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.

I definitely learned a lot more than I expected from this cookbook! Nik’s explanation of sight, taste, etc. and the science behind them were very interesting. As someone who is not mathematically-minded, the tables were a little lost on me, but, as someone with an interest in photography, I also loved the section around composition and food styling and wish it had been longer!

With that said, I wish the research was a bit more spread out throughout the book. Although I appreciated the tips for cooking/baking sprinkled throughout (the section on making food crispy felt extremely useful), it felt like I was reading a textbook at the beginning. I was expecting more recipes to break that heavy reading up and to make it more easily digestible.

Important to note: the photography in this cookbook is beautiful. Nik Sharma makes even simple ingredients look like art and uses light and shadow beautifully when staging his food and ingredients. I also loved the diversity of recipes inspired by his family and by his in-laws and appreciated that nearly every recipe consisted of easy to retrieve ingredients from your local market (with a few harder to get ingredients here and there). It’s a big plus for home cooks like myself who live off of pantry staples and cook small meals at a time!

This cookbook is EXCEPTIONAL. It's scientific yet personal, and the recipes are genuinely thoughtful. This not only teaches you some very well curated and intelligently built recipes, it gives the reader the knowledge and foundation to leverage this information in their broader cooking journey.

Outside of being educational, the visuals and recipes really are stunning. I cook a lot and am lucky enough to eat out around NYC, and the food in this cookbook is so unique and interesting that it really felt different than everything else out there. I highly recommend and will be purchasing this for many of the chefs/cooks in my life!

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.

This is a delightful new cookbook that specializes in Indian cooking with some additional twists as well.. The photography is gorgeous and plentiful. They also give a great sense of what the dish should look like once you try to cook it. I adore Indian food but it isn't something that I have had much practice making at home. The explanations given for foods and flavors are descriptive and encouraging to home cooks.
I think my favorite aspect of this book, that is not always seen in cookbooks, is the food science explanation for various aspects of cooking. Why savory versus sweet? How to cook something in a crispy method or a soft method and why choose one or the other? What are different forms of sweet flavor and how do you use or combine them in recipes? How do I combine various key factors in cooking to get the most out of a dish? There is so much here to read and reread. I will most definitely buy this cookbook to add to my collection when it comes out.
Highly recommend.
#TheFlavorEquation #NetGalley #ChronicleBooks

At this point, I have lost count of how many cookbooks I own - 200? 300? Regardless of that number, it's safe to say that I am an experienced cookbook reader at this point and consider myself pretty crafty in the kitchen. Once an omnivore, I recently married a man who keeps kosher. This has given me the fun, yet often challenging, task of taking recipes and adapting them to meet kosher law. Some recipes are easier than others such as swapping out coconut yogurt for greek in a meat dish. Others require more thought to come up with just the right substitution to properly achieve the composition that the author intended.

This book helps make that challenging task so much easier! By explaining what each component of a dish is contributing to the overall flavor, I am able to decide if there is an acceptable substitution or if this is a dish I should make at a relative's house instead!

The topic of FLAVOR is becoming so popular is just about deserves its own sub-genre at this point! I have most of the cookbooks which have already been released on this topic and I am anticipating the release of a few this fall. The Flavor Equation is one not to miss.

I highly recommend The Flavor Equation by Nik Sharma, an author without a professional chef title but an author with years of cooking experience and a science background. In addition, Sharma has a background as a professional food photographer, which is clear in this book. The photos might be the best part of the book. Whereas some cookbooks spend an inordinate amount of time describing a recipe, The Flavor Equation gives beautiful pictures to show what the food should look like after completing a recipe.

That said, the writing and the recipes don’t disappoint. Sharma gives readers a better understanding of flavor elements, such as brightness and saltiness. In fact, the recipes are divided by different flavor components. I enjoyed Sharma’s candor, such as the fact that his stomach for fieriness pales in comparison to that of his family members. Unlike other cookbooks that offer readers a very basic understanding of flavor elements, Sharma gives a detailed breakdown of the science of flavors. For example, he explains why lemons and limes are used so frequently at the end of a dish to give a pop of acid.

The recipes are excellent. This reviewer just made the Paneer Pulao last night. The dish had a delicate balance of spice and richness with the paneer, but the brightness added by the lime juice at the end of the recipe and the suggestion of yogurt made the recipe more complex and satisfying. There are plenty of other recipes with great balance in a similar vain. There are plenty of recipes that only require basic ingredients, but if you’re willing to visit a local Asian grocery store, you can master all of the recipes and expand your repertoire.

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.

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 received an e-ARC from NetGalley for an honest review**

I tried several of the recipes, and the "Hot Honeycomb Candy", "Shaved Brussels Sprouts Salad", and "Hasselback Potatoes with Pancetta + Pumpkin Seed Chutney" will all be on rotation in my kitchen. The "Peppermint Marshmallows" will probably be a dish I limit to the holiday season, but they were delicious and something I had never tried to make before.

Unfortunately, due to the pandemic and limited supplies, I couldn't make some of the recipes as written and had to do a couple of substitutions, but even then, those recipes were amazing. I definitely plant to try and re-do those recipes as written as soon as possible!

Overall, while I loved this cookbook, it's not a cookbook I would recommend to anyone who doesn't love to cook and love to eat. A lot of the ingredients and garnishes felt as if the author was trying to hard to be impressive rather than relying on the recipes themselves to do the work.

Flipping through "The Flavor Equation", I thought of my elementary and secondary science courses trying to find everyday usability amongst all the formulas and elements crammed into our brain for standardized tests. I wish this book existed during my younger years because I'd find tons of ways to use this in my life back then. Although, to be honest, I think I'll probably make this one of my go-to cookbooks when it's officially released. Splitting chapters into flavor profiles - brightness! saltiness! - is honestly genius and I'm surprised I don't see this type of organization done more often. I can't wait to make the pomegranate poppy seed wings and shaved brussels sprouts salad staples in my kitchen, hot dang!

This book is endless with so much knowledge in culinary science and many other science departments. Reminds me of the engineer who made sous vide famous. At the same time it is accessible to. Explains the sequence of the ingredients and how the process is changed with time and treatment. Deep primer into the cooking kingdom.

The appreciation of a flavor is something that may vary from person to person. In this book, the author looks at the various components which make up the concept of flavor—what has been termed the Flavor Equation. The Flavor Equation explores the “anatomy of flavor” and utilizes “flavor maps and pyramids” to demonstrate how a combination of these components will result in unique taste experiences. These taste experiences, in turn, guide the person’s response to the foods eaten. These responses determine whether or not a recipe will be considered delicious.

Each component is discussed by the author with the goal of providing the reader with clarity as to the component’s involvement in flavor. Then, various cultural recipes from India are provided where the author shares the link between the recipes and the flavor equation components. However, while the recipes are from the Indian culture, the concepts presented are transferable to any other culture.

I really liked this book. As a person involved in counseling clients regarding their food choices, I am often asked if the changes recommended will “taste good”. A book like this is helpful in understanding the various components involved in how food tastes. This will provide greater assistance in helping clients understand what they may do to increase food acceptance aka deliciousness. The author does get really involved in explaining the technical parts, so I am not sure that everyone will understand it. However, depending on the reader, the concepts can be understood, simplified, and demonstrated via the recipes.

I definitely would purchase this book for personal use as well as for a gift. It is also a book that could be considered for use in a culinary arts or nutrition class.

I voluntarily reviewed an Advanced Reader Copy of this book provided by the publisher and Net Galley. However, the thoughts expressed are totally my own.

A comprehensive book about all of the science behind flavor. How emotion and the flavor of our food impact memories of special times in our lives, how recipes trigger moments of recollection of days gone by and how it effects the slightest craving as we catch an aroma. How our senses process what we eat before the food rests on our tongue. Sharma delves into the flavors of colors and shapes and how sounds can make certain foods enticing to us. With charts and graphs and diagrams the science of flavor and how and why we eat come alive along with colorful, bold photos throughout. If you are interested in why we love food from a scientific standpoint this book is for you!

My first book on the science of flavour and I learned so much! I loved the tips on how to take your food to the next level by boosting flavours. I took so many notes! The graphics and photographs are beautiful too.

The recipes are arranged rather unconventionally - by taste (saltiness, savoriness etc) rather than type or meal. But there are meal ideas at the back of the book.

The recipes look very interesting and delicious. Unfortunately, I am on a therapeutic low carb diet so many of them do not suit me. I also prefer ingredients that are already in my pantry, being a lazy cook.

Those who don't mind doing a little bit of hunting in their Asian stores (and are not on a low carb diet) will find this book really useful and worthwhile.

Thank you Netgalley and Chronicle Books for the ARC. This is my honest opinion.

This was a very thorough read, and I appreciated the way that the author explains what elements make a recipe taste good and how different elements can effect your eating experience. The recipes provided are interesting and I will definitely be making them in the future.

I follow Nik Sharma on Instagram via @abrowntable where there are tons of amazing recipes and resources. So excited for this book and it did not disappoint. It feels like Sharma is truly communicating how to "paint" with food and breaks down these elements in detail. For example, there is a section on food pigments that was really interesting which was followed by "how i play with geometric shapes" in photos, noting the data that reflects what makes food look visually appealing to eat. If you ever look at Sharma's instagram feed, the photos are truly gorgeous and this book is no different. Everything pops out and seduces. Definitely helpful tools for anyone working on developing a cookbook or blog of their own. The recipes are DELICIOUS. Well developed and i found many to be accessible. I read this in a digital format but am planning to get the hardcover copy....the pictures are too beautiful and would be a great addition to a tabletop collection

Nik Sharma's The Flavor Equation reveals the author's obsession with flavor. Although he is not a professionally=trained chef, Nik has spent many years learning about food and the factors which influence flavor. In this book he argues that flavor is more than the sum of aroma and taste but includes emotions, memories, shapes and colors. I couldn't agree more with this perspective and like him, I have many fond memories associated with certain dishes I have enjoyed in my travels over the years. Much of his food experience is from Bombay where he lived with his parents as well as from cooking with his grandmother who apparently made savory Indian dishes. But the Flavor Equation is also about food chemistry, a subject which has fascinated Nik since his childhood days in India. He delves into different ingredients such as salt to explain how they affect the flavor of food. This is more technical than most casual readers would find interesting, but I thought the discussion of food chemistry was well-done. Those who are looking for recipes, especially of Indian cuisine will not be disappointed. The book is rich with examples of flavorful food which is is enhanced by the wonderful photograph of selected dishes. In sum I enjoyed reading through this book and was stimulated to experiment with some new Indian dishes. What more can one ask of a book on food?

This book is simply wonderful. I always like to try the recipes in any book I review and I started with a couple which proved to be both easy to make and bursting with flavour.

I then delved further into the book to discover Nik's research into what makes the best dishes we've eaten so memorable: How emotion, sight, sound, mouthfeel , aroma and taste all contribute to flavour. You feel that you are in such good, friendly, encouraging hands.

This is definitely a book I want on my shelf, so I can continue to understand and create delicious dishes.

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!