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Season: Big Flavors, Beautiful Food by Nik Sharma

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Notes about this book

  • Eat Your Books

    The author has an errata sheet posted on his website. http://www.abrowntable.com/seasoncookbook

Notes about Recipes in this book

  • Curry leaf popcorn chicken

    • VineTomato on December 22, 2018

      Made with shrimp and worked brilliantly. Delicious. Served with the rainbow root raita and a chickpea, cucumber salad from Milk Street Tuesday Night which was the perfect accompaniment.

  • Spiced beef kebabs

    • Frenchfoodie on January 05, 2019

      Easy, tasty dish though not a wow. Made to recipe bar the dried dill. We had with sweet potato fries but it would work in a burger too. I found it bound well without the egg. Would chop onions very finely next time but that is personal preference.

  • Crispy pork belly bites

    • Jane on February 26, 2019

      This didn’t go well. There is a long prep time - min 7.5 hours (though that’s the pork just sitting). The problem is the cook time - 2 hours at 250F. Checking my other recipes it should have been at least 3 hours (and Michael Ruhlman in Twenty says 6 hours). The fat had not rendered enough and the flesh was not tender. The other problem is that Nik has you cut into 1” squares, glaze tops and return to roasting pan and broil. None of my squares would stand up with the fatty top close to the grill so they couldn’t get the sear they needed. These were apps for my Oscars party. I had a lot of leftovers (not surprisingly). They were much better the next night when I brushed all over with the glaze and cooked another hour at 350. Lots of fat rendered off and the flesh was tender. My recs are to cook at least 4 hours and don’t cut into pieces until after broil or use a small pan so the pieces all stand up. I served the leftovers with the Brussels sprouts from page 105 which I love!

  • Rainbow root raita

    • VineTomato on December 22, 2018

      You feel good eating beets and carrots but it is nothing to write home about. The overall flavour was bland, even with the tarka.

  • Roasted cauliflower, paneer, and mixed lentil salad

    • Jane on February 10, 2019

      I liked this though didn’t love it. I served it as a complete meal and it felt something was missing. The dressing wasn’t very assertive - I would make more of it next time. I used frozen cubed paneer. It may be better with fresh paneer or halloumi.

  • Toasted naan and chicken soup

    • etcjm on March 02, 2019

      Only did the soup, had leftover chicken, I'm poorly with cold and this sounded like it would be easy and hit the spot. It did. It was hot, so be careful if you're not a spice lover. I followed the recipe and I'm sure my chilli is Kashmiri chilli but that might have been the thing that nearly made it too hot to eat. It's such a beautiful colour with depth of flavour and little work. Will be done again maybe with the additions next time for a family lunch rather than first aid food!

  • Eggplant pilaf

    • Jane on February 27, 2019

      This was really delicious. Lots of different spices give it a great depth of flavor. It would make a vegetarian/vegan main course on its own though I served it with chicken thighs. I will definitely make this again.

  • Shaved Brussels sprouts with poppy seeds, black mustard, and coconut oil

    • Jane on February 21, 2019

      The photo doesn’t look much but this was a lovely side dish. So quick and easy too. Sprouts shredded in processor, then sautéed with spices and nuts. I like sautéed sprouts and the extra ingredients really lift this dish into something special. I can see this going into regular rotation.

    • iamthepiv on February 16, 2019

      Made with cabbage and works just as well! Delicious!

  • Sumac-seared scallops with mostarda

    • bwhip on February 14, 2019

      Delicious. Wonderful blend of sweet and spicy. The mostarda was really interesting. Never dreamed of a combination of pears, apples and mustard, but it was lovely. The sumac seasoning on the scallops was complementary rather than overbearing. Very nice dish.

  • Deviled eggs with creamy tahini and za’atar

    • Frenchfoodie on January 05, 2019

      This was quick and easy to pull together and the filling piped beautifully. I found it too tahini forward for me (like eggy hummus) so would dial that back a bit in future. Served garnished with black sesame seads as a nod to the za’atar, on bed of watercress. Though tbh the seeds looked like bugs in the cress - one to shake on before plating in future.

  • Spiced meat loaf

    • Frenchfoodie on January 06, 2019

      I liked this though I halved the mint. The glaze came out nicely - pomegranate molasses was a great addition - though will try half the sugar next time. OH thought it too sweet.

  • Pulled pork tacos with apple and serrano slaw

    • etcjm on March 02, 2019

      Made only the pork element of this dish. Always looking for easy pulled pork recipes. This was easy, and good. The liquid does reduce to nothing, so please do check at 2 hours otherwise it might dry out too much. Nice depth of flavour, the cardamom and star anise comes through with some heat. I used shoulder but will use 'butt' next time if I can get it.

  • Spicy chocolate chip-hazelnut cookies

    • etcjm on March 10, 2019

      Couple of things here - do you have freezer space before you start and do you have the time to cook a few on separate trays. I popped them in freezer for two hours and made the incorrect assumption they would take 15 minutes to cook. They ended you as a tasty sheet brandy snap. Space them well apart and after 10 minutes watch them like a hawk. They taste nice and I will try again, but I was just a touch annoyed. They do not look at all like the beautiful picture in the book but they will still get eaten!

    • Jane on February 05, 2019

      These were fantastic cookies. The hazelnut flavor does get dominated by the ginger and black pepper so if you prefer a milder flavor, cut back on those a bit. I will definitely make these again. I made most of the recipe in a friend’s oven and they took the full 15 minutes. But 15 mins in my oven for the 3 in the photo was too much - too crispy. So watch carefully. Take out when a bit soft, they firm up as cooling.

  • Sweet potato bebinca

    • Astrid5555 on November 19, 2018

      Husband called it grown-up tasting but somewhat addictive, and he is right. The texture is somewhat between a dense pudding, a cheesecake (without the cream cheese), and pie filling. For me the nutmeg taste was a little too pronounced, but I like the idea of this cake/pudding. I can see myself playing around with it and going a more traditional route with pumpkin and cinnamon. Used a mixture of dark muscovado sugar and light brown sugar for the jaggery.

  • Apple masala chai cake

    • Frenchfoodie on January 06, 2019

      Even though I accidentally overbaked this is a lovely cake. The tea and black cardamon are both new to me in a sweet dish and work well - though I’d up the cinnamon next time. Flavour deepens over time.

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Reviews about this book

  • Food52 by Matt Sartwell

    ...is a book that excites and inspires me, as few books have in recent years. I’m delighted to see a first-time author whose work is this confident and adventurous...

    Full review
  • Two Peas and Their Pod

    This cookbook is GORGEOUS and the flavors are so good!

    Full review
  • The Kitchn

    It tells the story of a gay immigrant through food. In every stunning photograph and with every recipe, his story unfolds and we are introduced to an eclectic collection of recipes...

    Full review
  • The Kitchn

    ...signature hands-on cooking tutorials and dramatic-light photography...Sharma's unexpected flavor combinations will feel like a welcome hug.

    Full review
  • Food52

    Interview with the author about his life at home.

    Full review
  • ISBN 10 1452163995
  • ISBN 13 9781452163994
  • Published Oct 02 2018
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries United States
  • Publisher Chronicle Books

Publishers Text

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 270 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!