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The Flavor Equation

The Science of Great Cooking Explained + More Than 100 Essential Recipes
By Nik Sharma ; Illustrated by Matteo Riva
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Named one of the Best Fall Cookbooks 2020 by Eater, Epicurious, and Chowhound.  "Deep and illuminating, fresh and highly informative… a most brilliant achievement." –Yotam Ottolenghi "[A] beautiful and intelligent book." –J. Ken...
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"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

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REVIEWS

Named one of the Best Fall Cookbooks 2020 by Eater, Epicurious, and Chowhound. 

"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
Format: Hardcover
Pages: 352
Size: 8 X 10
Publication Date: 10/27/2020
ISBN: 9781452182698

Nik Sharma is the writer, photographer, and recipe developer behind A Brown Table, an award-winning blog, and Season, his first cookbook, which was featured on the New York Times best cookbooks list in Fall 2018. Nik lives in Santa Monica, California.

"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
 
"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
 
"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

"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
 
“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