About
Nik Sharma is the IACP Award-winning author, photographer, recipe developer, and former molecular biologist behind Nik Sharma Cooks/A Brown Table and The Flavor Files newsletter. His work has also garnered awards from Saveur, Parade, Better Homes & Gardens, and the American Food Journalism Awards. His first book, Season, was a James Beard and IACP Awards finalist. His second cookbook, The Flavor Equation, was a James Beard Award, IACP Award, and British Guild of Food Writers Award finalist and winner of the silver medal at The German Academy of Gastronomy. His newest cookbook, Veg-table explores the science of vegetable cooking, and is the recipient of the Golden Poppy Book Award in the Glenn Goldman: Cooking category. Veg-table was also named a Best Cookbook of the Year by NPR, The Los Angeles Times, Epicurious, Vice, Food Network, Good Housekeeping, and more, and a Best Cookbook of Fall 2023 by Bon Appetit, Food & Wine, Eater, The Strategist, and more. Nik has also appeared on The Nature of Things (CBC), and will be in the upcoming Confluence Series on PBS. He lives in Los Angeles, CA.
