The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes, (Hardcover)

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-pr