Science + Art = Flavor
Every time you eat, you rely on your senses and feelings: sight, sound, mouthfeel, aroma, taste, and even emotions and memories. To cookbook author and recipe developer Nik Sharma, it is the combination of these elements that creates flavor.
His new cookbook, The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes, proposes just this. Sharma draws upon his background in molecular biology to explore the science of cooking. Through stunning photography, elegant flow charts, and meticulously curated recipes, he proves how art and science coexist harmoniously in the kitchen.
Here is science plus beauty, an exploration of flavor through more than 100 delicious, meal-centering recipes–rich curries, layered salads, and creamy casseroles. Take his Turmeric Chicken Kebabs with Pineapple (pg. 180), for which he describes how the warm and sweet flavors complement one another, or even Chocolate Miso Bread Pudding (pg. 133), in which salty, smoky, and sweet flavors coalesce to create one sensational dessert. Sharma even invites you to produce your own flavoring extracts, like vanilla or citrus, with a little vodka (pg. 47). With The Flavor Equation, you can become not only a chef, but a scientist.
Named one of the Best Fall Cookbooks in 2020 by over 19 publications, this groundbreaking cookbook is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Whether you’re a home cook or seasoned chef, you need this in your kitchen!
