Nik Sharma

Nik Sharma is molecular biologist turned cookbook author and food photographer. His new book, The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes, has been named one of Fall's Best Cookbooks by Eater, The New York Times, Chowhound, Epicurious, and The Kitchn and many more. Learn more about how you can immerse yourself in The Flavor Equation before it comes out: https://niksharma.chroniclebooks.com/

 

 

Signed copies are available for order at the following independent booksellers: 

 

"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

 

"Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi

 

 

Veg-Table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes Season: Big Flavors, Beautiful Food
Nik Sharma

Books I've Written or Contributed To

Cookies: The New Classics: A Baking Book
Life Is What You Bake It: Recipes, Stories, and Inspiration to Bake Your Way to the Top: A Baking Book
Baking with Dorie: Sweet, Salty & Simple
One Tin Bakes Easy: Foolproof Cakes, Traybakes, Bars and Bites from Gluten-Free to Vegan and Beyond
Herb: A Cook's Companion
Pati Jinich Treasures of the Mexican Table: Classic Recipes, Local Secrets
The Korean Vegan Cookbook: Reflections and Recipes from Omma's Kitchen
Black Food: Stories, Art, and Recipes from Across the African Diaspora [A Cookbook]
Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes
Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries
Cook, Eat, Repeat: Ingredients, Recipes, and Stories
The Arabesque Table: Contemporary Recipes from the Arab World
Ripe Figs: Recipes and Stories from Turkey, Greece, and Cyprus
Rice: A Savor the South Cookbook
My Paris Kitchen: Recipes and Stories [A Cookbook]
Gastro Obscura: A Food Adventurer's Guide
On Food and Cooking: The Science and Lore of the Kitchen (Revised and Updated)
First Bite: How We Learn to Eat
Molecular Gastronomy: Exploring the Science of Flavor
Pollan on Food Boxed Set: The Omnivore's Dilemma; In Defense of Food; Cooked
Bakewise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
The Flavor Thesaurus: A Compendium of Pairings, Recipes and Ideas for the Creative Cook
The Science of Cooking (2001)
Herbs, Spices and Flavourings
The Ultimate Companion to Meat: On the Farm, at the Butcher, in the Kitchen
The Way We Eat Now: How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World
Making Chocolate: From Bean to Bar to s'More: A Cookbook
The Cooking Gene: A Journey Through African American Culinary History in the Old South: A James Beard Award Winner
The Edible Flower Garden
America the Great Cookbook
Food52 Your Do-Anything Kitchen: The Trusty Guide to a Smarter, Tidier, Happier Space
Tasty Pride: 75 Recipes and Stories from the Queer Food Community
Bake from Scratch (Vol 2): Artisan Recipes for the Home Baker
The Staub Cookbook: Modern Recipes for Classic Cast Iron