The Kitchen Whisk

The Flavor Equation by Nik Sharma

The Science of Great Cooking Explained in More Than 100 Essential Recipes. The James Beard-nominated author, beloved blogger, and molecular scientist by trade, Nik Sharma, 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 flavour and sensation.

Explore flavour through 104 delicious recipes + more than 150 of Nik Sharma's 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 flavourful food.

Named one of the Best Cookbooks by The New York Times, Eater, Epicurious, Food & Wine, Saveur, CNN Travel, The Kitchn, Chowhound, The Boston Globe, The Chicago Tribune, NPR Here & Now, Forbes, Martha Stewart Living, The Smithsonian, SF Chronicle, LA Times, Serious Eats, New Yorker, Washington Post, and many more.

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