33: The Flavor Equation

from Cookbook Club Hosted by Renee Wilkinson

Sort of like the love child of J. Kenji Lopez-Alt, Christopher Kimball and Samin Nosrat, The Flavor Equation is a cookbook unlike many others. Join us as we share some of the things we learned and the delicious things we cooked from this nerdy food-science book that dives deep on flavor. Resources mentioned in this episode: J. Kenji López-Alt Christopher Kimball Samin Nosrat Joshua McFadden Lessons in Chemistry, by Bonnie Garmus Recipes mentioned in this episode: Stir-fried cabbage (page 219) Shaved brussels sprouts salad (page 112) Green beans with preserved lemons + crème fraîche (page 76) Baked sweet potatoes with maple crème fraîche (page 177) Herb + paneer pulao (page 80) Paneer (Indian Instant Pot Cookbook) Blueberry + Omani lime ice cream (page 98) Roasted cauliflower in turmeric kefir (page 83) Sweet potato honey beer pie (page 129) Paneer + beet salad with mango-lime dressing (page 147) Potato pancakes (page 249) Garlic + ginger dal with greens (page 256) Dal makhani (page 292) Parathas + masala parathas (page 297) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: [email protected] Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Cook along with us! Next cookbook episode (releasing 11/30/2022): Nothing Fancy, by Alison Roman

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33: The Flavor Equation

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How long is this episode of Cookbook Club?

This episode is 28 minutes long.

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This episode was published on November 2, 2022.

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