Nik Sharma puts his background in molecular science to good use in this fascinating, deeply researched book. The James Beard-nominated author and beloved blogger 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! The Flavor Equation provides inspiration and knowledge to both home cooks and seasoned chefs alike with an in-depth exploration into the science of taste alongside recipes that demonstrate how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes!
- Recipes & Written by critically acclaimed Nik Sharma
- Photography by John Birdsall
- Hardcover book, 352 pages
- 100 easy to cook recipes
- 150 beautiful photographs
Nik Sharma, aka The Brown Table, is a molecular biologist turned food writer, photographer, cookbook author, and recipe developer based in California. Though Nik moved from Bombay, India to America to study molecular genetics he - much to the vexation of his parents - decided to quit his career in science and transitioned into cooking. His first foray into the world of cooking began through his blog A Brown Table which over time led to new opportunities. He is currently a food columnist for the San Francisco Chronicle and also writes for Serious Eats and Food and Wine Magazine. You can also find his recipes at Taste and Saveur. His first cookbook, Season: Big Flavors, Beautiful Food (Chronicle Books, October 2nd, 2018) is a James Beard Foundation Award Finalist (Photography) and was also a finalist for the International Association of Culinary Professionals for the Julia Child Award. Nik’s second cookbook, The Flavor Equation focuses on the science of flavor and how we interact with it!