Understanding the science of cooking: The Flavor Equation

Nik Sharma, the man behind A Brown Table, brings out the scientific side of cooking with his new book The Flavor Equation: The Science of Great Cooking Explained In More Than 100 Essential Recipes.

Explaining the rules of the art of cooking and the science of food with 100 basic recipes, The Flavor Equation offers food lovers an experience beyond the sense of taste. The book, which combines Nik Sharma’s background in molecular biology with his knowledge of gastronomy, is a guide that explains the simplest and most enjoyable way of cooking good food.