Over the next few days, I’m going to share behind-the-scenes footage on Instagram and show you what went into making the book; I will also share some of the different cover choices we toyed around with, and reveal the cover for the first time exclusively via my newsletter on Monday, April 27th, 2020. If you haven’t signed up yet, you can do so here. In this book, I get into every aspect of flavor that make up, what I refer to as The Flavor Equation. There will be a lot of science and cooking as we explore what flavor is made up of. Today’s quick recipe is one for roasted carrots. It’s a quick side dish I make during the week and when I have guests over. I use young carrots, which are not as wide as their adult counterparts, so if you swap carrots, watch out for the cooking time and expect to add a few minutes to your roasting time. 2 Tbsp extra-virgin olive oil , divided fine sea salt 2 garlic cloves, peeled and minced 2 Tbsp fresh lime juice zest of 1 lime 1 tsp fish sauce 1 tsp red pepper flakes such as Aleppo, Maras, or Urfa 1/2 tsp ground black pepper
