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Review Quotes:
"Just as
The Flavor Equation helped us understand how flavor works,
Fundamentals of Flavor teaches us how cooking works. Divided into the essential elements--fire, earth, air, and water--Nik Sharma explains the whys of the kitchen with clarity, curiosity, and wonder. From classic techniques like cooking over fire to modern tools like sous vide and the air fryer, he connects everyday science to irresistible recipes. This book will not only make you a smarter, more confident cook but also deepen your appreciation for the magical place we call home. We're lucky to be alive on this earth and at the same time as Nik Sharma."
--Rie McClenny, author
of Make It Japanese
Review Quotes:
"Every book Nik Sharma produces is a marvel. This cookbook explores the four elements--fire, earth, air, and water--and their impact on what and how we cook. Not only will this enhance your understanding of what happens in your kitchen (in an accessible way), but it also gives you irresistible recipes. Sharma's creativity has no limits."
--Diana Henry, British food writer and James Beard-award winning cookbook author
Review Quotes:
"With a scientist's mind and a cook's heart, Nik Sharma has the gift of putting very complex ideas within our reach. Art and science are often seen as two ends of a spectrum, but in
Fundamentals of Flavor, his work shows us the practicality in the art and the beauty in the science that comes from how we--as people and as cultures--connect with the food we make."
--Adam Liaw, Australian chef, cookbook author, and television presenter
Review Quotes:
"
Fundamentals of Flavor is a master class in curiosity. Nik Sharma connects the dots between chemistry and cooking, identity and the elements, showing how fire, earth, air, and water govern everything from caramelization to culture. It's as rigorous as it is poetic--a rare cookbook that teaches you how the world works while making you hungry."
--
Kenji López-Alt,
author of The Food Lab and The Wok
Review Quotes:
"
Fundamentals of Flavor is delicious, generous, and moving. Nik Sharma understands that in bringing our whole self to the table, we open the way for the deepest creativity and most resonant ideas to emerge."
--Kylie Kwong, chef, television presenter, and cookbook author
Review Quotes:
"It's not easy to write a cookbook that is rich in information and research, yet still serves up mouthwatering recipes. Nik Sharma has done it all.
Fundamentals of Flavor is the perfect marriage of science and deliciousness. An essential modern kitchen companion."
--Hetty Lui McKinnon, James Beard Award-winning cookbook author and food writer
Review Quotes:
"Another wonderful book from the incomparable Nik Sharma. Much like his love for chemistry and cooking, in Fundamentals of Flavor he showcases how the perfect combination of elements brings richness to both life and food. This book, with its trademark combination of science, stories, and Sharma-styled recipes, is the perfect example of an entity whose sum far exceeds that of its individual, elemental parts. A timely reminder that everything is better when you weave together the best elements of many cultures."
--Dr. Suze Kundu, nanochemist and science communicator
Biographical Note:
Nik Sharma is the bestselling author of cookbooks celebrated for blending culinary science with deeply personal storytelling:
Season,
The Flavor Equation, and
Veg-Table. A former molecular biologist, Sharma brings a unique lens to the kitchen, where flavor is both a feeling and a formula. He serves as Editor in Residence at America's Test Kitchen, where he hosts the YouTube show
Flavor Forward with Nik Sharma, is a co-host of the show
In the Test Kitchen on Netflix, and is a cast member on the upcoming America's Test Kitchen show on PBS. Sharma is the creator of the award-winning blog
Nik Sharma Cooks (formerly
A Brown Table), and his writing and photography have been featured in
The San Francisco Chronicle,
The New York Times,
The Guardian, and
The Wall Street Journal, among others. He lives in Los Angeles, California, where he's always dreaming up his next recipe.
Review Quotes:
"This is going to be THE gift of the year...I am going to literally study it."--
Maggie Hoffman,
The Dinner Plan
Publisher Marketing:
"The perfect marriage of science and deliciousness. An essential modern kitchen companion." --Hetty Lui McKinnon, James Beard Award-winning chef, author, and food writer
Acclaimed cookbook author, America's Test Kitchen Editor in Residence, and molecular biologist Nik Sharma brings his deep scientific knowledge, delicious recipes, and stunning photography to home cooks with
Fundamentals of Flavor
. These 100 recipes deepen your understanding of how fire, earth, air, and water improve your kitchen techniques and the flavor of your meals.
Building on the science-forward thinking of
The Flavor Equation and the accessibility of his award-winning
Veg-Table, Nik Sharma's latest cookbook brings fascinating technical know-how to exciting everyday recipes. In these pages, Sharma explores the four powerful elements of nature and their profound influence on how we cook, delving into such topics and dishes as:
- Fire: How caramelization deepens the flavor of Caramelized Shallot and Feta-Labneh Dip
- Earth: How salt's minerality brings crispness to Salt-Baked New Potatoes with Gochujang Vinaigrette
- Air: Why drying out cookie dough results in perfect Extra Rich Chocolate-Cinnamon Crinkle Cookies
- Water: Why sous vide is the best way to cook a hearty, tender loaf of Icelandic Rye Bread
- And much more.
With more than 150 evocative photographs and 20+ infographics that simplify scientific principles for visual learners, this is a beautiful, foundation-building reference book for home cooks who approach their meals with a hunger for knowledge and big flavor.
AWARD-WINNING AUTHOR: Nik Sharma is an accomplished chef and cookbook author.
Veg-Table won the 2024 Golden Poppy Award and was named a Best Cookbook of the Year by NPR,
The Los Angeles Times,
Epicurious,
Vice,
Food Network,
Good Housekeeping, and more. His previous books,
The Flavor Equation and
Season, were also named to multiple Best Cookbook lists, including
The New York Times,
Eater,
Food & Wine,
Forbes,
Saveur,
Bon Appetit, Food52,
The San Francisco Chronicle,
The Los Angeles Times,
The Boston Globe,
The Chicago Tribune, CNN Travel, and many others.
ACCESSIBLE RECIPES: This book packs big flavor while remaining highly cookable. From the basics like how to make your own Hot Honey, Homemade Set Yogurt, and Cultured Butter to mastering more complex dishes such as Eggplant, Burrata, and Mozzarella Pitadinas; Steak with Porcini-Thyme Sauce; and Cinnamon Churro Ice Cream with Dulce de Leche, these recipes help you achieve spectacular, complex flavors.
SCIENCE FOR THE HOME COOK: As a former molecular biologist, Sharma wants you to eat delicious food while understanding
how you made it happen--so you can make it again! This volume is packed with information on how roasting, baking, boiling, stir-frying, and other cooking techniques help you put delicious meals on the table, plus handy tips for better understanding how to get the most from your kitchen equipment, such as testing your oven temperature to make sure it's accurate.
Perfect for:
- Fans of Nik Sharma and America's Test Kitchen
- Home cooks interested in the how and why behind delicious food
- Anyone looking to expand their skillset, from grilling to sous vide
- Birthday, holiday, housewarming, or graduation gift for food enthusiasts
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