/iStockphoto
A measly 5g here or there might not be a big deal with some ingredients such as flour, but with the likes of spices, it could change the whole complexion of a dish. Photograph: marilyna/Getty Images/iStockphoto
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The communal clanging of pestles pounding mortars, the scent of toasted seeds, the warmth of a savoury broth and the intensity of an experience shared with a dining room full of strangers. Appropriately named “Bonding,” this particular course was an interlude during a lunch at Mugaritz in the Basque Country, but the memory was a lasting one.
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Try refreshing your browser. Connecting the dots : Nik Sharma s The Flavor Equation delves into the science of cooking Back to video
Flavour is more than the interplay of just two senses, as was clear to me during this unforgettable meal. Taste and aroma may dominate discussions, but as author Nik Sharma illustrates in his second book,
Now that chilly weather has certainly set in, you may be spending more time at home hunkering down and hibernating, cooking and reading more. I know I have been. Here
By Rachel Forrest
I’m late on my annual cookbook and other food- and drink-related books to enjoy for the holidays because I was so busy with letting you know about which restaurants were open for those holidays.
But now that chilly weather has certainly set in in New England, you may be spending more time at home hunkering down and hibernating, cooking and reading more. I know I have been. Here are some cookbooks and food-related books released in 2020 I’ve enjoyed. Find them at your local bookseller and ask them to order you one if they don’t have it.
Saucy, Tangy, Golden Cauliflower to Make This Week Food52 1/6/2021
–Nik Sharma s follow-up toSeason was dubbed one of the best cookbooks of 2020 by The New York Times, The Washington Post, The New Yorker, Food & Wine
, Serious Eats, Epicurious, Eater, and then some. But calling it a cookbook is complicated. There are over 100 recipes, yes, but there s also a deep deep dive into the science of good food. It s this rare blend that makes The Flavor Equation
the sort of book I ll grab from the shelf for years to come, whether it s for a tangy, saucy cauliflower dish or an explanation on how taste buds work. Keep reading for a Q&A with the author and if you have yet to check out Nik s column, The Kitchen Scientist, here on Food52 well, what are you waiting for?