Fundamentals of Flavor: 100 Recipes for the Science of Better Cooking (Hardcover) (ISBN-13: 9781797216331)

"The perfect marriage of science and deliciousness. An essential modern kitchen companion." --Hetty Lui McKinnon, James Beard Award-winning chef, author, and food writer

Acclaimed 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 Fundamentals of Flavor. These 100 recipes deepen your understanding of how fire, earth, air, and water improve your kitchen techniques and the flavor of your meals.

Building on the science-forward thinking of The Flavor Equation and the accessibility of his award-winning Veg-Table, 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:

• Fire: How caramelization deepens the flavor of Caramelized Shallot and Feta-Labneh Dip
• Earth: How salt's minerality brings crispness to Salt-Baked New Potatoes with Gochujang Vinaigrette
• Air: Why drying out cookie dough results in perfect Extra Rich Chocolate-Cinnamon Crinkle Cookies
• Water: Why sous vide is the best way to cook a hearty, tender loaf of Icelandic Rye Bread
• And much more.

With 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.

AWARD-WINNING AUTHOR: Nik Sharma is an accomplished chef and cookbook author. Veg-Table won the 2024 Golden Poppy Award and was named a Best Cookbook of the Year by NPR, The Los Angeles Times, Epicurious, Vice, Food Network, Good Housekeeping, and more. His previous books, The Flavor Equation and Season, were also named to multiple Best Cookbook lists, including The New York Times, Eater, Food & Wine, Forbes, Saveur, Bon Appetit, Food52, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, and many others.

ACCESSIBLE 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.

SCIENCE FOR THE HOME COOK: As a former molecular biologist, Sharma wants you to eat delicious food while understanding how 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.

Perfect for:

• Fans of Nik Sharma and America's Test Kitchen
• Home cooks interested in the how and why behind delicious food
• Anyone looking to expand their skillset, from grilling to sous vide
• Birthday, holiday, housewarming, or graduation gift for food enthusiasts