A Cooking Course in Food Science to Make More Flavorful and Easier Meals in Your Kitchen Written by a 2X James Beard, Finalist and 3X IACP, Multi-Award Winning, Best-Selling Cookbook Author and Photographer, Chef, and Molecular Biologist Nik Sharma.
By Nik Sharma
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“Nik makes original, delicious, creative recipes with a slant toward food science. I make a lot of his food in my kitchen. You will never go wrong buying one of his books or subscribing to his newsletter. ”
“Nik Sharma has long been one of my biggest cooking influences. His recipes are inspired by his heritage, with Indian and Californian influences, and flavour is always at the centre (thanks in part to his molecular biology background - his explanations on the science of flavour are fascinating).”