Nik Sharma (author, food blogger, and scientist) dives deep into the most basic of our pantry items - salts, oils, sugars, vinegars, citrus, peppers, and so on - and other approachable spices and herbs, and demonstrates how to convert them into tasty, simple dishes. In that, he provides inspiration and knowledge to both home cooks and seasoned chefs. This book is an in-depth exploration into the science of taste, with about 100 recipes to try in your kitchen.
Perfect gift for home cooks who want to learn more beyond recipes and those interested in the science of food and flavor.
Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more. Finalist for the 2021 IACP Cookbook Award.
"Curious, science-minded cooks who want to know the why behind the food will delight in Nik Sharma’s The Flavor Equation Mr. Sharma, who has written for The New York Times and is the author of Season, puts his background in molecular biology to good use in this fascinating, deeply researched book." –The New York Times
"As someone with his own obsession with flavor, I find Nik Sharma's take on it totally fascinating. It is deep and illuminating, fresh and highly informative. That, combined with his always-sumptuous food and staggering photographs, makes The Flavor Equation a most brilliant achievement." –Yotam Ottolenghi