The Flavor Equation: Essential Recipes for Great Cooking

Named one of the Best Fall Cookbooks of 2020 by The New York Times, Eater, Epicurious, Food & Wine, Saveur, CNN Travel, The Kitchn, Chowhound, The Boston Globe, and The Chicago Tribune, "The Flavor Equation" is a groundbreaking new cookbook from Nik Sharma. Sharma, a James Beard-nominated author, beloved blogger, and molecular scientist by trade, presents a science-based cookbook that marries ease with beauty, introducing an entirely new way to cook: through the science of flavor and sensation.

"Nik Sharma... puts his background in molecular biology to good use in this fascinating, deeply researched book," notes The New York Times. "Everything Nik Sharma touches is suddenly more delicious, and I'd say it's magic, but he's more than delighted to have you know it's science—and generous enough to share the knowledge," praises Food & Wine.

The Flavor Equation explores flavor through more than 100 delicious recipes and over 150 evocative photographs. Sharma explains that we rely on a variety of senses and feelings when we eat: sight, sound, mouthfeel, aroma, taste, and even our emotions and memories help us to perceive these sensations. Through recipes, introductions, and illustrations, the book teaches the simplest ways to play up any and all of these elements to cook the most flavorful food.

Early praise for The Flavor Equation is effusive. Yotam Ottolenghi calls it "deep and illuminating, fresh and highly informative," while Nigella Lawson declares it "a book that will change the way you think about food and cooking." J. Kenji López-Alt, author of The Food Lab, says the book demonstrates how "the brain and the heart—are not at odds with each other, but that they are in fact intimately intertwined," which is the key to unlocking flavor in one's own cooking.

The Flavor Equation has been hailed as a future classic. Eater praises it as an "engrossing guide to elevating simple dishes into holistic experiences," while Epicurious calls Sharma "a cook's cook" who can "elucidate even the most fancy techniques." The Kitchn notes that although Sharma "traded his lab coat in for a chef's coat," his "recipes are thoroughly researched and meticulous in their execution."

Whether you're a seasoned home cook or just starting out, The Flavor Equation is a must-have resource for understanding and enhancing the flavors in your dishes. With its science-driven approach, stunning visuals, and more than 100 recipes, this book is poised to become an essential addition to any kitchen bookshelf.

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