(as of Oct 08,2020 08:43:11 UTC – Details)
“Deep and illuminating, fresh and highly informative. a most brilliant achievement.” – Yotam Ottolenghi
“[A] beautiful and intelligent book.” – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com
Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor.
The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes.
In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes.
• Provides inspiration and knowledge to both home cooks and seasoned chefs
• An in-depth exploration into the science of taste
• Features Nik Sharma’s evocative, trademark photography style
The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time.
Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake.
• A global, scientific approach to cooking from bestselling cookbook author Nik Sharma
• Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more
• Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown
• Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America’s Most Imaginative Chefs by Karen Page and Andrew Dornenburg; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.
From the Publisher
The Flavor Equation
Taste + Sight + Aroma + Sound + Mouthfeel + Emotion = Flavor
A groundbreaking new cookbook from Nik Sharma
The James Beard-nominated author, beloved blogger, and molecular scientist by trade, gives us a science-based cookbook that marries ease with beauty, and introduces us to an entirely new way to cook: through the science of flavor and sensation.
“Nik Sharma… puts his background in molecular biology to good use in this fascinating, deeply researched book.” —The New York Times, Best Fall Cookbooks 2020
“Everything Nik Sharma touches is suddenly more delicious, and I’d say it’s magic, but he’s more than delighted to have you know it’s science—and generous enough to share the knowledge.” —Food & Wine, Best Fall Cookbooks 2020
Explore flavor through more than 100 delicious recipes + more than 150 evocative photographs
You rely on a variety of senses and feelings when you eat: sight, sound, mouthfeel, aroma, taste and even our emotion and memories help us to perceive these sensations.
Through recipes, introductions, and illustrations, The Flavor Equation explains the simplest ways to play up any and all of these sensations to cook the most flavorful food.
Early Praise for The Flavor Equation
“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
“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 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
Named One of the Best Fall Cookbooks by The New York TImes, Eater, Epicurious, TheKitchn, and more
“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
“If there’s one book out this fall that I think has true lasting power—you know, Joy of Cooking-level lasting power—it’s this one… Sharma is a cook’s cook. He’s able to elucidate even the most fancy techniques.”—Epicurious
“In another life, Nik Sharma was a molecular biologist—but just because he traded his lab coat in for a chef’s coat doesn’t mean he’s no longer a scientist. Sharma’s recipes are thoroughly researched and meticulous in their execution.”—The Kitchn
The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes