Former molecular biologist turned pastry chef, Nik Sharma found his calling when he started to write about food and photograph it. He is currently the food columnist for the San Francisco Chronicle and lives in Los Angeles. His first book, “Season: Big Flavors, Beautiful Food,” was nominated for a James Beard Award and the IACP Julia Child Foundation Award. His latest cookbook, "The Flavor Equation", has already received a number of accolades for its prowess in culinary science.
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