The Flavor Equation by Nik Sharma is all about sugar, spice and a pinch of science
Nik Sharma The food writer-photographer marries his training as a molecular biologist with his experience as a cook Los Angeles-based Nik Sharma effortlessly dons the hats of food writer, photographer and scientist. A captivating blend of Blumenthalian gastronomy and (Sanjeev) Kapooresque simplicity, Sharma’s food creations are based on one philosophy — flavour comes first. With his new cookbook, The Flavor Equation , he has invested in trying to understand, and helping us understand, why our grandmother’s or favourite aunt’s food tastes the way it does. What are those simple elem...
Source: thehindu.com