Book 'The anatomy of good cooking'

Nik Sharma's cookbook The Flavor Equation, which has been highly acclaimed and become a bestseller in the U.S. and U.K., is finally being 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.

If you want to look behind the scenes of taste perception, understand recipes and thus create unique taste experiences, this is the book for you.