Oakland profile picture
4 days ago - Translate

The Flavor Equation: Gingerbread Cake with Date Syrup Bourbon Sauce We’re heading into fall, cooler temperatures necessitate warmer flavors and
this week I share my recipe for the classic gingerbread cake that comes out
of the Chapter on Fieriness in my new book, The Flavor Equation. Ginger is
prized for its fragrance and heat in both sweet and savory preparations and
in gingerbread, it’s the star ingredient.
http://abrowntable.com/home/th....e-flavor-equation-gi

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Discover the world at Altruu, The Discovery Engine
    Oakland profile picture
6 days ago - Translate

The Flavor Equation: Spotlight on Sound Welcome to my second installment of our journey of flavor as we prepare for
the publication date of The Flavor Equation (October 27, learn more here).
Last week I introduced you to both Emotion and Taste—and mentioned the
promotion I’m running with some remarkable promotional partners over the
next few weeks. I hope you’ll take a look here at how you can access some
of the great content I’ve put together for you, and take part in winning
the great prize packet.
http://abrowntable.com/home/th....e-flavor-equation-so


Discover the world at Altruu, The Discovery Engine
    Oakland profile picture
8 days ago - Translate

spicy eggplant with ground lamb Of all the cuts and types of lamb available, I always keep a bit of ground
American lamb in my freezer. There’s so much that can be done with ground
meat - shape them into burgers or kebabs, add them to a casserole or a
stir-fry like I’ve done today. Savoriness and heat are built in this recipe
through a few pantry staples.
http://abrowntable.com/home/sp....icy-eggplant-with-gr

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Discover the world at Altruu, The Discovery Engine
    Oakland profile picture

The Flavor Equation : Sumac and Saffron Refresher Over the next few weeks, I’m going to be giving you little snippets from my
upcoming book, The Flavor Equation, and share a new recipe for you to try
until my book goes on sale October 27. This week it’s all about Emotion and
Taste and their role in Flavor. Our emotions help influence our taste and
taste in turn helps influence our emotions. When I’m happy and want to
celebrate I often turn to lemon, lime, or passion fruit based sweets. I
find them extremely comforting. When I’m feeling down, I lean towards food
that I ate as a kid when I was feeling sick or sad; kanji/congee is a dish
that does that for me. Think about the last time you were happy or sad,
what did you crave or what did you avoid eating and drinking?
http://www.abrowntable.com/hom....e/the-flavor-equatio

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Discover the world at Altruu, The Discovery Engine
    Oakland profile picture

The Flavor Equation: Deep Dive into Emotion and Taste With six weeks left until my new cookbook, The Flavor Equation, comes out,
it’s time to not only give you a taste of what to expect (no pun
intended!), but to take you on a journey to explore what I’ve identified to
be the six components that make up Flavor. From today until October 27th,
I’ll take a closer look at each element that makes up The Flavor Equation:
Emotion, Sight, Sound, Mouthfeel, Aroma, and Taste. Plus, I’ve created
special bonus content and partnered with some amazing brands to amplify
each element and get you immersed in the experience. Excited? I am too.
Keep reading to find out more.
http://www.abrowntable.com/hom....e//the-flavor-equati

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Discover the world at Altruu, The Discovery Engine