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
superstar scientist food blogger and author of the buzz-generating Season cookbook. 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
