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The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes
Aroma, texture, sound, emotion--these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple meals. The Flavor Equation, an Indian cuisine cookbook is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time and gives you the science behind it.
Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Soba Noodles with Mushrooms and Walnut Sauce, and Richness: Coconut Milk Cake.
Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Soba Noodles with Mushrooms and Walnut Sauce, and Richness: Coconut Milk Cake.
805 pages, Kindle Edition
First published October 27, 2020
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Displaying 1 - 30 of 105 reviews
November 24, 2020
During quarantine this year, I was doing a lot of cooking and baking to pass the time and to make myself feel better. I made the best chocolate chip cookies ever. I found a spaghetti and meatballs recipe I actually liked (I skipped the veal because who even knows where you find that?) and managed to not make the meatballs rubbery.
So when I got the opportunity to review a few new cookbooks, I jumped at the chance.
The Flavor Equation, as promised, puts the emphasis on bold complex flavours. I enjoyed reading about different types of flavours and how best to pair them, and I also liked that this book contained a lot of appealing pictures. I have never before made any recipe that doesn't come with a picture - I'm a visual person - so it was nice to see a book full of them.
There are many different kinds of recipes in The Flavor Equation, but most of them take inspiration from Sharma's upbringing in India. I recommend having ghee, garam masala and turmeric on hand if you are even thinking of opening this book. Heat from chillis is often listed as optional.
I have made two recipes so far-- the lamb koftas and the beef chilli fry with pancetta.
Now this may well be my fault, but I will say that neither looks quite as aesthetically pleasing as it does in the book. That being said, I thought both tasted great. The lamb koftas were full of garlic, ginger and spices, with just a hint of heat. I would definitely make those again.
The beef chili fry had a very interesting flavour, heavy on the cloves and cinnamon, which I personally liked, but not everyone did. Certainly neither one lacked for flavour. I now have my eye on a number of other recipes I want to try.
I'm pretty impressed so far. I will say that I wouldn't consider most of these recipes "everyday recipes". By that, I mean a number of them may require you to buy or order special ingredients, obviously depending on what you usually cook. I don't personally have pomegranate molasses, date syrup, or tamarind paste lying about the house. I had most of the spices, but amchur powder and nigella seeds were new to me.
If anyone else makes anything good from this book, let me know 😊
So when I got the opportunity to review a few new cookbooks, I jumped at the chance.
The Flavor Equation, as promised, puts the emphasis on bold complex flavours. I enjoyed reading about different types of flavours and how best to pair them, and I also liked that this book contained a lot of appealing pictures. I have never before made any recipe that doesn't come with a picture - I'm a visual person - so it was nice to see a book full of them.
There are many different kinds of recipes in The Flavor Equation, but most of them take inspiration from Sharma's upbringing in India. I recommend having ghee, garam masala and turmeric on hand if you are even thinking of opening this book. Heat from chillis is often listed as optional.
I have made two recipes so far-- the lamb koftas and the beef chilli fry with pancetta.
Now this may well be my fault, but I will say that neither looks quite as aesthetically pleasing as it does in the book. That being said, I thought both tasted great. The lamb koftas were full of garlic, ginger and spices, with just a hint of heat. I would definitely make those again.
The beef chili fry had a very interesting flavour, heavy on the cloves and cinnamon, which I personally liked, but not everyone did. Certainly neither one lacked for flavour. I now have my eye on a number of other recipes I want to try.
I'm pretty impressed so far. I will say that I wouldn't consider most of these recipes "everyday recipes". By that, I mean a number of them may require you to buy or order special ingredients, obviously depending on what you usually cook. I don't personally have pomegranate molasses, date syrup, or tamarind paste lying about the house. I had most of the spices, but amchur powder and nigella seeds were new to me.
If anyone else makes anything good from this book, let me know 😊
Read
September 22, 2020One of my favorite things about working in publishing is working with talented creators. I had the privilege of working with Nik Sharma on his first cookbook, Season, which became an celebrated success. From all the buzz happening around The Flavor Equation already, I can tell it's going to be even bigger. It has already made the Best Fall Cookbook round-ups in the likes of Eater, Chowhoud, and Epicurious, where it was compared with The Joy of Cooking (The JOY of COOKING - a kitchen staple, and the first cookbook I remember leafing through as a kid). Nik is a true science nerd, and his passion and understanding of the scientific process that happens when cooking comes through in his clear and precise writing. His recipes don't fail to disappoint, whether its his Honey Turmeric Chicken Kebabs with Pineapple, Blistered Shishito Peppers with Bonito Flakes, or my personal favorite, Coconut Milk Cake. I also think the packaging of this book, having seen the advance copies, make this the kind of book that's beautiful but not too precious to get some flour and oil on it, which my most loved cookbooks usually do.
Disclaimer: I am the marketing manager at Chronicle Books working on this book. Opinion is wholeheartedly my own. Check out the bonus content you can unlock when preordering.
Disclaimer: I am the marketing manager at Chronicle Books working on this book. Opinion is wholeheartedly my own. Check out the bonus content you can unlock when preordering.
December 16, 2022
Це книга з рецептами яка має список використаної літератури в кінці. Просто максимально заглиблена в хімічну сторону процесу. Це все дуже цікаво і важко осягнути. Рецепти такі викаблучні, що мама рідна, але отримуєш задоволення від самих назв. Поділені на розділи: яскравість (кислість), гіркота, солоність, солодкість, умамі, насиченість (жири), містить безліч таблиць і порад окрім цього. Мрію щоб русня повиздихала скоріше, і було натхнення готувати щось настільки дивне. Арт-хасс красені, що видали, от тільки фото на обкладинці - відстій і зовсім не передає суть книги.
September 7, 2020
This is a great book on the science of flavor and cooking. I love the technical aspects of it and how much Sharma goes into the reason behind every technique and ingredient. He provides lots of recipes to illustrate the teachings, and beautiful photos and fascinating charts are used throughout. I have to admit that the recipes didn't really appeal to me that much. They are all Indian recipes, which I love on occasion but not 24/7. I would have loved to see more diversity in flavors from all over. That said, it's brilliant and really helps you understand how to make things work in the kitchen.
I read a temporary digital ARC of this book for review.
I read a temporary digital ARC of this book for review.
January 26, 2022
My Library has started a cookbook book club. I decided to join because 1) good cooking is a passion of mine and 2) it will get me out of the house 1 more day! LoL.
I had heard an interview with Nik Sharma on NPR so when this book was picked as the 1st for the book club I felt secure that I knew enough about it that it would not be a slog for me. There is a lot of heavy science, some graphs and scientist "talk" in the book, quite different from any other cookbook I have read.
Drawing upon his background in molecular biology, Nik brings scientific inquiry to his cooking. As he develops recipes, he consults research papers and maintains a "notebook of hypotheses" for tracking his ideas.
Be advised the flavor profiles draw on Sharma's ethnicity (India) not a favorite of mine. However, that could change. His flavor profiles are interesting, to say the least, and maybe I have been going about it all wrong.
I am making Roasted Tomato and Tamarind soup for the pot luck the book club is having. Wish me luck!
I had heard an interview with Nik Sharma on NPR so when this book was picked as the 1st for the book club I felt secure that I knew enough about it that it would not be a slog for me. There is a lot of heavy science, some graphs and scientist "talk" in the book, quite different from any other cookbook I have read.
Drawing upon his background in molecular biology, Nik brings scientific inquiry to his cooking. As he develops recipes, he consults research papers and maintains a "notebook of hypotheses" for tracking his ideas.
Be advised the flavor profiles draw on Sharma's ethnicity (India) not a favorite of mine. However, that could change. His flavor profiles are interesting, to say the least, and maybe I have been going about it all wrong.
I am making Roasted Tomato and Tamarind soup for the pot luck the book club is having. Wish me luck!
November 22, 2020
So far I’ve really more skimmed the book and read bits and pieces more thoroughly but I do like what I see. This is more text heavy than I expected but it’s mostly interesting. I both love and am slightly annoyed by the format. On one hand the recipes illustrate certain points about flavor that the author is explaining and I appreciate that, it makes me want to try them on the spot, however they aren’t organized in the same way I’m used to with a typical cookbook so I feel like going back and finding one based on typical categories like side dish or soup etc. is not as simple. You kinda have to change your thinking a little. Luckily the index in the back also helps locate specific things you might want to go back to. Overall I think author interweaves the recipes and his explanations in an engaging way. The pictures in this are absolutely wonderful! In my opinion you can’t talk about food and recipes without good pictures and these are stunning.
I received an ebook copy of this from a Goodreads giveaway.
I received an ebook copy of this from a Goodreads giveaway.
October 19, 2020
This is a good book to dip into if you love food and science. I am primarily talking about the science parts of the book here; I haven't tried the recipes. However knowing Nik, and being often successful with the recipes in his columns and The Brown Table, I definitely have high hopes for the ones included in the book. I wanted to read and understand the science behind taste and I like what Sharma did with it. The book explores food science in both theory and practice - mouth feel, how emotions affect the food, scent affecting taste and so on. Lots of interesting tidbits. The recipes are arranged thematically: brightness, bitterness, saltiness, sweetness,etc. Also with beautiful photographs. This would make a wonderful holiday gift.
Much thanks to Chronicle books for an e- copy of the book. All opinions are my own.
Blog | Instagram | Twitter | Facebook | Pinterest
Much thanks to Chronicle books for an e- copy of the book. All opinions are my own.
Blog | Instagram | Twitter | Facebook | Pinterest
January 4, 2021
This is a great read for anyone interested in the science of flavor. The author breaks down the concept of flavor into several different elements (such as emotion and aroma) which they then use to make the flavor equation. There are also a number of recipes in the book meant to highlight the different types of flavor such as bitter. I recommend this to anyone who loves science and food.
I won a copy of this book in a GoodReads giveaway. Thank you to the publisher!
I won a copy of this book in a GoodReads giveaway. Thank you to the publisher!
January 31, 2021
The Flavor Equation approaches cooking and recipes from a scientific viewpoint, explaining how flavor is made up of several different qualities that can be combined and balanced. He suggests there are seven elements to consider: emotion, sight, sound, mouthfeel, aroma, taste, and flavor. Some things are apparent, our emotions affect how we perceive flavor and flavor affects our emotions. There is even a chart for that.
The chapter on sight discusses food colors. He explains how the pigments in our foods are changed by cooking and steps to preserve the brightness of colors. There is a chart for that. He also explains how food shapes can be appealing to us. Then there is sound such as the crisp/crunch of celery. Mouthfeel, crispiness, smoothness, softness, creaminess, and more. There is a chart for that. Then there is aroma. Not only does aroma evoke memories, it is an essential part of flavor. There is a chart. There is also a chart for flavor, from salty to bitter and many more.
The second part of the book explains how to map the flavors of a recipe. It includes brightness and how to affect the brightness of a recipe. There are several recipes that utilize brightness. Bitterness is another flavor element and again many recipes are included. He does the same with saltiness, sweetness, savoriness, fieriness, savoriness, and smokiness.
The Flavor Equation is a very informative book, full of charts – so full of charts – and chock full of science. In terms of information, I would guess it is as good as they come. However, as much as I love charts and graphs, at times they felt as though there were charts for the sake of having charts and they did not actually help. In some ways, the charts complicated the information which makes me think Edward Tufte’s many works on graphic information design would be helpful. I want to reward Sharma for the effort, but this book feels designed to make cooking too complicated and offputting. The recipe choices also feel exclusionary, as though this book is for the professional cook, not the home cook.
I received an e-galley of The Flavor Equation from the publisher through Shelf Awareness.
The Flavor Equation at Chronicle Books
Nik Sharma author site
https://tonstantweaderreviews.wordpre...
The chapter on sight discusses food colors. He explains how the pigments in our foods are changed by cooking and steps to preserve the brightness of colors. There is a chart for that. He also explains how food shapes can be appealing to us. Then there is sound such as the crisp/crunch of celery. Mouthfeel, crispiness, smoothness, softness, creaminess, and more. There is a chart for that. Then there is aroma. Not only does aroma evoke memories, it is an essential part of flavor. There is a chart. There is also a chart for flavor, from salty to bitter and many more.
The second part of the book explains how to map the flavors of a recipe. It includes brightness and how to affect the brightness of a recipe. There are several recipes that utilize brightness. Bitterness is another flavor element and again many recipes are included. He does the same with saltiness, sweetness, savoriness, fieriness, savoriness, and smokiness.
The Flavor Equation is a very informative book, full of charts – so full of charts – and chock full of science. In terms of information, I would guess it is as good as they come. However, as much as I love charts and graphs, at times they felt as though there were charts for the sake of having charts and they did not actually help. In some ways, the charts complicated the information which makes me think Edward Tufte’s many works on graphic information design would be helpful. I want to reward Sharma for the effort, but this book feels designed to make cooking too complicated and offputting. The recipe choices also feel exclusionary, as though this book is for the professional cook, not the home cook.
I received an e-galley of The Flavor Equation from the publisher through Shelf Awareness.
The Flavor Equation at Chronicle Books
Nik Sharma author site
https://tonstantweaderreviews.wordpre...
October 24, 2020
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
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
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
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
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
Diana Henry
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
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
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
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
September 29, 2020
I didn’t recognize Nik Sharma’s name when I requested to review The Flavor Equation: The Science of Great Cooking Explained, but a few minutes of research reminded me that I have enjoyed his cooking blog in the past – A Brown Table. His recipes are thoughtful and creative and his food photography is spectacular. I recommend him as a follow on Instagram and Twitter as well. I received this as an arc from NetGalley in exchange for an honest review.
The Flavor Equation sits in that intersection of food and science, but on a different corner than the gadget and technology cookbooks. To be clear, I love all the cookbooks. The science of this is more Salt Fat Acid Heat than molecular gastronomy. In fact, it would make an excellent companion book to Samin Nosrat’s book. I can’t gauge the accuracy of the science, but it was interesting to read and gave me something to think about.
Sharma approaches food from a love of flavor and a love of chemistry. Flavor is influenced by by some things a recipe cannot account for – genetics, culture, emotion and memory. He focuses on the the parts of flavor we can play with and has broken his recipe chapters accordingly:
Brightness
Bitterness
Saltiness
Sweetness
Savoriness
Fieriness
Richness
Sharma was born and raised in India, and his cookbook reflects that, but he also incorporated the cooking styles and techniques he has learned in the US and elsewhere. He takes ingredients and techniques from disparate cuisines and marries them. Supporting the recipes, he talks about how the ingredients and the cooking techniques create the mouthfeel, aroma and taste of the food. This is the kind of cookbook that can make you a more adventurous cook.
The Flavor Equation is a gorgeous cookbook. It glows. More importantly, his recipes make me dream.
Potato and Roasted Corn Herbed Raita
Crispy Carrots with Garlic and Mint Tahini
Coffee-spiced Steak with Burnt Kachumber Salad
Blueberry and Omani lime Ice Cream
It’s out October 27th.
The Flavor Equation sits in that intersection of food and science, but on a different corner than the gadget and technology cookbooks. To be clear, I love all the cookbooks. The science of this is more Salt Fat Acid Heat than molecular gastronomy. In fact, it would make an excellent companion book to Samin Nosrat’s book. I can’t gauge the accuracy of the science, but it was interesting to read and gave me something to think about.
Sharma approaches food from a love of flavor and a love of chemistry. Flavor is influenced by by some things a recipe cannot account for – genetics, culture, emotion and memory. He focuses on the the parts of flavor we can play with and has broken his recipe chapters accordingly:
Brightness
Bitterness
Saltiness
Sweetness
Savoriness
Fieriness
Richness
Sharma was born and raised in India, and his cookbook reflects that, but he also incorporated the cooking styles and techniques he has learned in the US and elsewhere. He takes ingredients and techniques from disparate cuisines and marries them. Supporting the recipes, he talks about how the ingredients and the cooking techniques create the mouthfeel, aroma and taste of the food. This is the kind of cookbook that can make you a more adventurous cook.
The Flavor Equation is a gorgeous cookbook. It glows. More importantly, his recipes make me dream.
Potato and Roasted Corn Herbed Raita
Crispy Carrots with Garlic and Mint Tahini
Coffee-spiced Steak with Burnt Kachumber Salad
Blueberry and Omani lime Ice Cream
It’s out October 27th.
April 11, 2021
I have always been fond of reading books on myriad of subjects and being a huge foodie myself, it never dawned on me that I haven't tried many cookbooks, hence decided to start with this much acclaimed work by a well known personality in the food industry.
The book contains various delicacies, all with the signature Indian touch. It explores the science behind various spices being incorporated which gives contrasting flavours to each item. Every recipe is well complimented with some colourful pictures that is so essential to equip one with a proper idea of the final finished product.
Being a hardcore veggie, book dint serve much purpose for me as most of the mentioned delicacies have one or more flesh or meat contents. Though the segregation of contents and the cover and page quality is top notch. So if you are one of those curious being who would like to know how the same basic ingredients like ghee, turmeric and some spices when harnessed in different ways can produce such strikingly different food items, then this book is for you.
The book contains various delicacies, all with the signature Indian touch. It explores the science behind various spices being incorporated which gives contrasting flavours to each item. Every recipe is well complimented with some colourful pictures that is so essential to equip one with a proper idea of the final finished product.
Being a hardcore veggie, book dint serve much purpose for me as most of the mentioned delicacies have one or more flesh or meat contents. Though the segregation of contents and the cover and page quality is top notch. So if you are one of those curious being who would like to know how the same basic ingredients like ghee, turmeric and some spices when harnessed in different ways can produce such strikingly different food items, then this book is for you.
July 14, 2022
A useful cookbook that is full of the type of recipes I make frequently. Think of this as a more science-y version of Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (which is listed as a source consulted, among many). I'll admit that my dusty knowledge of biology was helpful for some of the terms used, but I did sometimes glaze over a bit. Your mileage may vary. In general though, I'd love to have a print copy of this book at some point (I checked out an ebook), as I suspect the layout is as beautiful as the photographs contained within. When we learn why certain methods for food produce the results that they do, we become better cooks, and we are better equipped to make substitutions based on what we have in the house, or what our bodies will digest.
April 10, 2021
Disclaimer: I have received the Media copy of this book by the publisher in exchange for an honest review. Neither the publisher, the author nor any third party pay any fee or otherwise offer compensation in exchange for this coverage, and no company was given a preview of the content or given copy approval rights concerning the same.
This book is a blend of recipes (which range from Pantry Essentials to some complex ones ) and the science behind food. Why food tastes exactly the way it does and that is pretty darn interesting to read about.
The photography , by Nik himself , is aesthetically pleasing and stunning to look at.
I will be honest here , I did not try out all the recipes mentioned in the book . That would have simply not possible for me , given I'm a vegetarian , so my options were limited. I tried making the Pizza Toast and a few other things , they were amazing! If you're Vegan , and if you just want to purchase a cookbook , I would look elsewhere , because there are just not enough Vegan options available. However , given the authors credibility , I can vouch for every recipe in the book , so if you are not picky about your food , definitely pick this up ! This book is a little less than a conventional cookbook and a little more than the coffee table book.
This book is a blend of recipes (which range from Pantry Essentials to some complex ones ) and the science behind food. Why food tastes exactly the way it does and that is pretty darn interesting to read about.
The photography , by Nik himself , is aesthetically pleasing and stunning to look at.
I will be honest here , I did not try out all the recipes mentioned in the book . That would have simply not possible for me , given I'm a vegetarian , so my options were limited. I tried making the Pizza Toast and a few other things , they were amazing! If you're Vegan , and if you just want to purchase a cookbook , I would look elsewhere , because there are just not enough Vegan options available. However , given the authors credibility , I can vouch for every recipe in the book , so if you are not picky about your food , definitely pick this up ! This book is a little less than a conventional cookbook and a little more than the coffee table book.
September 14, 2022
For cooking enthusiast who want an entertaining deep dive into the chemistry of food preparation. Excellent charts, graphs, stunning photos, clear recipe instructions over broad categories. The eclectic cuisine skews toward Indian Asian. Great gift idea for the person in your life who likes to understand what is happening when they cook or for anyone who wished to comprehend why certain foods and seasonings taste as they do or how to create dishes that have the flavors we crave. A hybrid accessible textbook and cookbook. Might appeal to fans of Samin Nosrat's Salt, Fat, Acid, Heat or maybe Dan Kluger's Chasing Flavor.
October 21, 2020
I feel I've missed something as I had never heard of Nik Sharma before reading this book, "The Flavor Equation." Although none of the forward or review writers mention it, Nik is a polymath, with superior skills in many arenas.
If you ever wondered how two people can spend the same time preparing a meal with the same ingredients and equipment can produce completely different tastes and results, your answer is likely in this book. I think of my mother-in-law's "flash burgers." They have charcoal exteriors surrounding sawdust insides. Yet she spends less time and more effort inside a kitchen than most.
In the first part of this book, Nik begins with scientific explanations for all dimensions of flavor: "emotion, sight, sound, mouth-feel, aroma, and taste. Personally, I would exchange those two words flavor and taste. But that's my definition. But, after all, he's the molecular biologist. These are the people who brought our attention to the maillard effect, and the use of baking soda. I wish he might have cleared up the current misuse of the baking meme "roux," as when Internet writers refer to starch boiled in water or milk. A roux is ALWAYS made with a starch fried in fat, before adding liquid.
The photography, created by the author, is not only appealing, but somewhat magical in that I could imagine the aroma, taste, and sizzle of the beautiful compositions.
I was surprised, at first, at the amount of India-based recipes, but then, I thought, being acquainted with many regional styles of cooking in India, what other cuisine(s) use as many spices or ingredients? And besides, the author hails from Bombay, so why not include what you know and are familiar with.
This book includes not only textbook quality explanations of the science behind taste/flavor, but the second part includes his own recipes developed to exemplify his knowledge and love of the art.
The graphics throughout are comprehensible and prove his genius, although I'm at a loss to think of how I might actually use many of them. I do appreciate that they exist at the minimum to prove his expertise.
I'm grateful for the third part of the book, which includes among others an Appendix. This has a tantalizing variety of contents, including my favorite, demystifying paneer. The pages listing Consults and Resources adds to the richness of this text.
This is a perfect addition to any serious diner or chef's cookbook collection, as the information is more accessible to the non-scientific minded. Personally, I'm grateful to read bottom-lines. I don't need the full explanation for why the application of a principle works. I drive a car, and use a computer, but I don't have a clue to the underlying details of why they actually work. But if you tell me to keep sugar out of my gas tank, and liquids off my keyboard, I shall. I don't really need to know why, although if I do know why it stands to reason, I may be more compliant if I have rationale. Nik gives us more than a lot of rationale to give a lifetime of "os-gasms."
If you ever wondered how two people can spend the same time preparing a meal with the same ingredients and equipment can produce completely different tastes and results, your answer is likely in this book. I think of my mother-in-law's "flash burgers." They have charcoal exteriors surrounding sawdust insides. Yet she spends less time and more effort inside a kitchen than most.
In the first part of this book, Nik begins with scientific explanations for all dimensions of flavor: "emotion, sight, sound, mouth-feel, aroma, and taste. Personally, I would exchange those two words flavor and taste. But that's my definition. But, after all, he's the molecular biologist. These are the people who brought our attention to the maillard effect, and the use of baking soda. I wish he might have cleared up the current misuse of the baking meme "roux," as when Internet writers refer to starch boiled in water or milk. A roux is ALWAYS made with a starch fried in fat, before adding liquid.
The photography, created by the author, is not only appealing, but somewhat magical in that I could imagine the aroma, taste, and sizzle of the beautiful compositions.
I was surprised, at first, at the amount of India-based recipes, but then, I thought, being acquainted with many regional styles of cooking in India, what other cuisine(s) use as many spices or ingredients? And besides, the author hails from Bombay, so why not include what you know and are familiar with.
This book includes not only textbook quality explanations of the science behind taste/flavor, but the second part includes his own recipes developed to exemplify his knowledge and love of the art.
The graphics throughout are comprehensible and prove his genius, although I'm at a loss to think of how I might actually use many of them. I do appreciate that they exist at the minimum to prove his expertise.
I'm grateful for the third part of the book, which includes among others an Appendix. This has a tantalizing variety of contents, including my favorite, demystifying paneer. The pages listing Consults and Resources adds to the richness of this text.
This is a perfect addition to any serious diner or chef's cookbook collection, as the information is more accessible to the non-scientific minded. Personally, I'm grateful to read bottom-lines. I don't need the full explanation for why the application of a principle works. I drive a car, and use a computer, but I don't have a clue to the underlying details of why they actually work. But if you tell me to keep sugar out of my gas tank, and liquids off my keyboard, I shall. I don't really need to know why, although if I do know why it stands to reason, I may be more compliant if I have rationale. Nik gives us more than a lot of rationale to give a lifetime of "os-gasms."
November 3, 2020
The science of food
Amazing cookbook that not only offers up some scrumptious recipes, that I can not wait to try, but also explains the science behind the method. As a self taught cook, I don’t always know why I do what it is I do, only that I was told to do it that way. Now I understand the why. This will be a cookbook I come back to. A lot.
Amazing cookbook that not only offers up some scrumptious recipes, that I can not wait to try, but also explains the science behind the method. As a self taught cook, I don’t always know why I do what it is I do, only that I was told to do it that way. Now I understand the why. This will be a cookbook I come back to. A lot.
April 11, 2021
Really beautiful, thoughtful, and measured guide to understanding the interplay of taste.
November 20, 2020
If you enjoyed Samin Nosrat's 'Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking', are an experienced cook (or even culinary professional) looking to up your mastery, or just really love understanding how things work, then Nik Sharma's latest offering should definitely be on your reading list.
The book is divided into two parts: the science and the recipes.
In the first section, Sharma walks us through how emotion, memory, sight, sound, mouthfeel, aroma, and taste impact what we perceive as flavour. This portion is research-heavy and well-referenced, with plenty of graphs and diagrams for visual learners. (NB: The ARC provided hand-sketched mockups rather than finalised graphs.) The individual elements of flavour are tackled with a heavy focus on biochemistry which, while fascinating, might somewhat alienate readers who don't have a scientific or research background; indeed, parts read like straight excerpts from the medical research studies always piling up on my desk. There is an attempt to draw in the reader with culinary anecdotes, but not with complete success.
While fascinating - and indeed the focus of this book - the chemistry, biology, and physiology could have been made more accessible; written by a scientist, for scientists, the tone might be misread as somewhat elitist, which is a shame as it's clear that Sharma is nothing but enthusiastic and passionate about getting as much data across to us as possible.
The second section presents us with 114 recipes that bring the science from the first half into the kitchen. The recipes are broken into categories: brightness, bitterness, saltiness, sweetness, savoriness, fieriness, richness, and pantry essentials.
Most of the recipes (though not all) include photographs of the finished product and/or the cooking process. There are certainly some unlikely combinations (Blueberry & Omani Lime Ice Cream; Roasted Fruit with Coffee Miso Tahini; Cherry & Pepper Granola Bars, among others) but here Sharma shines, explaining why the flavours work and convincing us that, yes, we should go for it and trust him. Experienced cooks will be familiar with most of the ingredients, while the less adventurous may worry about ingredients like asafetida, silan, Omani (dried) limes, hibiscus petals, amchur, or kala namak - especially when used in cross-cultural combinations. My pantry has all of those (aside from the kala namak, which has run out, as I was reminded while reading) but even I ran into a bit of a wall with chouriço (not, indeed, chorizo, though similar) - a variant that I'd not heard of and that, as a kosher cook, I'm unlikely to find a substitute for.
Standout recipes include: Pomegranate + Poppy Seed Wings; Hazelnut Flan; Sweet Potato Honey Beer Pie; Grilled Spiced Chicken Salad with Amchur; Lamb Chops with Scallion Mint Salsa; Polenta Kheer; and the aforementioned Roasted Fruit with Coffee Miso Tahini. Not to be missed are actually some of the pantry essentials, including two fantastic takes on garam masala.
The recipes all slightly struggle with being over-explained; rather than, for example, adding a note with the relevant page number next to baking soda when added to something like dates, we're given a reiteration of the reasoning behind the inclusion. This makes the recipes more ponderous than they need to be. Meticulous cooks will enjoy the very narrow temperature or measurement ranges that ensure a more consistent result, while intuitive cooks might feel a lack of ballpark guidelines off-putting.
Peppered throughout the book are little glimpses of Sharma's family, with his mother, husband, and mother-in-law making a few small appearances. I would personally have enjoyed more of this softer side of Sharma to balance out the clinical portions.
All in all, I feel like this book will appeal most to the slightly more micromanaging personality (most male chefs, I'm looking at you!) of culinary professionals looking to up their game than lay readers, though the carefully-detailed recipes and fascinating culinary insights will reward any cook not deterred by the density of information conveyed.
Advance reader copy kindly provided by Chronicle Books @chroniclebooks
The book is divided into two parts: the science and the recipes.
In the first section, Sharma walks us through how emotion, memory, sight, sound, mouthfeel, aroma, and taste impact what we perceive as flavour. This portion is research-heavy and well-referenced, with plenty of graphs and diagrams for visual learners. (NB: The ARC provided hand-sketched mockups rather than finalised graphs.) The individual elements of flavour are tackled with a heavy focus on biochemistry which, while fascinating, might somewhat alienate readers who don't have a scientific or research background; indeed, parts read like straight excerpts from the medical research studies always piling up on my desk. There is an attempt to draw in the reader with culinary anecdotes, but not with complete success.
While fascinating - and indeed the focus of this book - the chemistry, biology, and physiology could have been made more accessible; written by a scientist, for scientists, the tone might be misread as somewhat elitist, which is a shame as it's clear that Sharma is nothing but enthusiastic and passionate about getting as much data across to us as possible.
The second section presents us with 114 recipes that bring the science from the first half into the kitchen. The recipes are broken into categories: brightness, bitterness, saltiness, sweetness, savoriness, fieriness, richness, and pantry essentials.
Most of the recipes (though not all) include photographs of the finished product and/or the cooking process. There are certainly some unlikely combinations (Blueberry & Omani Lime Ice Cream; Roasted Fruit with Coffee Miso Tahini; Cherry & Pepper Granola Bars, among others) but here Sharma shines, explaining why the flavours work and convincing us that, yes, we should go for it and trust him. Experienced cooks will be familiar with most of the ingredients, while the less adventurous may worry about ingredients like asafetida, silan, Omani (dried) limes, hibiscus petals, amchur, or kala namak - especially when used in cross-cultural combinations. My pantry has all of those (aside from the kala namak, which has run out, as I was reminded while reading) but even I ran into a bit of a wall with chouriço (not, indeed, chorizo, though similar) - a variant that I'd not heard of and that, as a kosher cook, I'm unlikely to find a substitute for.
Standout recipes include: Pomegranate + Poppy Seed Wings; Hazelnut Flan; Sweet Potato Honey Beer Pie; Grilled Spiced Chicken Salad with Amchur; Lamb Chops with Scallion Mint Salsa; Polenta Kheer; and the aforementioned Roasted Fruit with Coffee Miso Tahini. Not to be missed are actually some of the pantry essentials, including two fantastic takes on garam masala.
The recipes all slightly struggle with being over-explained; rather than, for example, adding a note with the relevant page number next to baking soda when added to something like dates, we're given a reiteration of the reasoning behind the inclusion. This makes the recipes more ponderous than they need to be. Meticulous cooks will enjoy the very narrow temperature or measurement ranges that ensure a more consistent result, while intuitive cooks might feel a lack of ballpark guidelines off-putting.
Peppered throughout the book are little glimpses of Sharma's family, with his mother, husband, and mother-in-law making a few small appearances. I would personally have enjoyed more of this softer side of Sharma to balance out the clinical portions.
All in all, I feel like this book will appeal most to the slightly more micromanaging personality (most male chefs, I'm looking at you!) of culinary professionals looking to up their game than lay readers, though the carefully-detailed recipes and fascinating culinary insights will reward any cook not deterred by the density of information conveyed.
Advance reader copy kindly provided by Chronicle Books @chroniclebooks
Read
April 1, 2023Page 279-280: Lemon + Lime Mintade
June 17, 2020
I received a copy of this book from NetGalley in exchange for an honest review.
This was a surprisingly thorough read!
Sharma explores all the things that go into a taste - from flavor to mouthfeel there's a whole equation on how to make an enjoyable meal.
From this equation the book is broken down into each piece of the equation. From helpful infographics to very specific details about which ratios of fat to oil go together and what flavors meld this book is surprisingly scientific.
There are also recipes. The photos that are in this book are beautiful - I wish there were more of them for each recipe. Sharma explains how the flavors and textures work together and how to use acids and dairies and other common ingredients before sharing recipes that bring them all together.
There is also a helpful kitchen staples section, although it is at the back of the book which I didn't expect. Overall this is an unexpectedly thorough and fact-based approach to cooking that is very educational!
This was a surprisingly thorough read!
Sharma explores all the things that go into a taste - from flavor to mouthfeel there's a whole equation on how to make an enjoyable meal.
From this equation the book is broken down into each piece of the equation. From helpful infographics to very specific details about which ratios of fat to oil go together and what flavors meld this book is surprisingly scientific.
There are also recipes. The photos that are in this book are beautiful - I wish there were more of them for each recipe. Sharma explains how the flavors and textures work together and how to use acids and dairies and other common ingredients before sharing recipes that bring them all together.
There is also a helpful kitchen staples section, although it is at the back of the book which I didn't expect. Overall this is an unexpectedly thorough and fact-based approach to cooking that is very educational!
April 28, 2021
Looking at what happens in home kitchens it is apparent to me that there are a number of people who think that they can't cook. And what Nik Sharma does in his latest book, The Flavor Equation, is to demonstrate to home cooks that good cooking and delicious food can be understood through the science of flavor. Using his background in science (molecular biology), Sharma guides the home cook through the components of flavor: emotion, sight, sound, mouthfeel, aroma, and taste. All these components make up what he calls "the flavor equation."
And, while The Flavor Equation is a seminal cookbook on the topic of flavor, what makes this book special is the joy Sharma demonstrates for cooking. As he says in the introduction to the book, "As a cook and a food writer, I use food as a way to connect my past with my present and future -- to weave a thread between my life in India, my life in America, and the people and places I've seen and met along the way."(10) While science can seem dry and impersonal at times, Sharma makes the science behind flavor a personal journey. While the recipes are organized into seven chapters: Brightness, Bitterness, Sweetness, Savoriness, Fieriness, and Richness, its the way he uses recipes that are significant and personal to him to show flavor. With each recipe Sharma offers interesting insight and personal connections through the notes along with an explanation of how the ingredients used comprise flavor: "The science behind the actions and reactions in these recipes will help guide you, so that you will know what's happening and why, and consequently make you a better, more confident, creative, and flexible cook."
One of my favourite recipes from the book is for making Parathas -- a flatbread that Sharma ate growing up in India. He describes them as soft, flaky, and unleavened. And, while he gives a recipe variation for using an AP and whole wheat flour mixture, by making the recipe as originally written -- using atta (a stone-ground flour used to make unleavened whole wheat breads in India) -- is the way to ensure maximum flavour. My family and I loved the soft texture and the nutty flavor (from the ghee and atta) of the Parathas -- so much so that I made this recipe three times in one week! (I made extra to freeze and we've been enjoying them as breakfast or alongside other meals).
When I was a kid, I could have eaten pizza morning, noon, and night -- in my mind, it's the perfect combination of flavors and textures. It was also a special occasion meal, so we didn't eat it that often. Enter the "pizza bagel." Using a bagel as the base, my sister and I would then add the sauce, cheese, and toppings so that we could enjoy pizza any time we wanted! So, when I saw Sharma's recipe for "Pizza" Toast, I knew he understood a person's need for pizza. A recipe that Sharma grew up with as well, his version makes use of sliced bread for the base and instead of using a microwave, as my sister and I did, he uses the oven. His method of using a wire rack on a baking sheet ensures that the bread doesn't get soggy while it bakes but instead crisps up. In this way, we can see how mouthfeel relates to flavor -- a soggy pizza will have a different flavor!
While making the science behind what creates flavor in cooking accessible to home cooks, Sharma has done so using recipes you can enjoy making as a weekend project or for the times when it seems like you have no time at all. One of the recipes he developed as a time-saver -- the Chickpea, Spinach and Potato "Samosa Pie" -- keeps all the flavour and texture of a samosa while offering it in a larger format. Here, the recipe makes good use of phyllo pastry -- something I usually have in my freezer -- which leaves only the filling to prepare. I found it took no time at all to assemble the "pie" and, I served it with beet relish that I buy from the local farmer’s market. Both my husband and daughter were fans of this meal and, it made enough to enjoy leftovers.
When I first showed The Flavor Equation on my Instagram stories one of the main questions I was asked was whether or not this book is suitable for vegetarians/vegans? While Sharma doesn't write vegetarian cookbooks, he offers many recipes that are suitable for plant-based diets. For those of you that know, I'm a vegetarian in a family of vegetarians and I appreciate cookbooks which offer great vegetable, grain, bean, and legume recipes. With both of Sharma's cookbooks -- Season and The Flavor Equation -- there are a wide variety of recipes. I've almost cooked a dozen recipes from the book and some other family favourites are: Chickpea Salad w/ Date and Tamarind Dressing, Roasted Butternut Squash and Pomegranate Molasses Soup, Warm Kale, White Bean and Mushroom Salad w/ Chilli Tahini, and the Paneer and Beet Salad w/ Mango-Lime Dressing.
I really enjoy cooking from his first book Season and, I feel that all the themes from his first book are continued and expanded upon in The Flavor Equation. There is a strong relationship between cooking and science which Sharma carefully demonstrates through his recipes. Instead of taking a purely clinical approach, he shows us that flavor is related to our senses and emotions as well as to science. It is clear from cooking Sharma's recipes that he encourages the home cook to revel in the experience. In telling his own story through food, we can understand our own connection to flavor and the food we love to eat and make. Not only is The Flavor Equation filled with beautiful photography (both of finished dishes as well as of the ingredients themselves), but it is also brimming with beautiful illustrations and infographics by Matteo Riva.
Please note that this is an excerpt of a review posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Raincoast Books and Chronicle Books for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
And, while The Flavor Equation is a seminal cookbook on the topic of flavor, what makes this book special is the joy Sharma demonstrates for cooking. As he says in the introduction to the book, "As a cook and a food writer, I use food as a way to connect my past with my present and future -- to weave a thread between my life in India, my life in America, and the people and places I've seen and met along the way."(10) While science can seem dry and impersonal at times, Sharma makes the science behind flavor a personal journey. While the recipes are organized into seven chapters: Brightness, Bitterness, Sweetness, Savoriness, Fieriness, and Richness, its the way he uses recipes that are significant and personal to him to show flavor. With each recipe Sharma offers interesting insight and personal connections through the notes along with an explanation of how the ingredients used comprise flavor: "The science behind the actions and reactions in these recipes will help guide you, so that you will know what's happening and why, and consequently make you a better, more confident, creative, and flexible cook."
One of my favourite recipes from the book is for making Parathas -- a flatbread that Sharma ate growing up in India. He describes them as soft, flaky, and unleavened. And, while he gives a recipe variation for using an AP and whole wheat flour mixture, by making the recipe as originally written -- using atta (a stone-ground flour used to make unleavened whole wheat breads in India) -- is the way to ensure maximum flavour. My family and I loved the soft texture and the nutty flavor (from the ghee and atta) of the Parathas -- so much so that I made this recipe three times in one week! (I made extra to freeze and we've been enjoying them as breakfast or alongside other meals).
When I was a kid, I could have eaten pizza morning, noon, and night -- in my mind, it's the perfect combination of flavors and textures. It was also a special occasion meal, so we didn't eat it that often. Enter the "pizza bagel." Using a bagel as the base, my sister and I would then add the sauce, cheese, and toppings so that we could enjoy pizza any time we wanted! So, when I saw Sharma's recipe for "Pizza" Toast, I knew he understood a person's need for pizza. A recipe that Sharma grew up with as well, his version makes use of sliced bread for the base and instead of using a microwave, as my sister and I did, he uses the oven. His method of using a wire rack on a baking sheet ensures that the bread doesn't get soggy while it bakes but instead crisps up. In this way, we can see how mouthfeel relates to flavor -- a soggy pizza will have a different flavor!
While making the science behind what creates flavor in cooking accessible to home cooks, Sharma has done so using recipes you can enjoy making as a weekend project or for the times when it seems like you have no time at all. One of the recipes he developed as a time-saver -- the Chickpea, Spinach and Potato "Samosa Pie" -- keeps all the flavour and texture of a samosa while offering it in a larger format. Here, the recipe makes good use of phyllo pastry -- something I usually have in my freezer -- which leaves only the filling to prepare. I found it took no time at all to assemble the "pie" and, I served it with beet relish that I buy from the local farmer’s market. Both my husband and daughter were fans of this meal and, it made enough to enjoy leftovers.
When I first showed The Flavor Equation on my Instagram stories one of the main questions I was asked was whether or not this book is suitable for vegetarians/vegans? While Sharma doesn't write vegetarian cookbooks, he offers many recipes that are suitable for plant-based diets. For those of you that know, I'm a vegetarian in a family of vegetarians and I appreciate cookbooks which offer great vegetable, grain, bean, and legume recipes. With both of Sharma's cookbooks -- Season and The Flavor Equation -- there are a wide variety of recipes. I've almost cooked a dozen recipes from the book and some other family favourites are: Chickpea Salad w/ Date and Tamarind Dressing, Roasted Butternut Squash and Pomegranate Molasses Soup, Warm Kale, White Bean and Mushroom Salad w/ Chilli Tahini, and the Paneer and Beet Salad w/ Mango-Lime Dressing.
I really enjoy cooking from his first book Season and, I feel that all the themes from his first book are continued and expanded upon in The Flavor Equation. There is a strong relationship between cooking and science which Sharma carefully demonstrates through his recipes. Instead of taking a purely clinical approach, he shows us that flavor is related to our senses and emotions as well as to science. It is clear from cooking Sharma's recipes that he encourages the home cook to revel in the experience. In telling his own story through food, we can understand our own connection to flavor and the food we love to eat and make. Not only is The Flavor Equation filled with beautiful photography (both of finished dishes as well as of the ingredients themselves), but it is also brimming with beautiful illustrations and infographics by Matteo Riva.
Please note that this is an excerpt of a review posted to www.shipshapeeatworthy.wordpress.com
I would like to take this opportunity to thank Raincoast Books and Chronicle Books for providing me with a free, review copy of this book. I did not receive monetary compensation for my post, and all thoughts and opinions expressed are my own.
November 26, 2020
It’s unusual to find a new cookbook that offers you a new way of looking at food. Julia Child did it with Mastering the Art of French Cooking. Mark Bittman did it with How to Cook Everything. J. Kenji Lopez-Alt did it with The Food Lab. Samin Nosrat did it with Salt, Fat, Acid, Heat. And now Nik Sharma is doing it with The Flavor Equation.
The Flavor Equation is part Indian cookbook, part science textbook. But it is also all heart. While Sharma talks about the chemical makeup of the aromas of food, he knows that what is really important is that it is aroma that tells us that a food has gone bad. Aroma is one of the things that connects us to the foods of our childhood, the foods we grew to love, and it is aroma that draws us to the kitchen because whatever is cooking smells so good.
He talks about the way pectin changes the color of a food, because the way a dish looks can draw us in. He offers up information on textures, because the mouthfeel of a food can increase or decrease our enjoyment of eating. And he looks at the effect of taste on emotions and the effect of emotions on taste, because he understands that our memories are key to our enjoyment of a plate of food. These are all part of the flavor equation.
Some of the science sections get a little intense. Either you’re really into that and you want to dig into those sections and understand all the chemistry. Or you’re uninterested or intimidated by the science, and that’s okay too. You don’t have to understand or care about all the science to know that these recipes are infused with flavor, texture, interest, and heart. But if you want to be that food nerd, Sharma offers up charts and data and resources to help you answer your every question about the science of food.
The recipes themselves are divided into 7 sections: Brightness, Bitterness, Saltiness, Sweetness, Savoriness, Fieriness, and Richness. Each of these chapters adds another layer of flavor, and gives home cooks more tools to add to their cooking to boost flavor and enjoyment. Brightness includes recipes like Roasted Butternut Squash + Pomegranate Molasses Soup, Spareribs in Malt Vinegar + Mashed Potatoes, and Lemon-Lime Mintade. Bitterness offers up Shaved Brussels Sprouts Salad, Sweet Potato Honey Beer Pie, and Chocolate Miso Bread Pudding.
Saltiness has recipes for Couscous with Sesame-Roasted Carrots and Feta, Lamb Chops with Scallion Mint Salsa, and Spiced Fruit Salad. Sweetness includes Honey + Turmeric Chicken with Pineapples, Masala Cheddar Cornbread, and Peppermint Marshmallows. Savoriness has Chicken Hakka Noodles, Shepherd’s Pie with Kheema + Chourico, and Coffee-Spiced Steak with Burnt Kachumber Salad. Fieriness includes recipes for Chicken Lollipops, Potato Pancakes, and Gingerbread Cake with Date Syrup Bourbon Sauce. And Richness has Crab Tikka Masala Dip, Roasted Eggplant Raita, and Chicken Coconut Curry.
With recipes for starters through desserts, even for snacks and drinks, The Flavor Equation brings a host of Indian and Indo-Chinese recipes to modern cooks. And the photography in this book is phenomenal. Sharma is a food stylist as well as cook, recipe creator, and blogger, so the pictures bring these dishes to life. And there are even some tips for improving your food photos too.
The Flavor Equation is one of those cookbooks that will not only teach you new recipes, it will teach you a whole new way to think about cooking. This is a book that will live on my cookbook shelf for many years, so that I can go back to it over and over, learning from it and cooking food that creates new memories for me and my family. This one is a keeper!
Egalleys for The Flavor Equation were provided by Chronicle Books through NetGalley, with many thanks.
The Flavor Equation is part Indian cookbook, part science textbook. But it is also all heart. While Sharma talks about the chemical makeup of the aromas of food, he knows that what is really important is that it is aroma that tells us that a food has gone bad. Aroma is one of the things that connects us to the foods of our childhood, the foods we grew to love, and it is aroma that draws us to the kitchen because whatever is cooking smells so good.
He talks about the way pectin changes the color of a food, because the way a dish looks can draw us in. He offers up information on textures, because the mouthfeel of a food can increase or decrease our enjoyment of eating. And he looks at the effect of taste on emotions and the effect of emotions on taste, because he understands that our memories are key to our enjoyment of a plate of food. These are all part of the flavor equation.
Some of the science sections get a little intense. Either you’re really into that and you want to dig into those sections and understand all the chemistry. Or you’re uninterested or intimidated by the science, and that’s okay too. You don’t have to understand or care about all the science to know that these recipes are infused with flavor, texture, interest, and heart. But if you want to be that food nerd, Sharma offers up charts and data and resources to help you answer your every question about the science of food.
The recipes themselves are divided into 7 sections: Brightness, Bitterness, Saltiness, Sweetness, Savoriness, Fieriness, and Richness. Each of these chapters adds another layer of flavor, and gives home cooks more tools to add to their cooking to boost flavor and enjoyment. Brightness includes recipes like Roasted Butternut Squash + Pomegranate Molasses Soup, Spareribs in Malt Vinegar + Mashed Potatoes, and Lemon-Lime Mintade. Bitterness offers up Shaved Brussels Sprouts Salad, Sweet Potato Honey Beer Pie, and Chocolate Miso Bread Pudding.
Saltiness has recipes for Couscous with Sesame-Roasted Carrots and Feta, Lamb Chops with Scallion Mint Salsa, and Spiced Fruit Salad. Sweetness includes Honey + Turmeric Chicken with Pineapples, Masala Cheddar Cornbread, and Peppermint Marshmallows. Savoriness has Chicken Hakka Noodles, Shepherd’s Pie with Kheema + Chourico, and Coffee-Spiced Steak with Burnt Kachumber Salad. Fieriness includes recipes for Chicken Lollipops, Potato Pancakes, and Gingerbread Cake with Date Syrup Bourbon Sauce. And Richness has Crab Tikka Masala Dip, Roasted Eggplant Raita, and Chicken Coconut Curry.
With recipes for starters through desserts, even for snacks and drinks, The Flavor Equation brings a host of Indian and Indo-Chinese recipes to modern cooks. And the photography in this book is phenomenal. Sharma is a food stylist as well as cook, recipe creator, and blogger, so the pictures bring these dishes to life. And there are even some tips for improving your food photos too.
The Flavor Equation is one of those cookbooks that will not only teach you new recipes, it will teach you a whole new way to think about cooking. This is a book that will live on my cookbook shelf for many years, so that I can go back to it over and over, learning from it and cooking food that creates new memories for me and my family. This one is a keeper!
Egalleys for The Flavor Equation were provided by Chronicle Books through NetGalley, with many thanks.
April 9, 2021
I had read my first book on food back in 2020, called 'Food & Faith: A Pilgrim's Journey Through India'. I had never been interested in reading about food before this. Although I consumed the 'Faith' part more than the 'Food' part in the book, food was still part of what I read. I am still not very interested in food or cooking, being an amateur cook. The best I can do in the kitchen is slice a couple of vegetables, which I do quite well, even if I say so myself.
'The Flavor Equation' by Nik Sharma is my second book on food but it is also my first encounter with a cookbook. 'The Flavor Equation' delves deep into the science of cooking, taste, as well as visual appeal. It explores, in detail, each component of what comprises the flavour, just as the name suggests. The many aspects of flavour form units, such as Brightness, Bitterness, Saltiness, etc. The chapters Fieriness and Richness are an essential addition, along with Pantry Essentials (for noobs like me).
What anybody might notice about this book at the first glance are the aesthetics. It is quite pleasing aesthetically, which it owes to the colours used throughout the book, including those in the charts and photographs. The text and its alignment too add to the aesthetics. The photographs in the book are quite amazing and reflect the experience of the author as a food photographer. He shares his knowledge of food photography through the book too, which is a plus.
About the recipes, there are only so many that I could try myself, so in this department, I rely on the author and my mother's opinion. The dishes that the book contains the recipes for are done with a mixed approach of American and Indian styles, which the author says himself. The dishes, according to my mother, are some more or less generic dishes that are tackled with an unconventional method of cooking and that is precisely what makes it different from the already existing recipes. My mother cooked up some dishes from the book and they were already gone before I could even think of taking a picture. The dishes, however, did turn out to be quite delicious.
My major takeaway from this book would be my discovery of a new blog, that is abrowntable.com, which belongs to Nik Sharma himself. I learned more about food photography from the book than the food itself, and I have no complaints. The book remains a prized possession on my shelf, for the same reason.
Although it does come with its difficulties when one does not know a lot of science, 'The Flavor Equation' remains a beginner-friendly cookbook and may serve as both, an entry point for emerging cooks to dig deeper into flavour or a good read for the more advanced cooks.
'The Flavor Equation' by Nik Sharma is my second book on food but it is also my first encounter with a cookbook. 'The Flavor Equation' delves deep into the science of cooking, taste, as well as visual appeal. It explores, in detail, each component of what comprises the flavour, just as the name suggests. The many aspects of flavour form units, such as Brightness, Bitterness, Saltiness, etc. The chapters Fieriness and Richness are an essential addition, along with Pantry Essentials (for noobs like me).
What anybody might notice about this book at the first glance are the aesthetics. It is quite pleasing aesthetically, which it owes to the colours used throughout the book, including those in the charts and photographs. The text and its alignment too add to the aesthetics. The photographs in the book are quite amazing and reflect the experience of the author as a food photographer. He shares his knowledge of food photography through the book too, which is a plus.
About the recipes, there are only so many that I could try myself, so in this department, I rely on the author and my mother's opinion. The dishes that the book contains the recipes for are done with a mixed approach of American and Indian styles, which the author says himself. The dishes, according to my mother, are some more or less generic dishes that are tackled with an unconventional method of cooking and that is precisely what makes it different from the already existing recipes. My mother cooked up some dishes from the book and they were already gone before I could even think of taking a picture. The dishes, however, did turn out to be quite delicious.
My major takeaway from this book would be my discovery of a new blog, that is abrowntable.com, which belongs to Nik Sharma himself. I learned more about food photography from the book than the food itself, and I have no complaints. The book remains a prized possession on my shelf, for the same reason.
Although it does come with its difficulties when one does not know a lot of science, 'The Flavor Equation' remains a beginner-friendly cookbook and may serve as both, an entry point for emerging cooks to dig deeper into flavour or a good read for the more advanced cooks.
September 11, 2020
Originally published on my blog: Nonstop Reader.
The Flavor Equation is a science-based guide to flavor and sensory experience with accompanying recipes developed by Nik Sharma. Due out 27th Oct 2020 from Chronicle Books, it's 352 pages (print edition) and will be available in hardcover and ebook formats.
Most cookbooks (even niche ones) are arranged thematically: breakfast, lunch, dinner, drinks, etc. Some of them have styling and serving advice in addition. This recipe collection is not at all like the usual cookbook presentation. First, the author spends roughly 16% of the book's content exploring the basis of taste, how we experience taste, mouthfeel, scent, and the roles they play in emotion and perception. There are a lot of interesting takeaways here and while many of them are interesting in their own right, there are also practical bits of information which can be utilized in other non-cooking situations.
The recipes themselves are varied and interesting and represent a number of different world cuisines (some emphasis on the Indian subcontinent). They are arranged thematically: brightness, bitterness, saltiness, sweetness, savoriness, fieriness, and richness. The book is lavishly and appealingly illustrated with large clear recipe and serving photographs. Each of the recipes includes yields, prep and cooking time, ingredients (including metric measurements, yay!), a short description, and step by step instructions. The recipes also include a flavor profile and the reasons for the author's selection of certain ingredients. Nutritional information is not included. The appendices include staples (including spice blends), menu serving suggestions, some info on flavor science (which goes into delightful detail about the molecular components of the food we eat and what they mean for us biologically), a bibliography and links for further information and an index.
This is a wonderfully in-depth book which can also be used on a much less complex basis by simply following the author's suggestions in the recipes. I was impressed on a lot of levels. Definitely one which will appeal to all the bio-nerds, but also to keen cooks looking for more theoretical information for developing and varying their own recipes.
Four stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
The Flavor Equation is a science-based guide to flavor and sensory experience with accompanying recipes developed by Nik Sharma. Due out 27th Oct 2020 from Chronicle Books, it's 352 pages (print edition) and will be available in hardcover and ebook formats.
Most cookbooks (even niche ones) are arranged thematically: breakfast, lunch, dinner, drinks, etc. Some of them have styling and serving advice in addition. This recipe collection is not at all like the usual cookbook presentation. First, the author spends roughly 16% of the book's content exploring the basis of taste, how we experience taste, mouthfeel, scent, and the roles they play in emotion and perception. There are a lot of interesting takeaways here and while many of them are interesting in their own right, there are also practical bits of information which can be utilized in other non-cooking situations.
The recipes themselves are varied and interesting and represent a number of different world cuisines (some emphasis on the Indian subcontinent). They are arranged thematically: brightness, bitterness, saltiness, sweetness, savoriness, fieriness, and richness. The book is lavishly and appealingly illustrated with large clear recipe and serving photographs. Each of the recipes includes yields, prep and cooking time, ingredients (including metric measurements, yay!), a short description, and step by step instructions. The recipes also include a flavor profile and the reasons for the author's selection of certain ingredients. Nutritional information is not included. The appendices include staples (including spice blends), menu serving suggestions, some info on flavor science (which goes into delightful detail about the molecular components of the food we eat and what they mean for us biologically), a bibliography and links for further information and an index.
This is a wonderfully in-depth book which can also be used on a much less complex basis by simply following the author's suggestions in the recipes. I was impressed on a lot of levels. Definitely one which will appeal to all the bio-nerds, but also to keen cooks looking for more theoretical information for developing and varying their own recipes.
Four stars.
Disclosure: I received an ARC at no cost from the author/publisher for review purposes.
October 16, 2020
Science + Cooking = Tasty Delights
As someone with an interest in both science and cooking, I thought this would be a fun cookbook. And it mostly is. I actually really enjoy the scientific information shared in the book about how chemicals in food or other elements impact our sense of taste and food experience. I thought some diagrams, though, weren't really helpful or truly scientific, even though they attempted to look like it. Most of the real science is in the text—the introductory section before the recipe sections as well as the introductions to the taste recipe sections that make up the bulk of the book.
The book is broadly divided into three sections. The first looks at what the author considers to be the components of flavor, including aroma, mouthfeel, and sound as well as the previously mentioned taste (and a few others). In these introductory sections, the author takes each concept apart scientifically and into its food/prep component parts, telling you how to improve each aspect. In the taste section in this first part of the book, he further breaks taste down into what we sense on our palettes or within our mouths, like sourness, bitterness, sweetness, savoriness (umami), and creaminess.
The second section of the book takes a deeper dive into each of these elements of taste, first from a scientific perspective and then with recipes that exploit it. Many recipes are vegetarian, which I appreciate as a longtime vegetarian, though there are a few chicken and other meat dishes, along with mostly vegetarian dishes with what I like to call “condiment” meat, like a little pancetta. The flavor profiles for these recipes are fascinating, both in terms of ingredients and preparation, and the photographs of them are so colorful and inviting. While some recipes have longer ingredient lists and look more complicated to make, many are surprisingly simple with only a handful of ingredients. In the last section, the author provides a small set of core component recipes he uses in multiple recipes in the second section of the book as well as some other helpful ingredient advice..
Honestly, the only thing I didn't like about this book was most of the somewhat odd diagrams. The science text was a fascinating read, and the recipes themselves looked and sounded very good. I know I will certainly be incorporating some of the scientific ideas shared to make my dishes more flavorful.
I received a free copy of this book, but that did not affect my review.
As someone with an interest in both science and cooking, I thought this would be a fun cookbook. And it mostly is. I actually really enjoy the scientific information shared in the book about how chemicals in food or other elements impact our sense of taste and food experience. I thought some diagrams, though, weren't really helpful or truly scientific, even though they attempted to look like it. Most of the real science is in the text—the introductory section before the recipe sections as well as the introductions to the taste recipe sections that make up the bulk of the book.
The book is broadly divided into three sections. The first looks at what the author considers to be the components of flavor, including aroma, mouthfeel, and sound as well as the previously mentioned taste (and a few others). In these introductory sections, the author takes each concept apart scientifically and into its food/prep component parts, telling you how to improve each aspect. In the taste section in this first part of the book, he further breaks taste down into what we sense on our palettes or within our mouths, like sourness, bitterness, sweetness, savoriness (umami), and creaminess.
The second section of the book takes a deeper dive into each of these elements of taste, first from a scientific perspective and then with recipes that exploit it. Many recipes are vegetarian, which I appreciate as a longtime vegetarian, though there are a few chicken and other meat dishes, along with mostly vegetarian dishes with what I like to call “condiment” meat, like a little pancetta. The flavor profiles for these recipes are fascinating, both in terms of ingredients and preparation, and the photographs of them are so colorful and inviting. While some recipes have longer ingredient lists and look more complicated to make, many are surprisingly simple with only a handful of ingredients. In the last section, the author provides a small set of core component recipes he uses in multiple recipes in the second section of the book as well as some other helpful ingredient advice..
Honestly, the only thing I didn't like about this book was most of the somewhat odd diagrams. The science text was a fascinating read, and the recipes themselves looked and sounded very good. I know I will certainly be incorporating some of the scientific ideas shared to make my dishes more flavorful.
I received a free copy of this book, but that did not affect my review.
October 13, 2020
So much more than simply tasting and eating, this luscious book focuses on how our emotions and senses affect and enhance our eating and cooking experience, including loads of ideas to inspire and enjoy. The photography is sublime!
The chapters make me hungry....Brightness, Bitterness, Saltiness, Sweetness, Savoriness, Fieriness and Richness. The chapters are as every bit as delectable as they sound and you will be enthralled by the science and hints such as the texture booster chart and how to add brightness with acids. You will discover what flavour is comprised of and the roles of our genes and environment play.
As a food science nut and adventurous cook with a massive culinary library, I was happy with the thorough research and new information. The illustrations and tables are well presented and explained and, frankly, quite thrilling!
Amongst the recipes I plan to make are Grilled Hearts of Romaine with Chilli Pumpkin Seeds (including a pomegranate molasses yogurt dressing), Roasted Butternut Squash and Pomegranate Molasses Soup, Pomegranate and Poppy Seed Wings, Lamb Chops with Scallion Mint Sauce, "Gunpowder" Nut Masala, Indo-Sichuan Sauce. etc. This evening we will be enjoying No-Churn Falooda Ice Cream. It's incredible, by the way.
You need this book if interested in food science in particular BUT if you are strictly seeking gorgeous recipes, there are 114 here. If, like me, you salivate over both, this extraordinary book is for you. Do know that several recipes do require ingredients not easily sourced. This would make a lovely gift for food people.
My sincere thank you to Chronicle Books and NetGalley for providing me with an ARC of this wonderful book in exchange for an honest review. Much appreciated.
The chapters make me hungry....Brightness, Bitterness, Saltiness, Sweetness, Savoriness, Fieriness and Richness. The chapters are as every bit as delectable as they sound and you will be enthralled by the science and hints such as the texture booster chart and how to add brightness with acids. You will discover what flavour is comprised of and the roles of our genes and environment play.
As a food science nut and adventurous cook with a massive culinary library, I was happy with the thorough research and new information. The illustrations and tables are well presented and explained and, frankly, quite thrilling!
Amongst the recipes I plan to make are Grilled Hearts of Romaine with Chilli Pumpkin Seeds (including a pomegranate molasses yogurt dressing), Roasted Butternut Squash and Pomegranate Molasses Soup, Pomegranate and Poppy Seed Wings, Lamb Chops with Scallion Mint Sauce, "Gunpowder" Nut Masala, Indo-Sichuan Sauce. etc. This evening we will be enjoying No-Churn Falooda Ice Cream. It's incredible, by the way.
You need this book if interested in food science in particular BUT if you are strictly seeking gorgeous recipes, there are 114 here. If, like me, you salivate over both, this extraordinary book is for you. Do know that several recipes do require ingredients not easily sourced. This would make a lovely gift for food people.
My sincere thank you to Chronicle Books and NetGalley for providing me with an ARC of this wonderful book in exchange for an honest review. Much appreciated.
April 14, 2021
The Flavour Equation is one of the most insightful and accessible cookbooks out there! It teaches us all about the SCIENCE of cooking, thereby helping a cook understand why things go together the way they do. From the very basics of flavour (which by now I know means encompasses a wide variety of factors including emotion, sight, sound, mouthfeel, aroma and taste), to the intricacies of what makes a dish, Nik Sharma has done a fantastic job in making cooking so much more fun and interesting than it already is!
There's so much to love here: beautiful and accessible infographics, diagrams and photos, along with a warm, friendly style of writing. This one book has packed a lot of useful and inescapable facts of cooking - after having read it, one feels a little more confident not just with general cooking, but also with a little experimentation.
With over a hundred recipes, some pages on pantry essentials and some other basics like the science behind the cooking of an egg, the stages of stored food decay and even how to make your own extracts with vanilla and green cardamom. There's so many tips and tricks here that I myself have been encouraged to explore the world of cooking more!
Moreover, this book has been acclaimed internationally: named one of the Best Fall Cookbooks 2020 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.
So if you're a cook, whatever your level, this book is an absolute must have! What are you waiting for? Let's get cooking 😍
There's so much to love here: beautiful and accessible infographics, diagrams and photos, along with a warm, friendly style of writing. This one book has packed a lot of useful and inescapable facts of cooking - after having read it, one feels a little more confident not just with general cooking, but also with a little experimentation.
With over a hundred recipes, some pages on pantry essentials and some other basics like the science behind the cooking of an egg, the stages of stored food decay and even how to make your own extracts with vanilla and green cardamom. There's so many tips and tricks here that I myself have been encouraged to explore the world of cooking more!
Moreover, this book has been acclaimed internationally: named one of the Best Fall Cookbooks 2020 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.
So if you're a cook, whatever your level, this book is an absolute must have! What are you waiting for? Let's get cooking 😍
November 7, 2020
I won this ebook from a Goodreads giveaway.
This book was written by a man who loves both food and science. He is a writer who shares personal experiences, his thoughts on food, and nice little anecdotes that keep the reader interested in what he is saying, but also mixes in the complex world of science. There were times I felt lost amid the science, but the author would get through the intense stuff then switch back to the everyday, going in depth in a style that would clarify it to me. He explores each sense, showing the reader how food is an entire experience to be enjoyed, not just a source of energy.
The only reason I didn’t give this book 4 stars is because the author follows the food bloggers’ style of writing very long introductions prior to giving the recipe. If I was looking for a cookbook to purchase and flipped through this one after picking it up off the shelf, saw the many pages of paragraph after paragraph (almost 30% before really getting to multiple recipes), I’m not sure I would have purchased it.
On the other hand, once I reached the recipes, I was drawn into their intriguing titles and the “comfort food” feel of them. I wish somehow that there were more pictures, because they are beautiful, and with all of the words, more pictures would possibly make the book feel less intimidating. The author’s notes on each recipe are extensive, Definitely something to read in its entirety prior to starting to cook, not a quick grab and go for a fast dinner on a busy day.
This book is more than just a cookbook, it is a love letter to excellent food, rich experiences, umami, and the hidden science that brings it all together behind the scenes.
This book was written by a man who loves both food and science. He is a writer who shares personal experiences, his thoughts on food, and nice little anecdotes that keep the reader interested in what he is saying, but also mixes in the complex world of science. There were times I felt lost amid the science, but the author would get through the intense stuff then switch back to the everyday, going in depth in a style that would clarify it to me. He explores each sense, showing the reader how food is an entire experience to be enjoyed, not just a source of energy.
The only reason I didn’t give this book 4 stars is because the author follows the food bloggers’ style of writing very long introductions prior to giving the recipe. If I was looking for a cookbook to purchase and flipped through this one after picking it up off the shelf, saw the many pages of paragraph after paragraph (almost 30% before really getting to multiple recipes), I’m not sure I would have purchased it.
On the other hand, once I reached the recipes, I was drawn into their intriguing titles and the “comfort food” feel of them. I wish somehow that there were more pictures, because they are beautiful, and with all of the words, more pictures would possibly make the book feel less intimidating. The author’s notes on each recipe are extensive, Definitely something to read in its entirety prior to starting to cook, not a quick grab and go for a fast dinner on a busy day.
This book is more than just a cookbook, it is a love letter to excellent food, rich experiences, umami, and the hidden science that brings it all together behind the scenes.
December 20, 2020
Here's the thing with this cookbook: don't go into it thinking it's a casual bunch of recipes with some flavor pops- you're gonna learn real science of flavor here, with charts and graphs and explanations of the different components of flavor. And it's fascinating! It's worth getting the book just for that aspect, learning all about flavor- why we like certain flavors, what different flavors represent in nature, the various aspects of flavor, and of course, how to enhance it. We also have the recipes to help us learn- when to add ingredients, how the ingredients react to each other, how to use them to take our cooking up a notch. I won't say the recipes are all easy; there are unusual ingredients that might not be readily available nearby, but should be available online, and that doesn't occur in most recipes, just know it'll come up several times. I did appreciate that in the "heat" section of recipes, there are recipes that don't use chile peppers as the source of the heat- I can't do capsaicin, but I'm fine with ginger, black pepper, horseradish.... Anyway, this is a fabulously interesting book, perfect for foodies and chefs (including the home variety, this book isn't intimidating). A perfect gift for yourself, or for someone who will cook for you!
#TheFlavorEquation #NetGalley
#TheFlavorEquation #NetGalley
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