Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Perfect gift for home cooks who want to learn beyond recipes, especially those interested in the science of food and flavor! Add it to the shelf with cookbooks like The Flavor Bible by Karen Page and Andrew Dornenburg, The Science of Cooking by Dr Stuart Farrimond, and Salt, Fat, Acid, Heat by Samin Nosrat. "Deep and illuminating, fresh and highly informative. a most brilliant achievement." – Yotam Ottolenghi