An Evening with Nik Sharma and Elazar Sontag for FUNDAMENTALS OF FLAVOR

ABOUT THE COOKBOOK

Acclaimed cookbook author, America’s Test Kitchen Editor in Residence, and molecular biologist Nik Sharma brings his deep scientific knowledge, delicious recipes, and stunning photography to home cooks with Fundamentals of Flavor. These 100 recipes deepen your understanding of how fire, earth, air, and water improve your kitchen techniques and the flavor of your meals.

Building on the science-forward thinking of The Flavor Equation and the accessibility of his award-winning Veg-Table, Nik Sharma’s latest cookbook brings fascinating technical know-how to exciting everyday recipes. In these pages, Sharma explores the four powerful elements of nature and their profound influence on how we cook.

With more than 150 evocative photographs and 20+ infographics that simplify scientific principles for visual learners, this is a beautiful, foundation-building reference book for home cooks who approach their meals with a hunger for knowledge and big flavor.

ABOUT THE AUTHOR

Nik Sharma is the bestselling author of cookbooks celebrated for blending culinary science with deeply personal storytelling: Season, The Flavor Equation, and Veg-Table. A former molecular biologist, Sharma brings a unique lens to the kitchen, where flavor is both a feeling and a formula. He serves as Editor in Residence at America's Test Kitchen, where he hosts the YouTube show Flavor Forward with Nik Sharma, is a co-host of the show In the Test Kitchen on Netflix, and is a cast member on the upcoming America’s Test Kitchen show on PBS. Sharma is the creator of the award-winning blog Nik Sharma Cooks (formerly A Brown Table), and his writing and photography have been featured in The San Francisco Chronicle, The New York Times, The Guardian, and The Wall Street Journal, among others. He lives in Los Angeles, California, where he's always dreaming up his next recipe.

ABOUT THE MODERATOR

Elazar Sontag is The Washington Post’s food critic. He was previously restaurant editor at Bon Appétit, where he led the magazine’s annual restaurant issue and traveled throughout the year in search of the best new restaurants in the country. During his time at the magazine, he was nominated for a James Beard Award and named a Forbes 30 Under 30 recipient. His work has been nominated for several National Magazine Awards. Prior to his time at Bon Appétit, he was a national staff writer at Eater, where he covered restaurant culture, public health during the covid-19 pandemic, and the scourge of rats making house under outdoor dining structures. Elazar is from Northern California, where he staged in restaurant kitchens, worked as a cooking teacher and sold very expensive chickens at weekend farmers markets.