Nik Sharma

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About Nik Sharma

Nik Sharma is a molecular biologist turned cookbook author and food photographer who is a columnist for Serious Eats and a contributor to NYT Cooking, he was previously a food columnist for the San Francisco Chronicle. His first cookbook, Season: Big Flavors, Beautiful Food, was a finalist for a James Beard Foundation award and an International Association of Culinary Professionals award, and it was also selected as one of the best cookbooks of the year by The New York Times, The Washington Post, Food52, The Kitchn, The Observer Food, and The Sunday Times. Nik resides in Los Angeles, California and writes the award-winning blog, A Brown Table.

Julia Turshen

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$21.40

Kindle Edition
$21.60

Kindle Edition
$31.56

Kindle Edition
$89.78

Hardcover

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Books By Nik Sharma

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The Flavor Equation: The Science of Great Cooking Explained in More Than 100 Essential Recipes 27/10/2020

by Nik Sharma

( 946 )

$21.40

Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award.

"The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker

"Deep and illuminating, fresh and highly informative… a most brilliant achievement." – Yotam Ottolenghi

"[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com

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 in more than 100 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: Blistered Shishito Peppers with Bonito Flakes, 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; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.

Other Formats:: Audible Audiobook , Hardcover , Audio CD

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This title and over 1 million more available with Kindle Unlimited.

Season: Big Flavors, Beautiful Food 02/10/2018

by Nik Sharma, John Birdsall

( 430 )

$21.60

There are few books that offer home cooks a new way to cook and to think about flavor—and fewer that do it with the clarity and warmth of Nik Sharma's Season. Season features 100 of the most delicious and intriguing recipes you've ever tasted, plus 125 of the most beautiful photographs ever seen in a cookbook. Here Nik, beloved curator of the award-winning food blog A Brown Table, shares a treasury of ingredients, techniques, and flavors that combine in a way that's both familiar and completely unexpected. These are recipes that take a journey all the way from India by way of the American South to California. It's a personal journey that opens new vistas in the kitchen, including new methods and integrated by a marvelous use of spices. Even though these are dishes that will take home cooks and their guests by surprise, rest assured there's nothing intimidating here. Season, like Nik, welcomes everyone to the table!

Other Formats:: Hardcover

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Zauber der Gewürze: Indisch - westliche Küche neu komponiert (German Edition) 18/03/2022

by Nik Sharma

( 1 )

$31.56

"Einfach wunderbares Essen – breit gefächert, inspirierend und durchdrungen von einer belebenden und großzügigen Feinfühligkeit." – Nigella Lawson, Autorin von At My Table

Ein Schmelztiegel zauberhafter Gewürze und raffinierten Geschmacks ist dieses einzigartige indisch-amerikanische Kochbuch. Nik Sharma lässt traditionelle Gerichte aus seiner Kindheit mit dem herzhaften Comfort-Food Amerikas fusionieren und hebt Klassiker westlicher Ess-Kultur auf ein neues Niveau. Zauber der Gewürze bietet rund 100 köstliche, einfach zuzubereitende Rezepte wie saftige Hühnernuggets mit knuspriger Curryblattpanade, aromatische Teesuppe mit Butternut-Kürbis oder scharf-saure Krabbenküchlein mit Zitronengras …

Das Buch führt durch eine Bandbreite an gesunden Zutaten und erklärt ausgefeilte Techniken raffinierten Würzens. Mit Erläuterungen über die Anwendung und Wirksamkeit von Gewürzen, Kräutern, Wurzeln und Blüten lässt der Hobbykoch altes Wissen für moderne Ernährung aufleben. All dies präsentiert der Autor und Fotograf in einem kunstvollen Bildband mit einer Vielzahl preisgekrönter Fotografien, in der er die schlichte Schönheit guten Essens und seiner Zubereitung zelebriert.

Nik Sharmas kometenhafter Aufstieg in der kulinarischen Szene hat ihm zwei IACP Digital Media Awards und einen Finalistenplatz beim Saveur Best Food Blog Award eingebracht. Er ist in den USA bekannt für seine Kolummne "A Brown Kitchen" im San Francisco Chronicle und seinen Blog "A Brown Table". 2019 war er für den James Beard Award in der Kategorie "Beste Kochbuchfotografie" nominiert.

Bestes Kochbuch

laut New York Times, Washington Post, Boston Globe, Chicago Tribune, BBC, The Independent, Sunday Times, The Telegraph, The National Post etc.

Other Formats:: Hardcover

includes tax, if applicable

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