Nik Sharma is a Bombay-born, Los Angeles–based food writer, photographer, cookbook author, and recipe developer. Sharma first came to America to study molecular genetics before starting his food and photography blog, A Brown Table; his second cookbook, The Flavor Equation: The Science of Great Cooking Explained, was released earlier this fall. He and I have spent years comparing notes on everything from working on our books to caring for our pets. What follows is exactly what it sounds like when two cookbook authors talk about pretty much everything except food. — Julia Turshen, founder of Equity At The Table (EATT) and author of Now & Again.
Has your definition of success changed over time?
It definitely evolves because I’m evolving as a person. The greatest joy for me is being able to have the privilege to write and photograph a cookbook. That people will actually buy the book and cook a recipe from it blows my mind.
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