The Flavor Equation - The Science of Great Cooking Explained in More Than 100 Essential Recipes by Nik Sharma

The Flavor Equation - The Science of Great Cooking Explained in More Than 100 Essential Recipes by Nik Sharma

Finalist for the 2022 James Beard Cookbook Award and a Finalist for the 2021 Iacp Cookbook Award Named one of the Best Fall Cookbooks 2020 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, Npr, The Art of Eating Longlist 2021 and many more, plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times U.k. , Delicious Magazine U.k. , The Times Ireland , and Vogue India and winner of The Guild of U.k. Food Writers General Cookbook . Finalist for the 2021 Iacp Cookbook 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 "Deep and illuminating, fresh and highly informative a most brilliant achievement." Yotam Ottolenghi " A beautiful and intelligent book." J. Kenji Lopez-Alt, author The Food Lab and Chief Consultant for Serious Eats.com. Aroma, texture, sound, emotion these are just a few of the elements that play into our perceptions of flavor.