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The Flavor Equation: The Science of Great Cooking Explained + More Than 100 Essential Recipes Hardcover – October 27, 2020
Purchase options and add-ons
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, superstar scientist, food blogger, and author of the buzz-generating Season cookbook.
"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-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."
FOR BEGINNERS & 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.
Perfect for:
- Home cooks who want to learn more about food and flavor
- Those interested in the science of food
- Birthday, holiday, housewarming, or graduation gift for food enthusiasts
- Readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown
- Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science; Ottolenghi Flavor: A Cookbook; Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking; and On Food and Cooking: The Science and Lore of the Kitchen
- Print length352 pages
- LanguageEnglish
- PublisherChronicle Books
- Publication dateOctober 27, 2020
- Dimensions8.3 x 1.3 x 10.3 inches
- ISBN-101452182698
- ISBN-13978-1452182698
Book recommendations, author interviews, editors' picks, and more. Read it now.

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From the Publisher

Named one of the Best Fall Cookbooks 2020
by The New York Times, Eater, Epicurious, Food & Wine, Saveur, CNN Travel, The Kitchn, Chowhound, The Boston Globe, The Chicago Tribune and many more.

A groundbreaking new cookbook from Nik Sharma
The James Beard-nominated author, beloved blogger, and molecular scientist by trade, gives us a science-based cookbook that marries ease with beauty, and introduces us to 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." —The New York Times, Best Fall Cookbooks 2020
“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." —Food & Wine, Best Fall Cookbooks 2020

Explore flavor through more than 100 delicious recipes + more than 150 evocative photographs
You rely on a variety of senses and feelings when you eat: sight, sound, mouthfeel, aroma, taste and even our emotion and memories help us to perceive these sensations.
Through recipes, introductions, and illustrations, The Flavor Equation explains the simplest ways to play up any and all of these sensations to cook the most flavorful food.
Early Praise for The Flavor Equation
"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 The Flavor Equation a most brilliant achievement."—Yotam Ottolenghi
"The Flavor Equation 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." —Nigella Lawson, author of At My Table
"In The Flavor Equation, 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." J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com
Named One of the Best Fall Cookbooks by The New York TImes, Eater, Epicurious, TheKitchn, and more
"Whatever your skill level in the kitchen, with its more than 100 recipes, illustrated diagrams, and Sharma’s own evocative photography, The Flavor Equation is an engrossing guide to elevating simple dishes into holistic experiences."—Eater
"If there’s one book out this fall that I think has true lasting power—you know, Joy of Cooking-level lasting power—it’s this one... Sharma is a cook’s cook. He’s able to elucidate even the most fancy techniques."—Epicurious
"In another life, Nik Sharma was a molecular biologist—but just because he traded his lab coat in for a chef’s coat doesn’t mean he’s no longer a scientist. Sharma’s recipes are thoroughly researched and meticulous in their execution."—The Kitchn
Editorial Reviews
Review
"The Flavor Equation 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." -Christopher Kimball, founder, Milk Street (from the foreword)
"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 The Flavor Equation a most brilliant achievement." -Yotam Ottolenghi, chef and author of Jerusalem
"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." -Diana Henry, James Beard award-winning author of A Bird in the Hand
"In The Flavor Equation, 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." -Stella Parks, pastry chef and author of BraveTart: Iconic American Desserts
"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 a gorgeous photographed-treatise on the topic." -David Lebovitz, author, My Paris Kitchen and Drinking French
"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." -Pati Jinich, chef, cookbook author and host of PBS Pati's Mexican Table
"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 The Flavor Equation, 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." -J. Kenji Lopez-Alt, author The Food Lab and Chief Consultant for Serious Eats.com
"Whatever your skill level in the kitchen, with its more than 100 recipes, illustrated diagrams, and Sharma's own evocative photography, The Flavor Equation is an engrossing guide to elevating simple dishes into holistic experiences." -Eater, Best New Cookbooks Fall 2020
As 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.-Library Journal
About the Author
Nik Sharma is the author, photographer, and recipe developer behind Nik Sharma Cooks/A Brown Table and The Flavor Files newsletter and the recipient of an IACP Trailblazer Award. He has appeared on Chef's Secrets: The Science of Cooking (PBS), The Road to Cooking, and the upcoming series Confluence (PBS). Nik's work has garnered multiple awards from Saveur, Parade, Better Homes & Gardens, and the American Food Journalism Awards. His first book, Season, was a James Beard and IACP awards finalist. His second cookbook, The Flavor Equation, was a James Beard Award, IACP Award, and British Guild of Food Writers Award finalist and winner of the silver medal at The German Academy of Gastronomy. Nik's latest cookbook, Veg-table, debuted in October 2023. He lives in Los Angeles, CA.
Product details
- Publisher : Chronicle Books (October 27, 2020)
- Language : English
- Hardcover : 352 pages
- ISBN-10 : 1452182698
- ISBN-13 : 978-1452182698
- Item Weight : 3.4 pounds
- Dimensions : 8.3 x 1.3 x 10.3 inches
- Best Sellers Rank: #95,241 in Books (See Top 100 in Books)
- #65 in Herb, Spice & Condiment Cooking
- #124 in Cooking Encyclopedias
- #570 in Celebrity & TV Show Cookbooks
- Customer Reviews:
About the author

Nik Sharma is the author, photographer, and recipe developer behind Nik Sharma Cooks/A Brown Table and The Flavor Files newsletter. A former molecular biologist, Nik left his career in research to pursue his passion for flavor and cooking. He has appeared on Chef's Secrets: The Science of Cooking (PBS), The Road to Cooking, and the upcoming series, Confluence (PBS). Nik's work has garnered multiple awards from Saveur, Parade, Better Homes & Gardens, and the American Food Journalism Awards. His first book, Season, was a James Beard and IACP awards finalist. His second cookbook, The Flavor Equation, was a James Beard Award, IACP Award, and British Guild of Food Writers Award finalist and winner of the silver medal at The German Academy of Gastronomy. Nik was the featured food columnist at the San Francisco Chronicle, The Guardian (U.K.), Serious Eats, and Food52 and has also written regularly for The New York Times Food Section. Nik lives in Los Angeles, CA.
Customer reviews
Customer Reviews, including Product Star Ratings help customers to learn more about the product and decide whether it is the right product for them.
To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Instead, our system considers things like how recent a review is and if the reviewer bought the item on Amazon. It also analyzed reviews to verify trustworthiness.
Learn more how customers reviews work on AmazonCustomers say
Customers find the book's recipes interesting and well-written. They appreciate the clear instructions and simple, elegant writing style. The information is fascinating and informative, with amazing content like anecdotes and illustrations.
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Customers find the book has good recipes and explains the science of food. The recipes are separated by flavor profile, like bitter, sweet, fiery, etc. Many readers appreciate the book for its interesting content and practical recipes. However, some feel there are too few practical recipes.
"...I appreciate that the author breaks down his book into categories of flavor rather than categories of ingredients (chicken, beef, etc)...." Read more
"...The braised cabbage was good, though a bit hot for my significant other's tastes. But we balanced that out with basmati rice...." Read more
"...I am confident this will be THE cookbook for 2020. Amazingly unique recipes.. and my first exposure to Indo-Chinese cooking... now might look for..." Read more
"...though it is part recipe book, it's also partially a book about the science of food and flavor...." Read more
Customers find the instructions in the book clear and easy to follow. They appreciate the simple, elegant recipes that are easy to prepare. The presentation is well-constructed, making it perfect for beginners.
"...majors, there are abundant pages of marvelous anecdotes, beautifully written recipes and luscious photographs to appeal to all...." Read more
"...The dishes all came together very easily, and the aside from the cake, the 3 dishes I made were stove to table in about 30 minutes...." Read more
"...has kind of a sciency, text-book feel, but it's informative and easy to understand...." Read more
"...center stage, and the recipes are usually not longer than one page - simple and elegant...." Read more
Customers find the book's content informative and engaging. They appreciate the interesting anecdotes, beautiful recipes, and detailed information. The book is described as a great source of ideas.
"...the book will likely appeal to STEM majors, there are abundant pages of marvelous anecdotes, beautifully written recipes and luscious photographs to..." Read more
"This was actually a pretty interesting read. Even though it is part recipe book, it's also partially a book about the science of food and flavor...." Read more
"...book as a resource to expand your culinary knowledge and as a great source of ideas and you will love it...." Read more
"...I've been absorbed in reading it and am finding it fascinating, informative, and feel like I've already learned a lot only halfway in...." Read more
Customers appreciate the photography in the book. They find the imagery stunning and love the illustrations. The pictures are complemented by the clear science explanations.
"...The photos made my mouth water, everything looked rich and filled with flavor. I settled on hosting a small dinner gathering...." Read more
"...try out many of Nik's recipes, which look amazing due to the brilliant photography...." Read more
"1. The photography is stunning 2. A lot of the science is... eh...." Read more
"Amazing Book and pictures, explain the reason about the ingredients, is not just recipes, you can learn about the food." Read more
Reviews with images

If you chasing Indian flavors, this book will get you to the finish line-
Top reviews from the United States
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- Reviewed in the United States on October 19, 2021INDIAN CUISINE A MYSTERY TO ME
Indian cooking has always been a mystery for me. The farthest I have gone was to prepare an Epicurious Magazine recipe for “Chicken Tikka Misala.” It had a rainbow of seemingly countless spices (and my family loved it). I figured it was time to branch out and explore Indian cuisine… and that led me to this book.
THIS BOOK’S SCIENTIFIC APPROACH
As I began reading, I realized that the author comes from the background of biochemistry, microbiology and immunology. When I was in high school, I struggled with chemistry and my teacher agreed to tutor me after school. I faithfully went day-after-day to get his help. Then, one day, he looked at me with earnest eyes and said, “Chemistry just isn’t for you.” That was the end of that and he mercifully gave me a “C” so my GPA wouldn’t get messed up. My classes leaned on liberal arts from that time forward. I mention this because, as I began reading this book I thought… “oh dear, what did I get myself into??!!”
So, yes, there are times when this book gets esoteric and stuff flies over my heard. In all honesty, I skimmed through the introductory analyses of flavor from a scientific point of view. That being said, the book was well written. It’s clearly evident that the author was blessed with writing skills in addition to STEM skills.
RECIPE CATEGORIES
I appreciate that the author breaks down his book into categories of flavor rather than categories of ingredients (chicken, beef, etc). It’s a fresh approach that works for me because it allows me to narrow in on flavors that my family likes. For example, coming from a Hispanic background, there are very few sweet flavored entrees we like… we go for recipes emblematic of our culture like saltiness, fieriness and richness (think enchiladas with a salty, fiery sauce and richly cheesy) as opposed to sweetness.
One “richness” recipe approved by my family is the “Roast Chicken Thighs + Vegetables.” With ingredients like garlic, ginger, vinegar and Worcestershire, the flavor profile was a good fit. (Photo from book attached). I got the nerve to post a photo of how my “Roast Chicken Thighs” came out. My dish does not look as appetizing as the author’s, but my family and I enjoyed eating it.
And don’t get me wrong, in fairness, I will try some cooking some dishes outside of my family’s “normal” taste.
BOTTOM LINE
If you are interested in branching out into Indian food, this might be a good place to start. The Amazon description page says the printed book is 805 pages. I see 555 on the Kindle version. While the book will likely appeal to STEM majors, there are abundant pages of marvelous anecdotes, beautifully written recipes and luscious photographs to appeal to all. If you are chasing the taste of India, then I say “go for it” with this book!
5.0 out of 5 starsINDIAN CUISINE A MYSTERY TO MEIf you chasing Indian flavors, this book will get you to the finish line-
Reviewed in the United States on October 19, 2021
Indian cooking has always been a mystery for me. The farthest I have gone was to prepare an Epicurious Magazine recipe for “Chicken Tikka Misala.” It had a rainbow of seemingly countless spices (and my family loved it). I figured it was time to branch out and explore Indian cuisine… and that led me to this book.
THIS BOOK’S SCIENTIFIC APPROACH
As I began reading, I realized that the author comes from the background of biochemistry, microbiology and immunology. When I was in high school, I struggled with chemistry and my teacher agreed to tutor me after school. I faithfully went day-after-day to get his help. Then, one day, he looked at me with earnest eyes and said, “Chemistry just isn’t for you.” That was the end of that and he mercifully gave me a “C” so my GPA wouldn’t get messed up. My classes leaned on liberal arts from that time forward. I mention this because, as I began reading this book I thought… “oh dear, what did I get myself into??!!”
So, yes, there are times when this book gets esoteric and stuff flies over my heard. In all honesty, I skimmed through the introductory analyses of flavor from a scientific point of view. That being said, the book was well written. It’s clearly evident that the author was blessed with writing skills in addition to STEM skills.
RECIPE CATEGORIES
I appreciate that the author breaks down his book into categories of flavor rather than categories of ingredients (chicken, beef, etc). It’s a fresh approach that works for me because it allows me to narrow in on flavors that my family likes. For example, coming from a Hispanic background, there are very few sweet flavored entrees we like… we go for recipes emblematic of our culture like saltiness, fieriness and richness (think enchiladas with a salty, fiery sauce and richly cheesy) as opposed to sweetness.
One “richness” recipe approved by my family is the “Roast Chicken Thighs + Vegetables.” With ingredients like garlic, ginger, vinegar and Worcestershire, the flavor profile was a good fit. (Photo from book attached). I got the nerve to post a photo of how my “Roast Chicken Thighs” came out. My dish does not look as appetizing as the author’s, but my family and I enjoyed eating it.
And don’t get me wrong, in fairness, I will try some cooking some dishes outside of my family’s “normal” taste.
BOTTOM LINE
If you are interested in branching out into Indian food, this might be a good place to start. The Amazon description page says the printed book is 805 pages. I see 555 on the Kindle version. While the book will likely appeal to STEM majors, there are abundant pages of marvelous anecdotes, beautifully written recipes and luscious photographs to appeal to all. If you are chasing the taste of India, then I say “go for it” with this book!
Images in this review
- Reviewed in the United States on December 7, 2022I had purchased this book on a whim a year ago, and it has sat on my shelf since. Don't judge me, I like cookbooks, but there are only 365 days in a year).
Anyway, the other day, I grabbed it off the shelf, and started browsing. The photos made my mouth water, everything looked rich and filled with flavor. I settled on hosting a small dinner gathering. Made the Crab Masala Dip, the Beef Chili Fry, Braised Cabbage with Coconut, and the Gingerbread Cake with Bourbon Date Syrup.
First, the directions are well written, and easy to follow. Second, most of the spices are not going to be too hard or unusual for anyone who experiments a lot in their kitchen. Your mileage may vary there, especially if you're a one cuisine cook, or newer to cuisine outside of your standard American fare (Im not, I have like 14 soy sauces, 12 vinegars, and a ton of less common spices in my pantry).
The dishes all came together very easily, and the aside from the cake, the 3 dishes I made were stove to table in about 30 minutes. The braised cabbage was good, though a bit hot for my significant other's tastes. But we balanced that out with basmati rice. The beef, super tender, juicy, and coated in delicious flavor.
As good as those were, the Crab Masala was out of this world. It took all of ten minutes to make, though you wouldn't necessarily believe it. Rich, creamy, loaded with flavor. We ran out of crackers and naan to dip, so we just ate the rest with spoons. Absolutely one of the best things I've made in the past year.
So as I said, dont buy this book if you don't like flavor, for everyone else. Five stars.
- Reviewed in the United States on October 29, 2020I dont know quite where to start.. but.. after sitting with the book for a while, and cooking from it once so far ( honey-tumeric pineapple chicken skewers..pictured yum!!!) I am confident this will be THE cookbook for 2020. Amazingly unique recipes.. and my first exposure to Indo-Chinese cooking... now might look for a cookbook on this subj alone. Ingredient wise... to cook a lot of these dishes you may need to hit up amazon if you don't have a Indian Grocery nearby.. ingredients like amchur, curry leaves, etc.. If you have Season, then you know what Im talking about.
Like Season, the food photography and styling is amazing. One minor qualm, I have noticed at least one recipe where the picture has an ingredient not listed in the recipe.. chickpea salad picture has tomatoes in the picture, but no tomato is in the ingredient list. Havent dived super deep to see any other offenders :)
What REALLY sets this book apart, is the SCIENCE in it.. Literally at least 100 pages of describing what causes and what are flavors... The first 75 pages of the book literally look like a college chemistry textbook. .. then the chapters with the recipes all start with a 10 or 15 pages of science of the flavor.. Its like harold mcgee and season had a love child...a delicious, enthralling love child.
The recipes are separated by flavor profile.. think bitter, sweet, fiery, etc.. so it may take a bit of effort to plan a menu if you're used to books divided by sweets, appetizers, mains, sides, etc.. which brings to mind, some menu suggestions would have been appreciated.. that being said.. its hard to say, at 350 pages, that this book is lacking anything.
October has seen lots of amazing cookbooks come out.. this is the leader of the pack! I cant wait to dive in deeper and cook more!
5.0 out of 5 starsI dont know quite where to start.. but.. after sitting with the book for a while, and cooking from it once so far ( honey-tumeric pineapple chicken skewers..pictured yum!!!) I am confident this will be THE cookbook for 2020. Amazingly unique recipes.. and my first exposure to Indo-Chinese cooking... now might look for a cookbook on this subj alone. Ingredient wise... to cook a lot of these dishes you may need to hit up amazon if you don't have a Indian Grocery nearby.. ingredients like amchur, curry leaves, etc.. If you have Season, then you know what Im talking about.Calling it now.. Best cookbook of 2020
Reviewed in the United States on October 29, 2020
Like Season, the food photography and styling is amazing. One minor qualm, I have noticed at least one recipe where the picture has an ingredient not listed in the recipe.. chickpea salad picture has tomatoes in the picture, but no tomato is in the ingredient list. Havent dived super deep to see any other offenders :)
What REALLY sets this book apart, is the SCIENCE in it.. Literally at least 100 pages of describing what causes and what are flavors... The first 75 pages of the book literally look like a college chemistry textbook. .. then the chapters with the recipes all start with a 10 or 15 pages of science of the flavor.. Its like harold mcgee and season had a love child...a delicious, enthralling love child.
The recipes are separated by flavor profile.. think bitter, sweet, fiery, etc.. so it may take a bit of effort to plan a menu if you're used to books divided by sweets, appetizers, mains, sides, etc.. which brings to mind, some menu suggestions would have been appreciated.. that being said.. its hard to say, at 350 pages, that this book is lacking anything.
October has seen lots of amazing cookbooks come out.. this is the leader of the pack! I cant wait to dive in deeper and cook more!
Images in this review
Top reviews from other countries
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Amazon CustomerReviewed in Brazil on December 23, 2023
5.0 out of 5 stars Livro fascinante
Um cozinheiro que é também um cientista detalha todos os fatores envolvidos na criação e apreciação dos sabores dos alimentos. Muito boa leitura e ótimas informações.
- Rose N.Reviewed in Canada on February 10, 2022
5.0 out of 5 stars Beautiful Cookbook
Stunning photography, delicious and approachable recipes, and unfamiliar ingredients explained. This is a book I'll be reading and learning from for a long time. I absolutely love it.
-
Leandro BatistaReviewed in Spain on May 26, 2024
5.0 out of 5 stars Fantastico!
Um livro que fala sobre as várias dimensões do sabor. Muito bom.
- SunilReviewed in India on June 3, 2023
5.0 out of 5 stars Excellent cookbook
Very well researched cookbook that teaches you the principles through the science of flavour behind it all. The recipes work and are a lovely blend of Western, Eastern and Indian ideas. The Polenta tart was a revelation. I have never made polenta before. Since I live in India, I was not sure what type of corn I could use. I emailed Nik and he replied immediately. So I used yellow maize flour mixed with ground corn kernels to add some coarseness. That worked perfectly. So overall a wonderful book that I plan to dip into more often.
- Boris AlarconReviewed in Germany on May 11, 2023
5.0 out of 5 stars A1+
A1+