Season: Big Flavors, Beautiful Food

by Nik Sharma, John Birdsall (Foreword by)

Overview

Named Best Cookbook by The New York Times, The Washington Post, The Boston Globe, The Chicago Tribune, Food Network, Bon Appetit, Food52 (Piglet Finalist), Edible Communities, The BBC, The Independent, The Sunday Times, The Telegraph, The National Post, and The New Zealand Listener.

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

Season introduces home cooks to a new way to prepare dishes and think about flavor. From Nik Sharma, author of The Flavor Equation and Veg—table, host of America's Test Kitchen's Flavor Forward, and winner of the 2023 IACP Trailblazer Award.

Includes 100 easy—to—cook and delicious recipes: Season by Nik Sharma features delicious and intriguing recipes plus 270 of the most beautiful photographs ever seen in a cookbook. The bold flavors of Indian cooking combine with familiar ingredients and recipes of the American South and California in fresh ways. Rest assured there is nothing intimidating here. Season, like Nik, welcomes everyone to the table!

• The James Beard Nominee 2019 for Best Cookbook Photography.
• Stunning photography brings the dishes and overall experience to life in a charming and enticing way.
• More than a modern Indian cookbook, it walks readers through the range of healthy ingredients, techniques, and cooking with spices including turmeric, saffron, and za'atar in the warm and clear style familiar to fans of Nik's award—winning food blog, Nik Sharma Cooks (formerly A Brown Table).
• This beautiful cookbook will be a go—to for not only exploring the bold flavors and seasoning of Indian cooking, but also to admire the inspiring photographs.

Intriguing and easy recipes include Deviled Eggs with Creamy Tahini and Za'atar, Caprese Salad with Sweet Tamarind Dressing, Steak with Orange Peel and Coriander, Roasted Young Carrots with Sesame, Chili, and Nori, Chat Masala—Grilled Pork Chops, Spicy Chocolate Chip—Hazelnut Cookies, Apple Masala Chai Cake, Pomegranate Moscow Mule, and many more.

Product Details

ISBN-13:	9781452163994
Publisher:	Chronicle Books
Publication date:	10/02/2018
Pages:	288
Product dimensions:	8.10(w) x 9.80(h) x 1.00(d)

About the Author

Nik Sharma is the bestselling author of cookbooks celebrated for blending culinary science with deeply personal storytelling: Season, The Flavor Equation, and Veg—table. A former molecular biologist, Sharma brings a unique lens to the kitchen, where flavor is both a feeling and a formula. He’s the creator of the award—winning blog Nik Sharma Cooks (formerly A Brown Table), serves as Editor in Residence at America’s Test Kitchen, and hosts the YouTube show Flavor Forwardwith Nik Sharma. His writing and photography have been featured in The San Francisco Chronicle, The New York Times, The Guardian, and The Wall Street Journal, among others. He lives in Los Angeles, California, where he’s always dreaming up his next recipe.

Editorial Reviews

"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