Season: Big Flavors, Beautiful Food

by Nik Sharma, John Birdsall (Foreword by)

Overview

There are few books that offer home cooks a new way to cook and to think about flavor—and fewer that do it with the clarity and warmth of Nik Sharma's Season. Season features 100 of the most delicious and intriguing recipes you've ever tasted, plus 125 of the most beautiful photographs ever seen in a cookbook. Here Nik, beloved curator of the award-winning food blog A Brown Table, shares a treasury of ingredients, techniques, and flavors that combine in a way that's both familiar and completely unexpected. These are recipes that take a journey all the way from India by way of the American South to California. It's a personal journey that opens new vistas in the kitchen, including new methods and integrated by a marvelous use of spices. Even though these are dishes that will take home cooks and their guests by surprise, rest assured there's nothing intimidating here. Season, like Nik, welcomes everyone to the table!

Product Details

ISBN-13:	9781452164212
Publisher:	Chronicle Books LLC
Publication date:	10/02/2018
Sold by:	Barnes & Noble
Format:	eBook
Pages:	272
File size:	26 MB
Note:	This product may take a few minutes to download.

About the Author

Nik Sharma is the author, photographer, and recipe developer behind Nik Sharma Cooks/A Brown Table and The Flavor Files newsletter and the recipient of an IACP Trailblazer Award. He has appeared on Chef's Secrets: The Science of Cooking (PBS), The Road to Cooking, and the upcoming series Confluence (PBS). Nik's work has garnered multiple 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. Nik's latest cookbook, Veg-table, debuted in October 2023. He lives in Los Angeles, CA.

Editorial Reviews

★ 11/01/2018
While many consider cooking to be as much science as art, few would give up a lucrative career in medical genetics to become a full-time food writer. Yet Sharma has done just that, beginning with his San Francisco Chronicle column "A Brown Kitchen" and an accompanying blog, A Brown Table. From Mumbai to San Francisco, with lengthy stopovers in Cincinnati and Washington, DC, Sharma picked up new ideas and techniques along the way, aided and abetted by his husband and mother-in-law with their own traditional Southern recipes. The result is a delicious compilation of dishes, combining Indian and South Asian seasonings, with often traditional American ingredients; for example, chaat masala pork chops and deviled eggs with tahini and za'atar. This cookbook covers all the bases, from appetizers and entrees to desserts and drinks, each highlighted by beautifully illustrated color photos by the author. A detailed glossary of terms and ingredients and a well-organized index round out the volume. VERDICT A wonderful gateway book to Indian flavors, yet approachable for home cooks. Recommended for all collections.{amp}mdash;Susan Hurst, Miami Univ. Libs., Oxford, OH

Library Journal

"It's rare to open a cookbook and leaf through it in wonder at the flavor combinations. That's what Nik Sharma's book did to me: it's full of dishes that are crying out to be cooked and photographs that have a gorgeous dark elegance. Nik Sharma is a rare talent." —Diana Henry, James Beard award-winning author of A Bird in the Hand

One of the best healthy cookbooks for fall. -MindBodyGreen

Named one of the Best Healthy Cookbooks Fall 2018 by MindBodyGreen

"[Nik Sharma brings] together Indian flavors from his hometown of Bombay with those [he] encountered when he moved to the U.S. There's apple masala chai cake, tumeric-and-chile-roasted red snapper with melon salsa, and curry leaf popcorn chicken inspired by his husband's Deep South roots, all illustrated with Sharma's high contrast photos." —Food & Wine

"This book is full of mouthwatering recipes that home cooks will actually make and dozens of Nik's breathtaking, low-light images that sit at the intersection of food photography and fine art. More than providing 100 thoughtful recipes, however, Nik encourages us to connect the dots between our cultural foods, memories, and cur­rent geographic location so we may also cultivate a way of cooking and eating that represent who we truly are." —Bryant Terry, James Beard award-winning author of Afro-Vegan

"This book from an important new voice-and eye-is positively enchanting, page after page. Nik Sharma seasons his food, his photography and his writing with the same ingredients: passion, creativity, and love. You can practically smell the cardamom, the jaggery, the shiso leaves, and you'll be left wanting to cook each and every recipe." —Joe Yonan, food and dining editor, The Washington Post, editor, America The Great Cookbook

"The best cookbooks are those with an unmistak­able voice. 'Mine is the story of a gay immigrant, told through food,' is how Nik Sharma opens Season, and he tells his story so beautifully. I can't think of another cookbook that takes you not only to Bombay and Oakland, but also to science labs in Cincinnati and D.C., and a farm in Virginia. Memorable food is the string that Nik uses to tie all of these seemingly disparate places together and, in doing so, he shares himself. Do yourself a favor and buy two copies: one to tear out pages to frame because his photos are so stunning, the other to read and cook his tempting recipes from."-Julia Turshen, author of Small Victories, Feed the Resistance, and Now & Again

"Quite simply beautiful food-wide-ranging, inspiring, and infused with an enlivening and generous sensibility."—Nigella Lawson, author of At My Table

From the Publisher