In the world of talent competitions you customarily hear a performer who can act, sing and dance described as a “triple threat”. Nik Sharma is a triple threat in cookbook country: he’s a rigorous food scientist, an illuminating writer, and a talented photographer. His books are infused with deep learning but, just as importantly, with deep feeling, too. This, his new book, explores food and cooking through the elements — fire, earth, air and water — so that we can better understand the universe of flavour; he teaches from the page and from the kitchen. “To become a cook, I became a scientist. To become a scientist, I became a cook.” he writes in his introduction, and it is these words that encapsulate his work, and his gift to us.
And then, of course, there are his vibrant and beguiling recipes: Calabrian Chilli Cheese Dip; Poached Eggs with Green Chutney + Yogurt; Grilled Sweet Potato, Red Onion + Halloumi Salad; Cabbage Wedges + Chicken Thighs with Tamarind Barbecue Sauce; Smoky Pineapple Lemonade; Salt-Baked New Potatoes with Gochujang Vinaigrette; Goan Meatballs in Tomato Curry; Soft Pretzels; Sweet + Spicy Sichuan Nuts; Cauliflower Gratin with Sage + Nigella Seeds; Roasted Asparagus with Orange-Miso Dressing; Baked Mushroom Risotto; Steak Frites with Smoky Anchovy Butter; Extra-Rich Chocolate-Cinnamon Crinkle Cookies; Carrots with Pomegranate Molasses; Steak with Porcini-Thyme Sauce; Japanese Soufflé Pancakes…
Oh dear, I didn’t mean to make my shortlist quite this long, but once I started I found it almost impossible to stop. And I have one more to mention, and that’s the recipe I am delighted to be sharing with you today: his luscious Grapefruit-Thyme Almond Cake!
Excerpted from Fundamentals of Flavor by Nik Sharma. Published by Chronicle Books. Copyright 2026 by Nik Sharma.
Photos by Nik Sharma.
