Cookbook Review: The Flavor Equation by Nik Sharma

I was introduced to the molecular biologist-turned-food writer, Nik Sharma, just last year by my grandfather. My grandfather and I were fascinated by the fusion recipes of Nik Sharma on his blog, A Brown Table, and on in his cookbook, Season. When we heard he was publishing a second cookbook we obviously had to preorder it on Amazon.

If you have been following me on my blog for a while, you would know that I am very fascinated in food science. In The Flavor Equation, Nik Sharma teaches us how to engage all our senses — taste, smell, sight, sound, mouthfeel, and emotion. His lab background and storytelling skills make this cookbook extremely fascinating for a person learning about the world of food science. Each chapter is dedicated to one of seven flavor notes — brightness, bitterness, saltiness, sweetness, savoriness, fieriness, and richness — with tips and recipes illustrating how they interact.

This cookbook is not for a beginner cook. Personally, I do not think many households would have asafetida, hibiscus petals, or amchur as regular staples in their pantry. Also, the long paragraphs of the introduction to recipes could be intimidating for a beginner. If I had to rate this cookbook, I would give it 4/5 stars.