Season : big flavors, beautiful food

Title:

Author:

Summary:

"A very beautiful and deeply personal cookbook. Quite simply beautiful food - wide-ranging, inspiring, and infused with an enlivening and generous sensibility. Combined with his captivating visuals that highlight the beauty of the food he presents, his personal journey is part of a larger ever-changing culinary landscape that takes all of our struggles and fractured selves to weave a new, uniquely American tapestry of beautiful food. 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 represents who we truly are. 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."-- Provided by publisher.

General Note:

Includes index.

Contents:

Small bites -- Salads + soups -- Grains + vegetables -- Seafood -- Eggs + poultry -- Meat -- Sweets -- Sips -- Staples.

Physical Description:

288 pages : color illustrations ; 26 cm

Genre:

Subject Term:

Publisher:

Chronicle Books,

Publication Date:

2018

ISBN:

9781452163994

Publication Information:

San Francisco : Chronicle Books, [2018]

Call Number:

641.638 SHARMA

Holds: Copies:

Available:*

Item Barcode	Collection	Call Number	Status	Item Holds
33607003401026	Adult Nonfiction	641.638 SHARMA	Searching... Unknown	Searching... Unavailable

Bound With These Titles

On Order

Summary

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

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, 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. 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 .

Season introduces home cooks to a new way to prepare dishes and think about flavor.

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.

Nik Sharma is the writer, photographer, and recipe developer behind the critically acclaimed blog, A Brown Table. His meteoric rise in the food scene has brought him two IACP Digital Media Awards and a Saveur Best Food Blog Award finalist spot.

Author Notes

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.

Reviews (1)

Library Journal Review

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.-Susan Hurst, Miami Univ. Libs., Oxford, OH © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.