The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes

(Author) (Illustrator)
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Product Details
Price
$35.00  $32.55
Publisher
Chronicle Books
Publish Date
Pages
352
Dimensions
8.1 X 10.1 X 1.2 inches | 3.45 pounds
Language
English
Type
Hardcover
EAN/UPC
9781452182698

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About the Author
Nik Sharma is the author, photographer, and recipe developer behind Nik Sharma Cooks/A Brown Table and The Flavor Files newsletter and the recipient of an IACP Trailblazer Award. He has appeared on Chef's Secrets: The Science of Cooking (PBS), The Road to Cooking, and the upcoming series Confluence (PBS). Nik's work has garnered multiple awards from Saveur, Parade, Better Homes & Gardens, and the American Food Journalism Awards. His first book, Season, was a James Beard and IACP awards finalist. His second cookbook, The Flavor Equation, was a James Beard Award, IACP Award, and British Guild of Food Writers Award finalist and winner of the silver medal at The German Academy of Gastronomy. Nik's latest cookbook, Veg-table, debuted in October 2023. He lives in Los Angeles, CA.
Reviews

"Nik Sharma answers the hows and whys of taste from a scientific perspective as well as one from a well-seasoned cook. The multicultural flavors that are sure to entice anyone's taste buds to spring into action. Anyone wanting to take a deep dive into how to make food taste better will revel in Nik's thoroughly researched--and gorgeously photographed--treatise on the topic." --David Lebovitz, author, My Paris Kitchen and Drinking French


"Nik Sharma has created an irresistible book that makes you want to immediately jump in the kitchen. There is not a single recipe that I would not want to cook, I am dying to make them all! This book helps you understand the deep complexities that surround our food, and how much it can mean to us." --Pati Jinich, chef, cookbook author and host of PBS Pati's Mexican Table


As with his previous book, recipes are easy to follow and the photographs are mouth-watering. Helpful diagrams, charts, and illustrations are presented throughout. This book will appeal both to those who want to expand their Indian cooking repertoire and those who want to know more about the scientific background behind cooking itself.--Library Journal


"Whatever your skill level in the kitchen, with its more than 100 recipes, illustrated diagrams, and Sharma's own evocative photography, The Flavor Equation is an engrossing guide to elevating simple dishes into holistic experiences." --Eater, Best New Cookbooks Fall 2020


"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, chef and author of Jerusalem


"The Flavor Equation is written by someone who understands flavor first. This is not a book for geeks who want to deep dive into amino acids, gels, and osmosis. This is a book about how to turn out food that optimizes flavor. Nik Sharma and others are teaching us that good food is not about technique per se: years standing in front of the stove, advanced knife skills, and mastering pastry technique. It's about crafting flavor through an understanding of what flavor actually is." -Christopher Kimball, founder, Milk Street(from the foreword)


"Some consider cooking to be a series of chemical and thermodynamic reactions, others see it as an embodiment of heart, emotion, culture, and family. In The Flavor Equation, Nik Sharma shows us how these elements--the brain and the heart--are not at odds with each other, but that they are in fact intimately intertwined. Understanding their interaction is the key to unlocking flavor in your own cooking, as Nik demonstrates in this beautiful and intelligent book." --J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com


"The Flavor Equation is destined to be classic: original, thought-provoking, and illuminating. It is a book that will change the way you think about food and cooking, and will help to make all your other cookbooks make sense." --Nigella Lawson, author of At My Table


"In The Flavor Equation, Nik marries the art and science of cuisine. It offers a holistic approach to cooking at home; one that celebrates both chemistry and emotion, in both the creation and enjoyment of our meals." --Stella Parks, pastry chef and author of BraveTart: Iconic American Desserts


"If you're interested in flavor--and every cook is, that's what we constantly think about--this book is for you. I haven't learned so much from a single book in a very long time. I'm now cooking my way through it." --Diana Henry, James Beard award-winning author of A Bird in the Hand