Fundamentals of Flavor

“Just as The Flavor Equation helped us understand how flavor works, Fundamentals of Flavor teaches us how cooking works. Divided into the essential elements—fire, earth, air, and water—Nik Sharma explains the whys of the kitchen with clarity, curiosity, and wonder. From classic techniques like cooking over fire to modern tools like sous vide and the air fryer, he connects everyday science to irresistible recipes. This book will not only make you a smarter, more confident cook but also deepen your appreciation for the magical place we call home. We’re lucky to be alive on this earth and at the same time as Nik Sharma.”—Rie McClenny, author of Make It Japanese
“Every book Nik Sharma produces is a marvel. This cookbook explores the four elements—fire, earth, air, and water—and their impact on what and how we cook. Not only will this enhance your understanding of what happens in your kitchen (in an accessible way), but it also gives you irresistible recipes. Sharma’s creativity has no limits.”—Diana Henry, British food writer and James Beard–award winning cookbook author
”With a scientist’s mind and a cook’s heart, Nik Sharma has the gift of putting very complex ideas within our reach. Art and science are often seen as two ends of a spectrum, but in Fundamentals of Flavor, his work shows us the practicality in the art and the beauty in the science that comes from how we—as people and as cultures—connect with the food we make.” —Adam Liaw, Australian chef, cookbook author, and television presenter
“Fundamentals of Flavor is a master class in curiosity. Nik Sharma connects the dots between chemistry and cooking, identity and the elements, showing how fire, earth, air, and water govern everything from caramelization to culture. It’s as rigorous as it is poetic—a rare cookbook that teaches you how the world works while making you hungry.”—Kenji López-Alt, author of The Food Lab and The Wok
“Fundamentals of Flavor is delicious, generous, and moving. Nik Sharma understands that in bringing our whole self to the table, we open the way for the deepest creativity and most resonant ideas to emerge.”—Kylie Kwong, chef, television presenter, and cookbook author
“It’s not easy to write a cookbook that is rich in information and research, yet still serves up mouthwatering recipes. Nik Sharma has done it all. Fundamentals of Flavor is the perfect marriage of science and deliciousness. An essential modern kitchen companion.”—Hetty Lui McKinnon, James Beard Award–winning cookbook author and food writer
“Another wonderful book from the incomparable Nik Sharma. Much like his love for chemistry and cooking, in Fundamentals of Flavor he showcases how the perfect combination of elements brings richness to both life and food. This book, with its trademark combination of science, stories, and Sharma-styled recipes, is the perfect example of an entity whose sum far exceeds that of its individual, elemental parts. A timely reminder that everything is better when you weave together the best elements of many cultures.”

 —Dr. Suze Kundu, nanochemist and science communicator