Go beyond recipes in this groundbreaking and bestselling guide to elevating elemental
ingredients to make delicious dishes that hit all the right notes every time. From Nik Sharma
author of Season and Veg-table host of America's Test Kitchen's Flavor Forward and winner
of the 2023 IACP Trailblazer Award. " The Flavor Equation deserves space on the shelf right
next to Salt Fat Acid Heat as a titan of the how-and-why brigade."- The New Yorker Aroma
texture sound emotion-these are just a few of the elements that play into our perceptions of
flavor. In a completely unique and accessible way Nik Sharma takes readers on an in-depth
exploration into the science of taste and demonstrates how to convert approachable spices
herbs and commonplace pantry items into tasty simple dishes. With more than 100 recipes
paired with illustrations anecdotes and Sharma's evocative trademark food photography and
styling The Flavor Equation is a knockout volume that provides inspiration and essential
knowledge to both home cooks and seasoned chefs. Recipes divided into seven sections
include: Brightness: Lemon-Lime Mintade Bitterness: Chocolate Miso Bread Pudding Saltiness:
Roasted Tomato and Tamarind Soup Sweetness: Honey Turmeric Chicken Kebabs with Pineapple
Savoriness: Blistered Shishito Peppers with Bonito Flakes Fieriness: Chicken Lollipops
Richness: Coconut Milk Cake A cookbook that offers a new way of looking at food this is the
perfect gift or self-purchase for home cooks who are interested in the science of food and
flavor. CRITICAL ACCLAIM: Named one of the Best Fall Cookbooks upon its release 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 and NPR. Winner of The Guild of U.K. Food Writers
(General Cookbook) and finalist for the 2021 IACP Cookbook Award. HAILED BY CULINARY
SUPERSTARS: Yotam Ottolenghi calls The Flavor Equation "deep and illuminating fresh and highly
informative … a most brilliant achievement." J. Kenji López-Alt proclaims it "a beautiful and
intelligent book." Nigella Lawson calls it "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." FOR BEGINNERS & SEASONED HOME COOKS: The science of flavor
is made accessible to every reader in these pages with more in-depth information offered in a
comprehensive appendix. Sharma dives deep into the most basic of our pantry items—salts oils
sugars vinegars citrus peppers and more—artfully explaining the science behind why each
flavor component works. Perfect for: Home cooks who want to learn more about food and flavor
Those interested in the science of food Birthday holiday housewarming or graduation gift for
food enthusiasts 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 Ottolenghi
Flavor: A Cookbook Salt Fat Acid Heat: Mastering the Elements of Good Cooking and On
Food and Cooking: The Science and Lore of the Kitchen
