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Best cookbooks of 2020: 12 inspiring books that uplifted us in the kitchen
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You can save almost any overseasoned or oversalted soup, stew or sauce with these tips
G. Daniela Galarza, The Washington Post
Dec. 16, 2020
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Creamy Chicken Tortilla Soup for Two.Photo by Tom McCorkle for The Washington Post. The amount of salt and pepper you want to use is your business. I don t like to get in people s business, writes Vertamae Smart-Grosvenor in the introduction to her seminal Vibration Cooking, or The Travel Notes of a Geechee Girl. I think about that a lot when I m developing recipes, because it s the truth: One person s perfectly seasoned chowder, soondubu jjigae or pozole is another s overseasoned mistake.
Nik Sharma
toggle caption Nik Sharma
Brown sugar granules under a microscope, taken at the Biological Imaging Facility at the University of California, Berkeley. Nik Sharma
For cookbook author and recipe developer Nik Sharma, flavor is a full-body experience beyond aroma and taste. His new cookbook,
Drawing upon his background in molecular biology, Nik brings scientific inquiry to his cooking. As he develops recipes, he consults research papers and maintains a notebook of hypotheses for tracking his ideas. Naturally, we had to ask him to come on our show.
In today s episode, Short Wave reporter Emily Kwong and Short Wave producer Rebecca Ramirez cook two recipes from Nik s book and explore the scientific principles at work.
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This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!
As someone who develops and tests recipes for a living, it s literally my job to describe how and why certain flavor pairings work. Usually, that s a relatively attainable task, but sometimes, when faced with this particular
why? I can t think of a better answer than: Just, because!
Think about pork and brown sugar. And seafood and butter. And beer and sausage. And of course, chicken and vinegar. They just . . . work. These combinations have been around for a long time, in countless cuisines, yet are also constantly revived in new recipes.
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