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The Flavor Equation looks at food and cooking through a scientific lens. What are the necessary components? Under what conditions do they work and why? What is the formula for sweetness, saltiness, fieriness or bitterness? How do emotion, sight, sound, mouthfeel, aroma and taste fit into the equation? Can we tinker with the formulae? However, this is not a textbook, it is a lavishly illustrated cookery book, with easy to follow recipes which take inspiration from cuisines all around the world. It would make a beautiful and informative gift for anyone who takes flavour seriously and wishes to understand more about the science of creating it.
