Book: The anatomy of good cooking

The cookbook "The Flavor Equation" by Nik Sharma, which was highly praised in the USA and Great Britain and has become a bestseller, has now finally been published in German. Named the best cookbook of the fall of 2020 by the New York Times and "a most brilliant achievement" by Yotam Ottolenghi, it takes a close look at the sense of taste - and creates great things. Anyone who wants to look behind the scenes of taste perception, understand recipes and thus create unique taste experiences, is exactly right here.

The author Nik Sharma is one of the most atypical cookbook authors in the world - because the Indian-born is not a cook himself, but a molecular biologist. But his knowledge of chemical flavor combinations predestines him to write a book about the art of aromatic cooking. In "The Anatomy of Good Cooking," he not only brings you closer to the diversity of taste, but also shows in wonderful creations how easy it is to prepare dishes with a profound mouthfeel and arrange them attractively on the plate - after all, the eye eats with you. Whether it's long-cooked spare ribs with malt vinegar and mashed potatoes, tomato aachari polenta tart, or roasted fruit with coffee miso tahini, these are bold, full-bodied, and aromatic dishes that you can easily recreate and that will give you unprecedented flavor explosions.