RECIPE BOOK - The Equation of Flavors

By applying the principles of science to cooking, Nik Sharma takes us on a journey to the heart of flavors through more than 100 recipes and experiments. Why does an ingredient taste like caramel when roasted? Why coffee, mixed with spices, loses its bitterness to become sweeter? What contributes to creating the flavors? Nik Sharma immerses us in the magic of flavors, by analyzing one by one the components of recipes but also by showing how our emotions, our senses or even sounds affect our perception of tastes, textures and aromas. Sesame couscous with roasted carrots and feta, roasted cauliflower in turmeric kefir, baked sweet potatoes with maple crème fraîche, peppermint marshmallows… So many combinations that will delight our taste buds! “Having an obsession with flavours, I find Nik Sharma's business quite fascinating. It's deep and inspiring, fresh and very informative. Combined with sumptuous dishes and superb photography, these elements make The Equation of Flavors a total success. » YOTAM OTTOLENGHI