{"product_id":"the-flavor-equation-the-science-of-great-cooking-explained-more-than-100-essential-recipes","title":"The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In this groundbreaking book, Nik Sharma, scientist, food blogger, and cookbook author, guides home cooks on an exploration of flavor via 125 recipes. He demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes, providing inspiration and knowledge to both home cooks and seasoned chefs\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\"Nik Sharma answers the hows and whys of taste from a scientific perspective as well as one from a well-seasoned cook. The multicultural flavors that are sure to entice anyone's taste buds to spring into action. Anyone wanting to take a deep dive into how to make food taste better will revel in Nik's thoroughly researched--and gorgeously photographed--treatise on the topic.\" \u003cb\u003e--David Lebovitz, author, \u003ci\u003eMy Paris Kitchen \u003c\/i\u003eand \u003ci\u003eDrinking French\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Nik Sharma has created an irresistible book that makes you want to immediately jump in the kitchen. There is not a single recipe that I would not want to cook, I am dying to make them all! This book helps you understand the deep complexities that surround our food, and how much it can mean to us.\" \u003cb\u003e--Pati Jinich, chef, cookbook author and host of PBS Pati's Mexican Table \u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eAs with his previous book, recipes are easy to follow and the photographs are mouth-watering. Helpful diagrams, charts, and illustrations are presented throughout. This book will appeal both to those who want to expand their Indian cooking repertoire and those who want to know more about the scientific background behind cooking itself\u003ci\u003e.--\u003c\/i\u003e\u003cb\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Whatever your skill level in the kitchen, with its more than 100 recipes, illustrated diagrams, and Sharma's own evocative photography, \u003ci\u003eThe Flavor Equation\u003c\/i\u003e is an engrossing guide to elevating simple dishes into holistic experiences.\"\u003cb\u003e --Eater, Best New Cookbooks Fall 2020\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"As someone with his own obsession with flavor, I find Nik Sharma's take on it totally fascinating. It is deep and illuminating, fresh and highly informative. That, combined with his always-sumptuous food and staggering photographs, makes\u003ci\u003e The Flavor Equation \u003c\/i\u003ea most brilliant achievement.\" \u003cb\u003e--Yotam Ottolenghi, chef and author of\u003ci\u003e Jerusalem\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"\u003ci\u003eThe Flavor Equation\u003c\/i\u003e is written by someone who understands flavor first. This is not a book for geeks who want to deep dive into amino acids, gels, and osmosis. This is a book about how to turn out food that optimizes flavor. Nik Sharma and others are teaching us that good food is not about technique per se: years standing in front of the stove, advanced knife skills, and mastering pastry technique. It's about crafting flavor through an understanding of what flavor actually is.\" \u003cb\u003e-Christopher Kimball, founder, \u003ci\u003eMilk Street\u003c\/i\u003e\u003c\/b\u003e(from the foreword)\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Some consider cooking to be a series of chemical and thermodynamic reactions, others see it as an embodiment of heart, emotion, culture, and family. In \u003ci\u003eThe Flavor Equation\u003c\/i\u003e, Nik Sharma shows us how these elements--the brain and the heart--are not at odds with each other, but that they are in fact intimately intertwined. Understanding their interaction is the key to unlocking flavor in your own cooking, as Nik demonstrates in this beautiful and intelligent book.\" \u003cb\u003e--J. Kenji López-Alt, author \u003ci\u003eThe Food Lab\u003c\/i\u003e and Chief Consultant for Serious Eats.com\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"\u003ci\u003eThe Flavor Equation\u003c\/i\u003e is destined to be classic: original, thought-provoking, and illuminating. It is a book that will change the way you think about food and cooking, and will help to make all your other cookbooks make sense.\" \u003cb\u003e--Nigella Lawson, author of At My Table \u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"In \u003ci\u003eThe Flavor Equation\u003c\/i\u003e, Nik marries the art and science of cuisine. It offers a holistic approach to cooking at home; one that celebrates both chemistry and emotion, in both the creation and enjoyment of our meals.\" \u003cb\u003e--Stella Parks, pastry chef and author of \u003ci\u003eBraveTart: Iconic American Desserts \u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"If you're interested in flavor--and every cook is, that's what we constantly think about--this book is for you. I haven't learned so much from a single book in a very long time. I'm now cooking my way through it.\" \u003cb\u003e--Diana Henry, James Beard award-winning author of \u003ci\u003eA Bird in the Hand\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNik Sharma\u003c\/b\u003e is the bestselling author of cookbooks celebrated for blending culinary science with deeply personal storytelling: \n\u003ci\u003eSeason\u003c\/i\u003e, \n\u003ci\u003eThe Flavor Equation\u003c\/i\u003e, and \n\u003ci\u003eVeg-table\u003c\/i\u003e. A former molecular biologist, Sharma brings a unique lens to the kitchen, where flavor is both a feeling and a formula. He's the creator of the award-winning blog \n\u003ci\u003eNik Sharma Cooks\u003c\/i\u003e (formerly \n\u003ci\u003eA Brown Table\u003c\/i\u003e), serves as Editor in Residence at America's Test Kitchen, and hosts the YouTube show \n\u003ci\u003eFlavor Forward\u003c\/i\u003e\n\u003ci\u003ewith Nik Sharma\u003c\/i\u003e. His writing and photography have been featured in \n\u003ci\u003eThe San Francisco Chronicle\u003c\/i\u003e, \n\u003ci\u003eThe New York Times\u003c\/i\u003e, \n\u003ci\u003eThe Guardian\u003c\/i\u003e, and \n\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e, among others. He lives in Los Angeles, California, where he's always dreaming up his next recipe.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eGo 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 \u003c\/b\u003e\u003ci\u003e\u003cb\u003eSeason \u003c\/b\u003e\u003c\/i\u003e\u003cb\u003eand \u003c\/b\u003e\u003ci\u003e\u003cb\u003eVeg-table\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, host of America's Test Kitchen's \u003c\/b\u003e\u003ci\u003e\u003cb\u003eFlavor Forward\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, and winner of the 2023 IACP Trailblazer Award.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\"\u003ci\u003e\u003cb\u003eThe Flavor Equation\u003c\/b\u003e\u003c\/i\u003e deserves space on the shelf right next to \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e as a titan of the how-and-why brigade.\"--\u003ci\u003eThe New Yorker\u003c\/i\u003e \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eAroma, 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. \n\u003cp\u003e\u003c\/p\u003eWith more than 100 recipes paired with illustrations, anecdotes, and Sharma's evocative, trademark food photography and styling, \n\u003ci\u003e\u003cb\u003eThe Flavor Equation\u003c\/b\u003e\u003c\/i\u003e is a knockout volume that provides inspiration and essential knowledge to both home cooks and seasoned chefs. \n\u003cp\u003e\u003c\/p\u003eRecipes, divided into seven sections, include: \n\u003cp\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBrightness: Lemon-Lime Mintade\u003c\/li\u003e\n\u003cli\u003eBitterness: Chocolate Miso Bread Pudding\u003c\/li\u003e\n\u003cli\u003eSaltiness: Roasted Tomato and Tamarind Soup\u003c\/li\u003e\n\u003cli\u003eSweetness: Honey Turmeric Chicken Kebabs with Pineapple\u003c\/li\u003e\n\u003cli\u003eSavoriness: Blistered Shishito Peppers with Bonito Flakes\u003c\/li\u003e\n\u003cli\u003eFieriness: Chicken Lollipops\u003c\/li\u003e\n\u003cli\u003eRichness: Coconut Milk Cake\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eCRITICAL ACCLAIM: Named one of the Best Fall Cookbooks upon its release by \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003e Eater\u003c\/i\u003e, \u003ci\u003e Epicurious, Food \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003e Forbes\u003c\/i\u003e, \u003ci\u003e Saveur\u003c\/i\u003e, \u003ci\u003e Serious Eats\u003c\/i\u003e, \u003ci\u003e The Smithsonian\u003c\/i\u003e, \u003ci\u003e The San Francisco Chronicle\u003c\/i\u003e, \u003ci\u003eThe Los Angeles Times\u003c\/i\u003e, \u003ci\u003e The Boston Globe\u003c\/i\u003e, \u003ci\u003e The Chicago Tribune\u003c\/i\u003e, \u003ci\u003e CNN Travel\u003c\/i\u003e, \u003ci\u003eThe Kitchn\u003c\/i\u003e, \u003ci\u003eChowhound\u003c\/i\u003e, and NPR. Winner of The Guild of U.K. Food Writers (General Cookbook) and finalist for the 2021 IACP Cookbook Award. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eHAILED BY CULINARY SUPERSTARS: Yotam Ottolenghi calls \n\u003cb\u003e\u003ci\u003eThe Flavor Equation\u003c\/i\u003e\u003c\/b\u003e \"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-provoking, and illuminating. It is a book that will change the way you think about food and cooking, and will help to make all your other cookbooks make sense.\" \n\u003cp\u003e\u003c\/p\u003eFOR BEGINNERS \u0026amp; SEASONED HOME COOKS: The science of flavor is made accessible to every reader in these pages, with more in-depth information offered in a comprehensive appendix. Sharma dives deep into the most basic of our pantry items--salts, oils, sugars, vinegars, citrus, peppers, and more--artfully explaining the science behind why each flavor component works. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect for: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHome cooks who want to learn more about food and flavor\u003c\/li\u003e\n\u003cli\u003eThose interested in the science of food\u003c\/li\u003e\n\u003cli\u003eBirthday, holiday, housewarming, or graduation gift for food enthusiasts\u003c\/li\u003e\n\u003cli\u003eReaders of \u003ci\u003eLucky Peach\u003c\/i\u003e, \u003ci\u003eSerious Eats\u003c\/i\u003e, \u003ci\u003e Indian-Ish\u003c\/i\u003e, and\u003ci\u003e Koreatown\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003eAdd it to the shelf with cookbooks like \u003ci\u003eThe Food Lab: Better Home Cooking Through Science\u003c\/i\u003e; \u003ci\u003eOttolenghi Flavor: A Cookbook\u003c\/i\u003e; \u003ci\u003eSalt, Fat, Acid, Heat: Mastering the Elements of Good Cooking\u003c\/i\u003e; and \u003ci\u003eOn Food and Cooking: The Science and Lore of the Kitchen\u003c\/i\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/01\/2020 pg. 88 (EAN 9781452182698, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2020 pg. 16 (EAN 9781452182698, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sharma, Nik\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chronicle Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2020-10-27\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Indian \u0026amp; South Asian|Cooking|Specific Ingredients|Herbs, Spices, Condiments|Cooking|Celebrities \u0026amp; Media Tie-In|Cooking|Methods|General|Cooking|Reference\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking|Technique|Gastronomy|Taste|Cookbooks|Flavor\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.45 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781452182698\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781452182698\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":51154397233430,"sku":"SP-9781452182698","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781452182698_spiral.png?v=1774943719","url":"https:\/\/lusper.myshopify.com\/products\/the-flavor-equation-the-science-of-great-cooking-explained-more-than-100-essential-recipes","provider":"Lusperbooks","version":"1.0","type":"link"}