Hachette Book Group

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

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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.
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