Press Release

HarperCollins Presents The Flavor Equation by Nik Sharma

A first-ever in-depth exploration of the science of taste and flavor by Nik Sharma!

The Flavor Equation deserves space on the shelf right next to Salt, Fat, Acid, Heat as a titan of the how-and-why brigade.”– The New Yorker

“Deep and illuminating, fresh and highly informative…a most brilliant achievement.” – Yotam Ottolenghi

The Flavor Equation is destined to be a classic: original, thought-provoking, and illuminating.” Nigella Lawson

About the Book

A great dish is more than just ingredients coming together – it is a spectacular combination of aroma, texture, sound, emotion; a science of how elements combine.

On his journey of experimenting with food and flavors, writer, chef, and scientist Nik Sharma learned to combine his knowledge of chemistry with the mysteries of flavor pairings. These experiments led him to dive deep into the most basic of our pantry items–salts, oils, sugars, fat and so on–to demonstrate how to convert them into tasty, simple dishes.

The Flavor Equation is a pathbreaking investigation into the science of taste, a way to play up flavor to cook the most fabulous food. With over 100 recipes, flavor notes, introductions, and illustrations, Sharma invites his readers to go on an extraordinary sensory journey with the aim of inspiring both home cooks and seasoned chefs to experiment and recreate these marvellous culinary creations.

We’re all looking to understand and create food that’s flavorful and delicious. The Flavor Equation does just that by unraveling the answer to what flavor really is by taking you on a guided journey of how our emotions, along with our senses of sight, sound, textures, aromas, and taste, help us cook and appreciate food.”- Nik Sharma

“This book promises to change the way you think about flavours, ingredients and cooking. With its stunning images and exhaustive expert notes, Nik’s book is an immersive experience for any reader. We are proud to publish The Flavor Equation here in India.” -Bushra Ahmed, Commissioning Editor

About the Author

Nik Sharma is a food writer, photographer, cookbook author, and recipe developer based out of Los Angeles, California. He is currently a columnist for Serious Eats, The Guardian, and Food52 and a contributor to the New York Times Cooking section. He published his first cookbook, Season: Big Flavors, Beautiful Food, in 2018.

About HarperCollins Publishers India

HarperCollins Publishers India is a subsidiary of HarperCollins Publishers. HarperCollins India publishes some of the finest writers from the Indian Subcontinent and around the world, publishing approximately 200 new books every year, with a print and digital catalogue of more than 2,000 titles across 10 imprints. Its authors have won almost every major literary award including the Man Booker Prize, JCB Prize, DSC Prize, New India Foundation Award, Atta Galatta Prize, Shakti Bhatt Prize, Gourmand Cookbook Award, Publishing Next Award, Tata Litrature Live Award, Gaja Capital Business Book Prize, BICW Award, Sushila Devi Award, Prabha Khaitan Woman’s Voice Award, Sahitya Akademi Award and the Crossword Book Award. HarperCollins India has been awarded the Publisher of the Year Award three times: at Publishing Next in 2015, and at Tata Literature Live! in 2016 and 2018.

HarperCollins India also represents some of the finest publishers in the world including Egmont, Oneworld, Harvard University Press, Bonnier Zaffre, Usborne, Dover and Lonely Planet.

For further information please write to sagiri.dixit@harpercollins.co.in
Non-Fiction/Cookbook | Rs 1999

 

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