The Flavor Equation: The Science of Great Cooking Explained: More Than 100 Essential Recipes by Nik Sharma

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  • Chickpea, spinach + potato "samosa pie"

    • mcvl on December 07, 2020

      Lacking ingredients and drive, I made a reduced version of the recipe using only spinach, chickpeas, and the flavorings as a sauce for couscous. Quite good, I would make it again this way. I am, however, scandalized at Sharma's tolerance for canned chickpeas. Cooking dried chickpeas from scratch is easy, and they have better texture than canned.

    • bernalgirl on February 19, 2021

      Comes together easily, can cook the potatoes in advance to make day-of prep easier. I would follow others who suggest upping the spices -- texturally this is great but potatoes and chickpeas absorb a lot of flavor. My first time workin with phyllo and it came together beautifully! I served it with store-bought tamarind-date and cilantro chutneys.

    • anya_sf on January 26, 2021

      This really did taste like a samosa. I omitted the fresh chili so there was just a bit of heat from the chili powder. Increased the spinach to 8 oz. Unfortunately, my phyllo had been in the freezer too long and the sheets stuck together a lot. I was able to cobble together scraps for the bottom, then some mostly full sheets for the top. Funnily, the smaller bits and pieces actually gave the top the desired ruffled appearance. After 45 minutes the pie was just light brown on top; next time I'd bake it a little longer.

    • Lsblackburn1 on January 18, 2021

      Loved the flavors in this! I wish I’d made a cilantro chutney to serve with it (just like I have with samosas). Went really well with the mulligatawny.

    • dc151 on January 21, 2021

      I loved the flavors of this. Really delicious. I doubled the filling since I was feeding six people, but didn't double the phyllo, which resulted in the phyllo ratio too low. I think I'll make two next time, or skip the phyllo altogether. It wasn't difficult to make, but it was time-consuming, taking 2 3/4 hours total.

    • Twysbeek on January 31, 2021

      Doubled all the spices, added an extra potato. Very easy, huge payoff. Served with tamarind and date chutney (just buy pre-made date syrup)

  • Couscous with sesame-roasted carrots + feta

    • bernalgirl on February 19, 2021

      Absolutely great recipe, comes together easily and so much flavor and texture. Can't wait to make this again.

    • meggan on February 08, 2021

      I used pearl couscous so this was probably gummier than it should have been but it was still delicious.

    • Yildiz100 on December 26, 2020

      Very nice. I would probably make this with coin sized carrots in the future so I can stir them into the couscous and serve this as a salad in a big bowl instead of plating individual sides. The plating as written is more for presentation than anything else. I was very surprised by how well these flavors complimented each other. I would also make this without the feta if I didnt have it on hand. The feta wasnt very noticeable. Made a half recipe of the dressing and it was plenty. As for the couscous, reduce water to 3/4 cup, and 1 clove of garlic is enough. Maybe roast extra garlic cloves next time. They are delicious!

  • Black pepper chicken

    • darcie_b on January 18, 2021

      Delicious dish that is more than the sum of its parts. It took longer to cook than the recipe states.

  • Baked sweet potatoes with maple crème fraîche

    • darcie_b on January 18, 2021

      Excellent balance of flavors. Potatoes took longer to bake than the recipe stated.

    • dc151 on January 23, 2021

      This is my new favorite food! It was perfection. Subbed in sour cream and hazelnuts as suggested since they were on hand. Cooking time was perfect for me. This sauce was AMAZING! I actually can’t stop thinking about it

  • Roasted butternut squash + pomegranate molasses soup

    • darcie_b on January 18, 2021

      I only used half as much Worcestershire and thought it well balanced. I think more would have been too much. The pomegranate molasses adds a nice sour note.

    • lizbot2000 on November 07, 2020

      This was really good and easy. I liked the extra pizzaz from the pomegranate molasses and pepper.

    • lizbot2000 on November 17, 2020

      This was unexpectedly good for how simple it was to make. I used urfa chili flakes and I think they and the pomegranate did a lot of work toward making this more than just a standard blended squash soup.

    • dc151 on January 30, 2021

      We felt the Aleppo pepper overpowered the other flavors. Next time I'll cut back.

  • Shepherd's pie with kheema + chouriço

    • meggan on February 20, 2021

      This is fantastic! I didn’t have chorizo and just used garlic sausage.

  • Chicken kanji

    • meggan on February 10, 2021

      This was great - the chutney really makes it. A couple things- I used boneless chicken thighs which was fine but I did pull them out let the rice cook more. Also, I don’t know how 1/2 a cup of rice is supposed to be enough for 4 people; It was barely enough for two. Last, maybe put the cloves and bay leaves in a bouquet garni bag situation. My husband swallowed a clove which led to some dramatic gagging and looks of reproach.

    • lizbot2000 on November 07, 2020

      I love congee/jook/kanji/etc and have made it regularly for years. This is the best version of it I've ever made, and I'll never go back to any of the other types. The spices were excellent, and the shallots and chutney really made it taste special. I made it for family who ate it all and very pointedly commented that I should make it again.

  • Paneer + beet salad with mango-lime dressing

    • justfoxie on January 08, 2021

      Definitely going into our regular rotation. Both the marinade and the dressing are really incredible.

  • Crab tikka masala dip

    • maestra on February 08, 2021

      This is fantastic. I used chopped shrimp that I had in the freezer instead of crab, but you don't need a seafood or protein at all. The base is a delicious spread. We ate so much of this and an avocado-spinach dip from Bryant Terry's Vegetable Kingdom on Superbowl Sunday that the rest of our planned meal was either canceled or postponed by hours. Excellent party dish, when we have parties again.

  • Collard greens, chickpea + lentil soup

    • lizbot2000 on November 17, 2020

      This was the least successful recipe I've tried from this cookbook, which is to say it was quite good but not at the level some of the others have been.

  • Chocolate miso bread pudding

    • lizbot2000 on November 27, 2020

      This was good, but I thought it needed something. I ended up making a bourbon glaze for it, because that's the way we've always had bread pudding. I only had time to leave it for an hour, and I think my bread pieces were too big and there were too many of them. So if you give smaller pieces longer to soak in the liquid, you probably won't necessarily need a glaze to pour over it like I did.

  • Chicken hakka noodles (Indo-Chinese)

    • lizbot2000 on November 17, 2020

      This was really, really delicious. I didn't make the accompanying sauces, but I want to next time because I bet they make it even better. This is a great way to cram a ton of veggies into one meal without really noticing how veggie-heavy it is. I subbed bok choy (sliced white parts with the other veggies, green parts at the end) for the green beans, which I'm not a fan of in stir fries.

  • Roasted chicken thighs + vegetables

    • lizbot2000 on November 07, 2020

      This was very easy and fast, but took standard roasted chicken and vegetables to a higher level than the recipes I'd normally make. The almost burnt peas were really unexpectedly good. Next time I think I will take the chicken out and roast the veggies even longer, because I like them even more soft and charred.

  • Polenta kheer

    • leilx on February 11, 2021

      Made this for breakfast and it was delicious. changes: I used regular cardamom, and a combination of milk and cream instead of evaporated milk. It was enough for several breakfasts for me and reheated easily.

  • Saffron swirl buns with dried fruit

    • leilx on February 11, 2021

      Fantastic! Like a cinnamon bun but different flavors. I used different fried fruits based on what I had around the house. For the final rise, I put it in the fridge overnight and then let it sit out awhile in the morning. The golden syrup adds a nice touch of sweetness.

  • Roasted cauliflower in turmeric kefir

    • turnipgreens on January 30, 2021

      I used fresh full-fat buttermilk in place of kefir. Besan flour takes a while to cook out, it thickened quite a bit, so I had to add more buttermilk at the end to get a proper sauce. The final flavor of the sauce is a bit strange - only half the family liked it. Therefore I served the cauliflower and sauce separately. Final tadka is essential. This recipe will not make it to repeat status in our house.

    • DFarnham on December 30, 2020

      We liked this dish. Made exactly as written, using buttermilk. I would try keifer next time. My buttermilk was very thick, and I thought it was a tad heavy for the dish.

  • Grilled hearts of romaine with chilli pumpkin seeds

    • Lsblackburn1 on January 17, 2021

      Nice sweet, sour, spicy flavors going on with this. The dressing recipe makes way more than you need, so I’ll have to figure out another use for it.

  • Warm kale, white bean + mushroom salad with chilli tahini

    • Lsblackburn1 on December 17, 2020

      Super easy to put together and very delicious! This made a nice light dinner served with bread and cheese. I used 2 bundles of kale (not sure about the weight), which seemed like the right ratio for the other ingredients.

  • Roasted delicata squash with herbed yogurt dressing

    • Lsblackburn1 on November 16, 2020

      Loved the dressing for this! The recipe makes a lot so it’s a good idea to serve it with a main that can use it. For me that was lamb meatballs and flatbread. I used jarred tamarind chutney. Excellent meal.

  • Braised cabbage with coconut

    • DFarnham on December 30, 2020

      This was a miss for me. The cabbage/onion mixture was just okay. The toppings of sliced fresno, cilantro and shredded coconut held all the flavor. Not a repeat.

  • Burnt shallot dip

    • jenburkholder on February 08, 2021

      I quite enjoyed this, although I don't know that anyone else was that taken with it. On the tart side.

  • Lemon-lime mintade

    • Twysbeek on January 27, 2021

      Delightful! Double the recipe, it is super easy.

  • Shaved Brussels sprouts salad

    • Twysbeek on January 23, 2021

      Plan on the shallots taking a lot longer to really caramelize and become crispy--closer to 1.5 hours.

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  • ISBN 10 1452182698
  • ISBN 13 9781452182698
  • Linked ISBNs
  • Published Oct 27 2020
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

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 via 115 recipes.

• Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style

The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time.

Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Soba Noodles with Mushrooms and Walnut Sauce, and Richness: Coconut Milk Cake.

• A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs by Karen Page and Andrew Dornenburg; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.



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