{"product_id":"fundamentals-of-flavor-100-recipes-for-the-science-of-better-cooking-9781797216331","title":"Fundamentals of Flavor: 100 Recipes for the Science of Better Cooking","description":"\u003cp\u003e\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\u003cb\u003eAcclaimed cookbook author, America’s Test Kitchen Editor in Residence, and molecular biologist Nik Sharma brings his deep scientific knowledge, delicious recipes, and stunning photography to home cooks with \u003c\/b\u003e\u003ci\u003e\u003cb\u003eFundamentals of Flavor\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e. These 100 recipes deepen your understanding of how fire, earth, air, and water improve your kitchen techniques and the flavor of your meals.\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003eBuilding on the science-forward thinking of \u003ci\u003eThe Flavor Equation\u003c\/i\u003e and the accessibility of his award-winning \u003ci\u003eVeg-Table\u003c\/i\u003e, Nik Sharma’s latest cookbook brings fascinating technical know-how to exciting everyday recipes. In these pages, Sharma explores the four powerful elements of nature and their profound influence on how we cook, delving into such topics and dishes as:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFire: How caramelization deepens the flavor of \u003cb\u003eCaramelized Shallot and Feta-Labneh Dip\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eEarth: How salt's minerality brings crispness to \u003cb\u003eSalt-Baked New Potatoes with Gochujang Vinaigrette\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eAir: Why drying out cookie dough results in perfect \u003cb\u003eExtra Rich Chocolate-Cinnamon Crinkle Cookies\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eWater: Why sous vide is the best way to cook a hearty, tender loaf of \u003cb\u003eIcelandic Rye Bread\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003eAnd much more.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eWith more than 150 evocative photographs and 20+ infographics that simplify scientific principles for visual learners, this is a beautiful, foundation-building reference book for home cooks who approach their meals with a hunger for knowledge and big flavor.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003eAWARD-WINNING AUTHOR: Nik Sharma is an accomplished chef and cookbook author. \u003ci\u003eVeg-Table\u003c\/i\u003e won the 2024 Golden Poppy Award and was named a Best Cookbook of the Year by NPR, \u003ci\u003eThe Los Angeles Times\u003c\/i\u003e, \u003ci\u003eEpicurious\u003c\/i\u003e, \u003ci\u003eVice\u003c\/i\u003e, \u003ci\u003eFood Network\u003c\/i\u003e, \u003ci\u003eGood Housekeeping\u003c\/i\u003e, and more. His previous books, \u003ci\u003eThe Flavor Equation\u003c\/i\u003e and \u003ci\u003eSeason\u003c\/i\u003e, were also named to multiple Best Cookbook lists, including \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eEater\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eForbes\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eBon Appetit\u003c\/i\u003e, Food52, \u003ci\u003eThe San Francisco Chronicle\u003c\/i\u003e, \u003ci\u003eThe Los Angeles Times\u003c\/i\u003e, \u003ci\u003eThe Boston Globe\u003c\/i\u003e, \u003ci\u003eThe Chicago Tribune\u003c\/i\u003e, CNN Travel, and many others.\u003c\/p\u003e\u003cp\u003eACCESSIBLE RECIPES: This book packs big flavor while remaining highly cookable. From the basics like how to make your own Hot Honey, Homemade Set Yogurt, and Cultured Butter to mastering more complex dishes such as Eggplant, Burrata, and Mozzarella Pitadinas; Steak with Porcini-Thyme Sauce; and Cinnamon Churro Ice Cream with Dulce de Leche, these recipes help you achieve spectacular, complex flavors.\u003c\/p\u003e\u003cp\u003eSCIENCE FOR THE HOME COOK: As a former molecular biologist, Sharma wants you to eat delicious food while understanding \u003ci\u003ehow\u003c\/i\u003e you made it happen—so you can make it again! This volume is packed with information on how roasting, baking, boiling, stir-frying, and other cooking techniques help you put delicious meals on the table, plus handy tips for better understanding how to get the most from your kitchen equipment, such as testing your oven temperature to make sure it's accurate.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cp\u003ePerfect for: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFans of Nik Sharma and America's Test Kitchen\u003c\/li\u003e\n\u003cli\u003eHome cooks interested in the \u003ci\u003ehow \u003c\/i\u003eand \u003ci\u003ewhy \u003c\/i\u003ebehind delicious food\u003c\/li\u003e\n\u003cli\u003eAnyone looking to expand their skillset, from grilling to sous vide\u003c\/li\u003e\n\u003cli\u003eBirthday, holiday, housewarming, or graduation gift for food enthusiasts\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eDetails\u003c\/h4\u003e\u003cp\u003eISBN13: 9781797216331\u003cbr\u003e\u003cspan\u003eFormat: Hardback\u003cbr\u003e\u003cspan\u003eNumber of Pages: 352\u003cbr\u003e\u003cspan\u003eEdition: \u003cbr\u003e\u003cspan\u003ePublication Date: 29 Sep 2026\u003cbr\u003e\u003cspan\u003ePublisher: Chronicle Books\u003cbr\u003e\u003cspan\u003ePublication City, Country: San Francisco, United States\u003cbr\u003e\u003cspan\u003eDimensions (cm): 25.4(H)x20.3(L)x2.6(W)\u003cbr\u003e\u003cspan\u003eWeight (gm): \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch4\u003eAuthor Biography\u003c\/h4\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\u003ch4\u003eReviews\u003c\/h4\u003e“Just as \u003ci\u003eThe Flavor Equation \u003c\/i\u003ehelped us understand how flavor works, \u003ci\u003eFundamentals of Flavor\u003c\/i\u003e teaches us how cooking works. Divided into the essential elements—fire, earth, air, and water—Nik Sharma explains the whys of the kitchen with clarity, curiosity, and wonder. From classic techniques like cooking over fire to modern tools like sous vide and the air fryer, he connects everyday science to irresistible recipes. This book will not only make you a smarter, more confident cook but also deepen your appreciation for the magical place we call home. We’re lucky to be alive on this earth and at the same time as Nik Sharma.”\u003cb\u003e—Rie McClenny, author \u003c\/b\u003e\u003cb\u003eof \u003ci\u003eMake It Japanese\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e“Every book Nik Sharma produces is a marvel. This cookbook explores the four elements—fire, earth, air, and water—and their impact on what and how we cook. Not only will this enhance your understanding of what happens in your kitchen (in an accessible way), but it also gives you irresistible recipes. Sharma’s creativity has no limits.”\u003cb\u003e—Diana Henry, British food writer and James Beard–award winning cookbook author\u003c\/b\u003e\u003cbr\u003e”With a scientist’s mind and a cook’s heart, Nik Sharma has the gift of putting very complex ideas within our reach. Art and science are often seen as two ends of a spectrum, but in \u003ci\u003eFundamentals of Flavor\u003c\/i\u003e, his work shows us the practicality in the art and the beauty in the science that comes from how we—as people and as cultures—connect with the food we make.” \u003cb\u003e—Adam Liaw, Australian chef, cookbook author, and television presenter\u003c\/b\u003e\u003cbr\u003e“\u003ci\u003eFundamentals of Flavor\u003c\/i\u003e is a master class in curiosity. Nik Sharma connects the dots between chemistry and cooking, identity and the elements, showing how fire, earth, air, and water govern everything from caramelization to culture. It’s as rigorous as it is poetic—a rare cookbook that teaches you how the world works while making you hungry.”\u003cb\u003e—\u003c\/b\u003e\u003cb\u003eKenji López-Alt, \u003c\/b\u003e\u003cb\u003eauthor of \u003ci\u003eThe Food Lab\u003c\/i\u003e and \u003ci\u003eThe Wok\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e“\u003ci\u003eFundamentals of Flavor\u003c\/i\u003e is delicious, generous, and moving. Nik Sharma understands that in bringing our whole self to the table, we open the way for the deepest creativity and most resonant ideas to emerge.”\u003cb\u003e—Kylie Kwong, chef, television presenter, and cookbook author\u003c\/b\u003e\u003cbr\u003e“It’s not easy to write a cookbook that is rich in information and research, yet still serves up mouthwatering recipes. Nik Sharma has done it all. \u003ci\u003eFundamentals of Flavor\u003c\/i\u003e is the perfect marriage of science and deliciousness. An essential modern kitchen companion.”\u003cb\u003e—Hetty Lui McKinnon, James Beard Award–winning cookbook author and food writer\u003c\/b\u003e\u003cbr\u003e“Another wonderful book from the incomparable Nik Sharma. Much like his love for chemistry and cooking, in Fundamentals of Flavor he showcases how the perfect combination of elements brings richness to both life and food. This book, with its trademark combination of science, stories, and Sharma-styled recipes, is the perfect example of an entity whose sum far exceeds that of its individual, elemental parts. A timely reminder that everything is better when you weave together the best elements of many cultures.”\u003cp\u003e\u003cb\u003e —Dr. Suze Kundu, nanochemist and science communicator\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\"This is going to be THE gift of the year...I am going to literally study it.\"--\u003cb\u003eMaggie Hoffman\u003c\/b\u003e, \u003cb\u003e\u003ci\u003eThe Dinner Plan\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\"While the title of microbiologist Sharma’s latest book might imply redundancy with his The Flavor Equation (2020)—which centered on emotion, sight, sound, mouthfeel, aroma, and taste—here, Sharma focuses deeply on the elements of fire, earth, air, and water. He offers up a lengthy, discrete section for each, including an expansive and comprehensible scientific explanation for how that element is used in food preparation, followed by mouthwatering, innovative recipes, stunningly illustrated by the author’s own color photos. The opening section on fire, for example, breaks down and compares the three temperature scales (Fahrenheit, Celsius, and Kelvin); lists the heat capacity of various foods, liquids, and cookware materials; explains the spectrum of heat-transfer cooking techniques (gas and induction stoves, microwaves, ultrasonicators); and offers a brief but concisely illustrated list of fire-driven cooking methods, including toasting, searing, grilling, barbecuing, open fire, and rotisserie. Recipes for the fire section include caramelized balsamic glazed pearl onions, charred broccolini and black lentils with smoked date vinaigrette, and blistered green beans with walnut-tofu sauce. An excellent standalone volume showcasing science and the glorious flavors it can produce.\"--\u003cb\u003e\u003ci\u003eBooklist\u003c\/i\u003e, STARRED review\u003c\/b\u003e\u003cbr\u003e\"...just brilliant.\"--\u003cb\u003eMelissa Clark, \u003ci\u003eNew York Times\u003c\/i\u003e Cooking\u003c\/b\u003e","brand":"Nik Sharma","offers":[{"title":"Default Title","offer_id":50628756963545,"sku":"9781797216331","price":70.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0502\/9530\/8441\/files\/9781797216331.jpg?v=1791458776","url":"https:\/\/www.arielbooks.com.au\/products\/fundamentals-of-flavor-100-recipes-for-the-science-of-better-cooking-9781797216331","provider":"Ariel","version":"1.0","type":"link"}