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Sharma, Nik

The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes

The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes

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From the publisher

The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time.

Recipes include:

  • Brightness: Lemon-Lime Mintade
  • Saltiness: Roasted Tomato and Tamarind Soup
  • Sweetness: Honey Turmeric Chicken Kebabs with Pineapple
  • Savoriness: Blistered Shishito Peppers with Bonito Flakes
  • Richness: Coconut Milk Cake.
This is a informative cookbook:
  • Is a global, scientific approach to cooking from bestselling cookbook author Nik Sharma
  • Dives deep into the most basic of our pantry items--salts, oils, sugars, vinegars, citrus, peppers, and more
  • Is the perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor


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From Chef Scott

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"The Flavor Equation" is an innovative and enlightening cookbook that brilliantly bridges the gap between the science of taste and the art of cooking. This book, by offering a deep dive into the science behind flavors, provides more than just recipes; it offers an understanding of how and why certain combinations work, elevating the cooking experience to new heights. It's an indispensable resource for anyone looking to enhance their culinary skills and knowledge, from home cooks to professional chefs.

The author of "The Flavor Equation" approaches cooking from a unique scientific perspective, examining the elements that contribute to a dish's overall flavor. The book is meticulously organized around these elements - including bitterness, sweetness, sourness, saltiness, umami, and more - providing a comprehensive guide to understanding and manipulating them for culinary success.

Each of the 100-plus recipes in the book is not only a guide to preparing delicious meals but also an exploration of the science behind why they taste so good. The author's explanations are clear, accessible, and engaging, making complex concepts easy to grasp. This approach empowers readers to experiment with flavors confidently, understanding the chemistry of ingredients and how they interact to create delectable dishes.

One of the standout features of "The Flavor Equation" is its emphasis on the multisensory experience of cooking and eating. The book delves into how factors like aroma, texture, and even sound and sight play a role in our perception of flavor. This holistic view of cooking as a sensory experience enriches the act of preparing and enjoying food.

The visual presentation of the book complements its scientific approach. It features stunning photography and infographics that not only illustrate the recipes but also visually represent the scientific principles discussed. This combination of visual and textual information makes the book not just informative but also a joy to browse through.

Beyond the recipes, "The Flavor Equation" includes practical tips and techniques that can be applied in everyday cooking. The author provides insights into selecting ingredients, balancing flavors, and adjusting cooking methods to achieve the desired outcome. These practical applications of the science ensure that the knowledge gained from the book is immediately useful in the kitchen.

Whether you are a curious novice or an experienced chef, this book will open your eyes to the wonders of flavor and the science behind making every meal a memorable experience.