The Flavor Equation by Nik Sharma is a cookbook that explains the science of cooking through over 100 recipes, paired with illustrations, anecdotes and, evocative food photography. Blending his background as a molecular biologist with practical home cooking. It explores how elements like sight, sound, texture, aroma, and emotion contribute to flavor, alongside the basic tastes (sweet, sour, salty, bitter, umami) and flavor boosters like richness (fat) and fieriness.

• Hard cover
• 352 pages
• Language: English
• Published: 2020