{"title":"Books by Nik Sharma","description":null,"products":[{"product_id":"9781452182698","title":"The Flavor Equation","description":"\u003cp\u003e\u003cb\u003eGo beyond recipes in this groundbreaking and bestselling guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. From Nik Sharma, author of \u003c\/b\u003e\u003ci\u003e\u003cb\u003eSeason \u003c\/b\u003e\u003c\/i\u003e\u003cb\u003eand \u003c\/b\u003e\u003ci\u003e\u003cb\u003eVeg-table\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, host of America's Test Kitchen's \u003c\/b\u003e\u003ci\u003e\u003cb\u003eFlavor Forward\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, and winner of the 2023 IACP Trailblazer Award.\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003e\"\u003ci\u003e\u003cb\u003eThe Flavor Equation\u003c\/b\u003e\u003c\/i\u003e deserves space on the shelf right next to \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e as a titan of the how-and-why brigade.\"—\u003ci\u003eThe New Yorker\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003eAroma, 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.\u003cbr\u003e\u003cbr\u003eWith more than 100 recipes paired with illustrations, anecdotes, and Sharma's evocative, trademark food photography and styling, \u003ci\u003e\u003cb\u003eThe Flavor Equation\u003c\/b\u003e\u003c\/i\u003e is a knockout volume that provides inspiration and essential knowledge to both home cooks and seasoned chefs.\u003cbr\u003e\u003cbr\u003eRecipes, divided into seven sections, include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eBrightness: Lemon-Lime Mintade\u003c\/li\u003e\n\u003cli\u003eBitterness: Chocolate Miso Bread Pudding\u003c\/li\u003e\n\u003cli\u003eSaltiness: Roasted Tomato and Tamarind Soup\u003c\/li\u003e\n\u003cli\u003eSweetness: Honey Turmeric Chicken Kebabs with Pineapple\u003c\/li\u003e\n\u003cli\u003eSavoriness: Blistered Shishito Peppers with Bonito Flakes\u003c\/li\u003e\n\u003cli\u003eFieriness: Chicken Lollipops\u003c\/li\u003e\n\u003cli\u003eRichness: Coconut Milk Cake\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eA 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.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003eCRITICAL ACCLAIM: Named one of the Best Fall Cookbooks upon its release by \u003ci\u003eThe New York Times\u003c\/i\u003e,\u003ci\u003e Eater\u003c\/i\u003e,\u003ci\u003e Epicurious, Food \u0026amp; Wine\u003c\/i\u003e,\u003ci\u003e Forbes\u003c\/i\u003e,\u003ci\u003e Saveur\u003c\/i\u003e,\u003ci\u003e Serious Eats\u003c\/i\u003e,\u003ci\u003e The Smithsonian\u003c\/i\u003e,\u003ci\u003e The San Francisco Chronicle\u003c\/i\u003e, \u003ci\u003eThe Los Angeles Times\u003c\/i\u003e,\u003ci\u003e The Boston Globe\u003c\/i\u003e,\u003ci\u003e The Chicago Tribune\u003c\/i\u003e,\u003ci\u003e CNN Travel\u003c\/i\u003e, \u003ci\u003eThe Kitchn\u003c\/i\u003e, \u003ci\u003eChowhound\u003c\/i\u003e, and NPR. Winner of The Guild of U.K. Food Writers (General Cookbook) and finalist for the 2021 IACP Cookbook Award. \u003cbr\u003e\u003cbr\u003eHAILED BY CULINARY SUPERSTARS: Yotam Ottolenghi calls \u003cb\u003e\u003ci\u003eThe Flavor Equation\u003c\/i\u003e\u003c\/b\u003e \"deep and illuminating, fresh and highly informative … a most brilliant achievement.\" J. Kenji López-Alt proclaims it \"a beautiful and intelligent book.\" Nigella Lawson calls it \"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.\"\u003cbr\u003e\u003cbr\u003eFOR BEGINNERS \u0026amp; SEASONED HOME COOKS: The science of flavor is made accessible to every reader in these pages, with more in-depth information offered in a comprehensive appendix. Sharma dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more—artfully explaining the science behind why each flavor component works.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003ePerfect for:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHome cooks who want to learn more about food and flavor\u003c\/li\u003e\n\u003cli\u003eThose interested in the science of food\u003c\/li\u003e\n\u003cli\u003eBirthday, holiday, housewarming, or graduation gift for food enthusiasts\u003c\/li\u003e\n\u003cli\u003eReaders of \u003ci\u003eLucky Peach\u003c\/i\u003e, \u003ci\u003eSerious Eats\u003c\/i\u003e,\u003ci\u003e Indian-Ish\u003c\/i\u003e, and\u003ci\u003e Koreatown\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003eAdd it to the shelf with cookbooks like \u003ci\u003eThe Food Lab: Better Home Cooking Through Science\u003c\/i\u003e; \u003ci\u003eOttolenghi Flavor: A Cookbook\u003c\/i\u003e; \u003ci\u003eSalt, Fat, Acid, Heat: Mastering the Elements of Good Cooking\u003c\/i\u003e; and \u003ci\u003eOn Food and Cooking: The Science and Lore of the Kitchen\u003c\/i\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56300051071349,"sku":"9781452182698","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781452182698_5b672946-a421-4fec-8476-a40287600952.jpg?v=1786020881"},{"product_id":"9781452163994","title":"Season","description":"\u003cp\u003e\u003cb\u003eNamed Best Cookbook by \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe New York Times\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe Washington Post\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe Boston Globe\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe Chicago Tribune\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, Food Network, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eBon Appetit\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, Food52 (Piglet Finalist), Edible Communities, The BBC, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe Independent\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe Sunday Times\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe Telegraph\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe National Post\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, and \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe New Zealand Listener\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"Quite simply beautiful food—wide-ranging, inspiring, and infused with an enlivening and generous sensibility.\"\u003c\/b\u003e—Nigella Lawson, author of \u003ci\u003eAt My Table\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\u003ci\u003e\u003cb\u003eSeason\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e introduces home cooks to a new way to prepare dishes and think about flavor. From Nik Sharma, author of \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe Flavor Equation \u003c\/b\u003e\u003c\/i\u003e\u003cb\u003eand \u003c\/b\u003e\u003ci\u003e\u003cb\u003eVeg-table\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, host of America's Test Kitchen's \u003c\/b\u003e\u003ci\u003e\u003cb\u003eFlavor Forward\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, and winner of the 2023 IACP Trailblazer Award.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIncludes 100 easy-to-cook and delicious recipes: \u003c\/b\u003e\u003ci\u003eSeason\u003c\/i\u003e by Nik Sharma features delicious and intriguing recipes plus 270 of the most beautiful photographs ever seen in a cookbook. The \u003cb\u003ebold flavors of Indian cooking combine with familiar ingredients and recipes\u003c\/b\u003e of the American South and California in fresh ways. Rest assured there is nothing intimidating here. \u003ci\u003eSeason\u003c\/i\u003e, like Nik, welcomes everyone to the table!\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThe James Beard Nominee 2019 for Best Cookbook Photography.\u003c\/li\u003e\n\u003cli\u003eStunning photography brings the dishes and overall experience to life in a charming and enticing way.\u003c\/li\u003e\n\u003cli\u003eMore than a modern Indian cookbook, it walks readers through the range of healthy ingredients, techniques, and cooking with spices including turmeric, saffron, and za'atar in the warm and clear style familiar to fans of Nik's award-winning food blog, \u003ci\u003eNik Sharma Cooks\u003c\/i\u003e (formerly \u003ci\u003eA Brown Table\u003c\/i\u003e).\u003c\/li\u003e\n\u003cli\u003eThis beautiful cookbook will be a go-to for not only exploring the bold flavors and seasoning of Indian cooking, but also to admire the inspiring photographs.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIntriguing and easy recipes include Deviled Eggs with Creamy Tahini and Za'atar, Caprese Salad with Sweet Tamarind Dressing, Steak with Orange Peel and Coriander, Roasted Young Carrots with Sesame, Chili, and Nori, Chat Masala-Grilled Pork Chops, Spicy Chocolate Chip-Hazelnut Cookies, Apple Masala Chai Cake, Pomegranate Moscow Mule, and many more.\u003c\/p\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":56300263965045,"sku":"9781452163994","price":25.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781452163994_175cb16d-e7d0-4002-8a58-9a011143608d.jpg?v=1786020815"},{"product_id":"fundamentals-of-flavor","title":"Fundamentals of Flavor","description":"\u003cp\u003e\u003cb\u003e“The perfect marriage of science and deliciousness. An essential modern kitchen companion.” —Hetty Lui McKinnon, James Beard Award–winning chef, author, and food writer\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAcclaimed cookbook author, America’s Test Kitchen Editor in Residence, and molecular biologist Nik Sharma brings his deep scientific knowledge, delicious recipes, and stunning photography to home cooks with \u003c\/b\u003e\u003ci\u003e\u003cb\u003eFundamentals of Flavor\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e. These 100 recipes deepen your understanding of how fire, earth, air, and water improve your kitchen techniques and the flavor of your meals.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eBuilding on the science-forward thinking of \u003ci\u003eThe Flavor Equation\u003c\/i\u003e and the accessibility of his award-winning \u003ci\u003eVeg-Table\u003c\/i\u003e, Nik Sharma’s latest cookbook brings fascinating technical know-how to exciting everyday recipes. In these pages, Sharma explores the four powerful elements of nature and their profound influence on how we cook, delving into such topics and dishes as:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFire: How caramelization deepens the flavor of \u003cb\u003eCaramelized Shallot and Feta-Labneh Dip\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eEarth: How salt's minerality brings crispness to \u003cb\u003eSalt-Baked New Potatoes with Gochujang Vinaigrette\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eAir: Why drying out cookie dough results in perfect \u003cb\u003eExtra Rich Chocolate-Cinnamon Crinkle Cookies\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eWater: Why sous vide is the best way to cook a hearty, tender loaf of \u003cb\u003eIcelandic Rye Bread\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eAnd much more.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eWith more than 150 evocative photographs and 20+ infographics that simplify scientific principles for visual learners, this is a beautiful, foundation-building reference book for home cooks who approach their meals with a hunger for knowledge and big flavor.\u003c\/p\u003e\u003cp\u003eAWARD-WINNING AUTHOR: Nik Sharma is an accomplished chef and cookbook author. \u003ci\u003eVeg-Table\u003c\/i\u003e won the 2024 Golden Poppy Award and was named a Best Cookbook of the Year by NPR, \u003ci\u003eThe Los Angeles Times\u003c\/i\u003e, \u003ci\u003eEpicurious\u003c\/i\u003e, \u003ci\u003eVice\u003c\/i\u003e, \u003ci\u003eFood Network\u003c\/i\u003e, \u003ci\u003eGood Housekeeping\u003c\/i\u003e, and more. His previous books, \u003ci\u003eThe Flavor Equation\u003c\/i\u003e and \u003ci\u003eSeason\u003c\/i\u003e, were also named to multiple Best Cookbook lists, including \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eEater\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eForbes\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eBon Appetit\u003c\/i\u003e, Food52, \u003ci\u003eThe San Francisco Chronicle\u003c\/i\u003e, \u003ci\u003eThe Los Angeles Times\u003c\/i\u003e, \u003ci\u003eThe Boston Globe\u003c\/i\u003e, \u003ci\u003eThe Chicago Tribune\u003c\/i\u003e, CNN Travel, and many others.\u003c\/p\u003e\u003cp\u003eACCESSIBLE RECIPES: This book packs big flavor while remaining highly cookable. From the basics like how to make your own Hot Honey, Homemade Set Yogurt, and Cultured Butter to mastering more complex dishes such as Eggplant, Burrata, and Mozzarella Pitadinas; Steak with Porcini-Thyme Sauce; and Cinnamon Churro Ice Cream with Dulce de Leche, these recipes help you achieve spectacular, complex flavors.\u003c\/p\u003e\u003cp\u003eSCIENCE FOR THE HOME COOK: As a former molecular biologist, Sharma wants you to eat delicious food while understanding \u003ci\u003ehow\u003c\/i\u003e you made it happen—so you can make it again! This volume is packed with information on how roasting, baking, boiling, stir-frying, and other cooking techniques help you put delicious meals on the table, plus handy tips for better understanding how to get the most from your kitchen equipment, such as testing your oven temperature to make sure it's accurate.\u003c\/p\u003e\u003cp\u003ePerfect for:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFans of Nik Sharma and America's Test Kitchen\u003c\/li\u003e\n\u003cli\u003eHome cooks interested in the \u003ci\u003ehow \u003c\/i\u003eand \u003ci\u003ewhy \u003c\/i\u003ebehind delicious food\u003c\/li\u003e\n\u003cli\u003eAnyone looking to expand their skillset, from grilling to sous vide\u003c\/li\u003e\n\u003cli\u003eBirthday, holiday, housewarming, or graduation gift for food enthusiasts\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Gardners","offers":[{"title":"Default Title","offer_id":57507773284725,"sku":"9781797216331","price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0612\/7193\/3106\/files\/9781797216331.jpg?v=1787042913"}],"url":"https:\/\/backstory.london\/collections\/author-nik-sharma.oembed","provider":"Backstory","version":"1.0","type":"link"}