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The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes by [Nik Sharma]

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

4.7 out of 5 stars 681 ratings

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Length: 697 pages Word Wise: Enabled Enhanced Typesetting: Enabled
Page Flip: Enabled Language: English
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Review

"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 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 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 López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com

"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

"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 gorgeously photographed-treatise on the topic." -David Lebovitz, author, My Paris Kitchen and Drinking French

"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 --This text refers to the hardcover edition.

About the Author

Nik Sharma is the writer, photographer, and recipe developer behind A Brown Table, one of the most critically acclaimed food blogs and photojournals, and the author of Season, an NYT best cookbook in 2018. His meteoric rise in the food scene has brought him two IACP Digital Media Awards and a Saveur Best Food Blog Award finalist spot. Nik and his work have been the subject of a PBS documentary and an NPR feature on minorities in food, and he has written for or collaborated with Food52, America's Test Kitchen, Food & Wine, Williams Sonoma, CosmopolitanDesign*Sponge, West Elm, KitchenAid, Le Creuset, and many others. Nik’s visual food column for the San Francisco ChronicleA Brown Kitchen, debuted on the front page of the Food & Home section in July 2016 and runs weekly in both the print and digital editions. He also writes a column for Serious Eats on the science of flavour, which reaches millions of readers. --This text refers to the hardcover edition.

Product details

  • ASIN ‏ : ‎ B08DDGD2SP
  • Publisher ‏ : ‎ Chronicle Books LLC (27 October 2020)
  • Language ‏ : ‎ English
  • File size ‏ : ‎ 56499 KB
  • Text-to-Speech ‏ : ‎ Enabled
  • Enhanced typesetting ‏ : ‎ Enabled
  • X-Ray ‏ : ‎ Enabled
  • Word Wise ‏ : ‎ Enabled
  • Print length ‏ : ‎ 697 pages
  • Customer Reviews:
    4.7 out of 5 stars 681 ratings

Customer reviews

4.7 out of 5 stars
4.7 out of 5
681 global ratings
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Top review from Australia

Reviewed in Australia on 1 March 2021

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NIKHIL MEHTA
5.0 out of 5 stars Science and Art in Cooking
Reviewed in the United Kingdom on 9 November 2020
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4 people found this helpful
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D. Panchal
3.0 out of 5 stars Nice photography, not so much science.
Reviewed in the United Kingdom on 21 November 2020
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One person found this helpful
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N
5.0 out of 5 stars My new favourite cookbook
Reviewed in the United Kingdom on 26 February 2021
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Vandana
5.0 out of 5 stars It's a fantastic book
Reviewed in the United Kingdom on 18 November 2020
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Jennifer WIlliams
5.0 out of 5 stars Flavours explained
Reviewed in the United Kingdom on 28 March 2021
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