{"product_id":"fundamentals-of-flavor-100-recipes-for-the-science-of-better-cooking-hardcover","title":"Fundamentals of Flavor: 100 Recipes for the Science of Better Cooking - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNik Sharma\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"The perfect marriage of science and deliciousness. An essential modern kitchen companion.\" --Hetty Lui McKinnon, James Beard Award-winning chef, author, and food writer\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eAcclaimed cookbook author, America's Test Kitchen Editor in Residence, and molecular biologist Nik Sharma brings his deep scientific knowledge, delicious recipes, and stunning photography to home cooks with \u003c\/b\u003e\u003ci\u003e\u003cb\u003eFundamentals of Flavor\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e. These 100 recipes deepen your understanding of how fire, earth, air, and water improve your kitchen techniques and the flavor of your meals.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eBuilding on the science-forward thinking of \u003ci\u003eThe Flavor Equation\u003c\/i\u003e and the accessibility of his award-winning \u003ci\u003eVeg-Table\u003c\/i\u003e, Nik Sharma's latest cookbook brings fascinating technical know-how to exciting everyday recipes. In these pages, Sharma explores the four powerful elements of nature and their profound influence on how we cook, delving into such topics and dishes as: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFire: How caramelization deepens the flavor of \u003cb\u003eCaramelized Shallot and Feta-Labneh Dip\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eEarth: How salt's minerality brings crispness to \u003cb\u003eSalt-Baked New Potatoes with Gochujang Vinaigrette\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eAir: Why drying out cookie dough results in perfect \u003cb\u003eExtra Rich Chocolate-Cinnamon Crinkle Cookies\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eWater: Why sous vide is the best way to cook a hearty, tender loaf of \u003cb\u003eIcelandic Rye Bread\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eAnd much more.\u003c\/li\u003e\n\u003c\/ul\u003eWith more than 150 evocative photographs and 20+ infographics that simplify scientific principles for visual learners, this is a beautiful, foundation-building reference book for home cooks who approach their meals with a hunger for knowledge and big flavor. \u003cp\u003e\u003c\/p\u003eAWARD-WINNING AUTHOR: Nik Sharma is an accomplished chef and cookbook author. \u003ci\u003eVeg-Table\u003c\/i\u003e won the 2024 Golden Poppy Award and was named a Best Cookbook of the Year by NPR, \u003ci\u003eThe Los Angeles Times\u003c\/i\u003e, \u003ci\u003eEpicurious\u003c\/i\u003e, \u003ci\u003eVice\u003c\/i\u003e, \u003ci\u003eFood Network\u003c\/i\u003e, \u003ci\u003eGood Housekeeping\u003c\/i\u003e, and more. His previous books, \u003ci\u003eThe Flavor Equation\u003c\/i\u003e and \u003ci\u003eSeason\u003c\/i\u003e, were also named to multiple Best Cookbook lists, including \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eEater\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eForbes\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eBon Appetit\u003c\/i\u003e, Food52, \u003ci\u003eThe San Francisco Chronicle\u003c\/i\u003e, \u003ci\u003eThe Los Angeles Times\u003c\/i\u003e, \u003ci\u003eThe Boston Globe\u003c\/i\u003e, \u003ci\u003eThe Chicago Tribune\u003c\/i\u003e, CNN Travel, and many others. \u003cp\u003e\u003c\/p\u003eACCESSIBLE RECIPES: This book packs big flavor while remaining highly cookable. From the basics like how to make your own Hot Honey, Homemade Set Yogurt, and Cultured Butter to mastering more complex dishes such as Eggplant, Burrata, and Mozzarella Pitadinas; Steak with Porcini-Thyme Sauce; and Cinnamon Churro Ice Cream with Dulce de Leche, these recipes help you achieve spectacular, complex flavors. \u003cp\u003e\u003c\/p\u003eSCIENCE FOR THE HOME COOK: As a former molecular biologist, Sharma wants you to eat delicious food while understanding \u003ci\u003ehow\u003c\/i\u003e you made it happen--so you can make it again! This volume is packed with information on how roasting, baking, boiling, stir-frying, and other cooking techniques help you put delicious meals on the table, plus handy tips for better understanding how to get the most from your kitchen equipment, such as testing your oven temperature to make sure it's accurate. \u003cp\u003e\u003c\/p\u003ePerfect for: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFans of Nik Sharma and America's Test Kitchen\u003c\/li\u003e\n\u003cli\u003eHome cooks interested in the \u003ci\u003ehow \u003c\/i\u003eand \u003ci\u003ewhy \u003c\/i\u003ebehind delicious food\u003c\/li\u003e\n\u003cli\u003eAnyone looking to expand their skillset, from grilling to sous vide\u003c\/li\u003e\n\u003cli\u003eBirthday, holiday, housewarming, or graduation gift for food enthusiasts\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eNik Sharma\u003c\/b\u003e is the bestselling author of cookbooks celebrated for blending culinary science with deeply personal storytelling: \u003ci\u003eSeason\u003c\/i\u003e, \u003ci\u003eThe Flavor Equation\u003c\/i\u003e, and \u003ci\u003eVeg-Table\u003c\/i\u003e. A former molecular biologist, Sharma brings a unique lens to the kitchen, where flavor is both a feeling and a formula. He serves as Editor in Residence at America's Test Kitchen, where he hosts the YouTube show \u003ci\u003eFlavor Forward with Nik Sharma\u003c\/i\u003e, is a co-host of the show\u003ci\u003e In the Test Kitchen\u003c\/i\u003e on Netflix, and is a cast member on the upcoming America's Test Kitchen show on PBS. Sharma is the creator of the award-winning blog \u003ci\u003eNik Sharma Cooks \u003c\/i\u003e(formerly \u003ci\u003eA Brown Table\u003c\/i\u003e), and his writing and photography have been featured in \u003ci\u003eThe San Francisco Chronicle\u003c\/i\u003e, \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eThe Guardian\u003c\/i\u003e, and \u003ci\u003eThe Wall Street Journal\u003c\/i\u003e, among others. He lives in Los Angeles, California, where he's always dreaming up his next recipe.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.14 x 10.11 x 8.27 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 22, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":44332406800443,"sku":"9781797216331","price":54.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/2274\/9755\/files\/U5dESObOLz9781797216331.webp?v=1790776238","url":"https:\/\/bookshopclassics.shop\/products\/fundamentals-of-flavor-100-recipes-for-the-science-of-better-cooking-hardcover","provider":"Bookshop Classics","version":"1.0","type":"link"}