100 Recipes for the Science of Better Cooking

“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.