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

  • DKennedy on July 22, 2019

    Can't remember the last book that inspired me to use so many sticky tabs. I literally want to try every recipe! Thank you Nik.

Notes about Recipes in this book

  • 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!

    • roroj1 on June 19, 2020

      Followed the recipe almost exactly as written and it turned out delicious

    • catharinesteacy on May 24, 2019

      I added two extra hours to the cook time and it turned out perfectly! Loved this. Even have had a request to make it again.

  • 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.

  • 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.

    • raybun on August 09, 2020

      This was absolutely fantastic, could easily be a veggie main dish. Leftovers were just as good. Served with the chouriço and naan from the same book.

  • 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.

    • gastronom on March 23, 2019

      Agree this adds some interest to a simple Brussels Sprout dish. Substituted Nigella seeds for the poppy seeds and thought it was even better.

    • purrviciouz on December 17, 2019

      This is great and I love the texture of the almonds. I served it as a side dish with the chourico sausage.

    • iamthepiv on February 16, 2019

      Made with cabbage and works just as well! Delicious!

  • Spicy chocolate chip-hazelnut cookies

    • 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.

    • SheilaS on May 29, 2019

      Instead of purchasing hazelnut flour, I weighed out the nuts, blitzed them into meal in the food processor, added the remaining ingredients (except for the chocolate & ginger), blitzed again, then stirred the chocolate & ginger in by hand. Quick and easy. These cookies spread a LOT! I uploaded a photo showing an unbaked cookie in the center surrounded by 4 baked cookies. I don't love big cookies so I also tested a few at 1/2 and 1/4 the recipe size and they came out fine. In my hands & oven, the recipe cookies weighed ~ 50g before baking and were done @ 16 min, baked direct from the freezer. The smaller cookies were ~ 25g & 12g and took 12 and 10 minutes. The smaller cookies corresponded approximately to my small and medium cookie scoops so I'll use them in the future.

    • DKennedy on November 20, 2019

      I've made these cookies twice. The first time I used pistachio flour - I thought they were so incredible I ended up eating the entire batch on my own over a few day period. Some cooked, some raw. Second time was for supper club, and we made a quadruple batch so we could serve some as dessert, and each have a batch of dough for our freezer. I love both variations, but think the pistachio version is quite extraordinary.

    • 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!

  • Charred snap peas and fennel with bacon-guajillo salt

    • SheilaS on May 11, 2019

      I made this with a grill pan on the stove top and found it to be an easy and delicious dish. The fennel does take longer to grill, so I'd start that first, then add the peas when the fennel is mostly done. I made it into a main dish salad by adding a soft boiled egg on top.

    • EmilyR on March 28, 2019

      I don't like fennel - at all, but the farmer garden guy put it in the mix to fill things out in the garden. I have to admit I was ultra shocked that this isn't just edible, but tastes good! The organic garden snap peas and bacon-guajillo salt may have had something to do with it but I'm happy I was encouraged to try this.

  • Egg salad with toasted coriander

    • SheilaS on May 05, 2019

      I thought the amount of coriander in this was going to be over the top but with the roasted garlic and other seasonings, it all worked. I added extra capers for their acid punch and served it crostini-style on toasted slices of whole grain baguette. Using the potato masher to mix it up as per the recipe gave it a fairly smooth consistency so it would be easy to serve as a spread for crackers or little toasts as an appetizer.

  • Curry leaf popcorn chicken

    • SheilaS on May 11, 2019

      I made this with scallops instead of chicken and they were delicious. Short 15-30 minute marinade time. I highly recommend serving both the sweet/tart spiced maple vinegar and the fresh/spicy hot green chutney.

    • 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.

    • raybun on August 17, 2020

      I tried this with shrimp and they were delicious. Definitely worth finding fresh curry leaves for this recipe.

    • Debraj76 on May 21, 2019

      5/21/19. This was absolutely fabulous and we all loved it. Halved the recipe, used 1 lb shrimp and made gluten free by subbing 1/4 c cornstarch and 1/2 c fine cornmeal for the flour in the dredging mixture. The dredging mixture was a bit scant for 1 lb shrimp, so could have made a bit more. Marinated about 1 hour. Definite repeater. Did not make the condiments, since I had leftover jarred Mango Chutney which was perfect.

    • Geric on July 01, 2020

      Made this with small scallops and it worked perfectly. I only made the hot green chutney as I didn't have enough time to make the sweet maple sauce. I had to do some subs for the chutney but it was great. Went down really well, will make this again.

  • Apple masala chai cake

    • SheilaS on May 11, 2019

      I baked a half recipe in a 6-inch springform pan using a mixture of apple and pear and very much enjoyed it, especially with a big mug of the Masala Chai. Everyone appreciated that it's not too sweet.

    • bernalgirl on September 24, 2020

      In addition to being great as written, this cake is a wonderful addition to a Rosh Hashanah dinner or break fast — I substituted 1/2 cup honey for an equal measure of sugar. It will bake faster so check at least 15 minutes before it the recipe recommends.

    • 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.

  • Date and tamarind loaf

    • SheilaS on May 29, 2019

      I baked this recipe in 4 mini-loaf pans (140 mm x 82 mm) which baked up in ~ 40 minutes instead of a full hour. The dates I had were quite large so it was too much sweet gooey stuff for my taste but overall, I liked the combination of sweet and tart with warmth from the ginger and black pepper. I tested the glaze on one loaf but preferred it without. Serving with the kefir crème fraîche as suggested in the header notes was nice.

    • purrviciouz on December 25, 2019

      I used the tamarind past and muscovado sugar substitutions. I rather enjoyed the icing and thought it balanced the cake. This was a bit tangy for me altogether though.

  • Ginger and tamarind refresher

    • SheilaS on May 11, 2019

      I found this to be a delicious and refreshing drink. It can be made in a tall glass with lots of soda water and just a splash of the syrup or a more concentrated sweet/tart version with less soda, according to individual taste.

  • Pomegranate Moscow mule

    • SheilaS on May 05, 2019

      This is a delicious and refreshing drink. Also a large one: it calls for ~ 12 oz of liquid ingredients for one serving, before adding any ice, so you could easily split that between a couple of glasses. I didn't have any vodka so I made this with gin and I liked that variation. The recipe recommends this for Thanksgiving. I don't always think of icy drinks at that time of year but it is a very festive drink and the color is perfect for the holidays.

  • Deviled eggs with creamy tahini and za’atar

    • SheilaS on May 11, 2019

      I enjoyed this variation on deviled eggs. They lack the sharp bite of versions with mustard or horseradish but are still delicious. I found the tahini flavor to be noticeable but not overwhelming.

    • 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.

    • Kduncan on April 21, 2020

      Easy Deviled Egg recipe, as FrenchFoodie put, it was too tahini forward for our palates too, unlike most deviled egg plates we couldn't get through all 12 easily. We also dusted them with Za'tar as we love the spice mix and wanted more of it.

  • Crème fraîche chicken salad

    • SheilaS on May 05, 2019

      Overall, I liked this variation on a chicken salad. The crème fraîche and yogurt dressing is a nice change from mayo, the dried blueberries (I added more of these) and cashews are fun add-ins. The amount of dressing (over 2 cups per 12 oz of chicken breast) was excessive for my taste. I reserved about 1/3 of it and still needed to add a bunch of chopped celery so it wasn't too saucy. Perhaps if the chicken were very dry it would soak up some of it but I'd recommend adjusting the volume of dressing to your taste.

    • raybun on August 09, 2020

      I thought this was exceptional. In that it’s like no other chicken salad I’ve ever tasted. The eclectic list of ingredients (molasses, dried blueberries, pomegranate powder,I subbed amchur, and carrot greens) came together perfectly and I should know better than to doubt NS! I’ll be making this again.

  • Spiced meat loaf

    • SheilaS on May 12, 2019

      This meatloaf is very moist with the addition of onions, grated apple and lots of parsley and mint. Fresh ginger, garlic, garam masala, coriander and cayenne plus a pomegranate molasses:ketchup glaze give it a flavor profile that's untraditional and on the sweet side. I liked it a lot, especially using the leftovers for open-faced sandwiches with the Hot Green Chutney p 277 and pickled Red Onions with Coriander p 274 from this book.

    • Frogcake on October 13, 2019

      Excellent. We loved the spice combination and the glaze is delicious. I forgot to put in the mint and I used cilantro instead of parsley.

    • 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.

    • purrviciouz on December 08, 2019

      I used a mixture of ground dark meat chicken and pork. I thought the ketchup might be too sweet for me so I used tomato paste instead and it was delicious. I would reduce or omit the mint next time or maybe use cilantro instead.

  • Ground lamb and potato “chops” with sambal oelek

    • SheilaS on May 20, 2019

      The seasonings make the meat mixture absolutely delicious. I did a quick comparison of baking and pan frying (per the recipe). Baking worked fine and I like the overall browning vs the pale sides that result from frying. I spritzed with olive oil and baked at 425 with convection for 12 minutes. I had some meat leftover so next time, I'll up the potatoes a bit. As the header notes suggest, I had leftovers for breakfast topped with eggs, Hot Green Chutney p 177 and the pickled Red Onions with Coriander p 274

    • DKennedy on July 22, 2019

      First recipe I am trying out of this book. I've made the meat mixture and the russet potatoes are cooling. Will use GF breadcrumbs. Plan on serving some for dinner, and freezing the rest for a potluck I am attending next week. Not sure how the potatoes will hold up, but plan on serving the potluck version with the suggested toppings including runny eggs. Reporting back to say these were delicious!!! Served with green chili sauce.

    • raybun on August 04, 2020

      I wish I’d read SheilaS’s comment before making these, and increased the potatoes - I could easily have made another three 'chops' The left over lamb went well with scrambled eggs for lunch though. I used a 50/50 mix of panko & breadcrumbs, and will definitely make them again.

  • Steak with orange peel and coriander

    • DKennedy on November 20, 2019

      Main course for our Supper Club menu. We grilled the steaks on a big green egg so it was smoky. The spice blend is spot on and I think if made on a regular grill, would be even more special. There were a lot of competing flavors the way we prepared it.

    • TrishaCP on August 30, 2020

      This rub was fine, but I wasn’t blown away by it and probably won’t repeat it.

    • raybun on August 17, 2020

      Loved this garam masala, coriander & dried orange zest rub. Very flavorful.

  • Toasted naan and chicken soup

    • DKennedy on July 29, 2019

      2nd recipe out of the book. Omitted Kashmiri chili and substituted some regular chili, so color less startling. Vey tasty.

    • 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!

  • Fingerlings with crispy sage and garlicky kefir-crème fraîche

    • DKennedy on November 20, 2019

      Quite good but our Supper club over did it with the heat so next time be careful with the use of red pepper flakes.

    • raybun on August 17, 2020

      Excellent with the chaat pork chops. I used a labneh/sour cream/ yogurt mix for the kefir crème fraîche.

  • Grilled grape leaf-wrapped shrimp

    • DKennedy on November 20, 2019

      This was the show stopper dish of our supper club menu. The sauce is spectacular and we used fig leaves from our tree instead of grape leaves. Def. make again worthy!

  • Roasted young carrots with sesame, chili, and nori

    • DKennedy on November 20, 2019

      This would have been wonderful except the amount of red pepper added by our group made them crazy spicy. Note for next time.

    • klrclark on October 04, 2020

      These are wonderful. The seasoning just makes the carrots have a sweet-savory combination that’s addicting.

  • Ginger-lentil millet bowl

    • DKennedy on November 20, 2019

      We served this for lunch on prep day of our supper club prep. Very nice flavors but I think millet is not my favorite grain. I would serve with much more topping and much less millet.

    • etcjm on May 12, 2019

      Simple, healthy and well flavoured. Lime and mint are a must. Can't believe after 4 years of being gluten free it's the first time I've eaten millet!

  • 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.

    • Frenchfoodie on May 09, 2019

      This turned out nicely (2/3 mix in a 1lb silicone loaf pan). It has a squidgy heft and density that is a bit addictive. Used cinnamon and mixed spice as husband doesn't like nutmeg.

    • ashallen on November 27, 2019

      Astrid5555's description of the texture of this treat is a good one - very moist, dense but not sludgey, quite smooth, and a bit bouncy (though not rubbery!). I removed it from the oven once the center hit 172F. Worked well, though it did crack during cooling - overbaked? Or maybe I whipped in too much air while mixing? I switched from a whisk to a hand mixer to better smooth out the sweet potato and coconut milk lumps. My jaggery was too tough to grate - I ended up crushing it to a powder with a mortar and pestle - worked well. I also agree with previous reviewers' hesitancy on the nutmeg flavor. Though I generally like nutmeg, I thought it's flavor was too strong in this cake and made overall flavor seem a bit one-dimensional. I used freshly ground nutmeg - so it was pretty strong! I'd use a different spice mix + vanilla next time. Some rum or brandy might be good, too, so long as it doesn't impair that nice texture!

  • Bacon-guajillo salt

    • EmilyR on March 29, 2019

      A simple, yet nice addition to veggies. This makes a sizable quantity, but adds a touch of umami, salt, and heat to foods. Not sure how long it keeps.

  • 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.

  • Hot green chutney-roasted chicken

    • julesamomof2 on October 14, 2019

      The chutney in this recipe is amazing. It is assertively spicy, but mellows considerably when baked with the chicken. My spice averse kids didn't complain a bit and I liked having the extra on the side to add to taste.

    • roroj1 on August 16, 2019

      I used boneless chicken thighs rather than a whole chicken and it was delicious! Also added some crispy shallots on top for a little crunch!

  • Baked eggs with artichoke hearts

    • Barb_N on October 28, 2019

      I took this is a very different flavor direction, sticking with the main ingredients and the new-to-me technique. I prefer this to savory bread pudding- it seemed lighter. For flavor profile, I added sun dried tomatoes in oil, basil and a mix of parmesan and cream cheese that needed using. At first I was leery of the lemon juice but added juice from a jar of preserved lemons. It was perfect.

  • Chicken noodle soup with Omani limes

    • e_ballad on August 03, 2019

      Having filled the kitchen with their funky lime cooking smell, I expected the soup to be strongly flavoured by the dried Omani limes, however, it was only lightly flavoured.

    • purrviciouz on December 30, 2019

      My friend told me she made this but that it was missing something. I doubled the turmeric then added other spices that would be found in a hawaij spice mixture such as cardamom, clove, cumin and thought there was enough depth. Next time I'd halve the dried limes and keep the spices. I enjoyed this inspiration.

  • Spiced maple-vinegar syrup

    • maestra on February 03, 2020

      This is delicious. I made it for the Curry Leaf Popcorn Chicken, and I'll be playing around with the leftovers in mixed drinks. Rather than infusing in the fridge overnight, I warmed the maple syrup, added the crushed spices, and then added the vingear when it was cooled down a bit. Plenty of flavor infused in about 2 hours; I then strained the spices out.

  • Upside-down orange and fennel cornmeal cake

    • raybun on August 11, 2020

      I made this with plums instead of orange slices (but kept the orange zest & juice). The ground fennel delicately infused the cake, and the seeds caramelized with the plums. Absolutely delicious, I’ll try with blood oranges this winter.

    • catharinesteacy on May 24, 2019

      I used a 9×13 pan without changing anything in the recipe and it worked great! So good. Loved the fennel.

  • Homemade Goan-style chouriço

    • raybun on August 09, 2020

      A really interesting recipe. Loved the vinegar and spices, made smaller to go with naan & pilaf.

    • purrviciouz on December 17, 2019

      This was delicious, I love the tart aspect. It was very spicy and i'm no wimp. I might halve the cayenne next time. I was only able to let it rest for an hour but I think it would have improved if I allowed to rest overnight before cooking.

  • Spiced maple-broiled peaches

    • raybun on August 09, 2020

      This was spectacular, but next time I’ll grind the spices smaller or strain them. My family didn’t appreciate the coriander husks or whole fennel seeds!

  • Fennel and ginger-spiced sweet granola

    • raybun on August 09, 2020

      An excellent granola, loved the fennel.

    • jenburkholder on July 08, 2020

      This is delicious, and very easy. It’s very fennel-forward, though, so make sure that’s a flavor you like.

  • Spiced beef kebabs

    • raybun on August 17, 2020

      These were very tasty, and went well with the cumin cucumber salad and pickled onions from the same book.

    • 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.

  • Chile-sumac-pomegranate nuts

    • raybun on August 09, 2020

      These were fantastic! Just the right level of spice. I subbed amchur for the anardana, I can’t find it anywhere.

  • Naan

    • raybun on August 09, 2020

      These naan are excellent! I used 50/50 AP & WW flour, and doubled the recipe to make the naan pizza. The dough ended up spending 48h in the fridge due to a change of plan and still worked perfectly.

  • Turmeric-and-chile-roasted red snapper with melon salsa

    • raybun on August 17, 2020

      Absolutely fantastic! I used sea bass instead of dorade, the salsa is absolutely delicious with it.

    • Vibou on September 27, 2020

      If you want to impress a fish lover you make this red snapper. The melon salsa is the winner here. The incision on the other side of the fish is a must, that’s how you get all the flavours into the meat. Love this one!!

  • 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.

    • purrviciouz on December 25, 2019

      This was pretty good and not disappointing however, just not to my taste. I would skip the juniper berry if I chose to make this again, but I probably won't.

  • Bombay frittata

    • klrclark on October 04, 2020

      This was very fragrant. I think it could use more cilantro.

  • Margherita naan pizza

    • Kduncan on March 20, 2020

      Once the naan has risen it's a fairly straight forward and easy recipe. Just need 4 hours for the naan to rise. Great flavors, and very yummy, our only problem was our pizzas puffed up in the middle instead of having the slightly depressed look of naan. Will definitely be making again.

  • Roast leg of lamb

    • Kduncan on March 03, 2020

      Pretty easy recipe, with overnight marinading. The yogurt sauce is pretty easy to put together. The lamb cook time is long, but other than the last 30 minutes of cooking is hands off. Great flavors overall, would easily make again.

  • 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.

  • Broiled herbed oysters

    • catharinesteacy on May 24, 2019

      So delicious! This really wowed everyone I've served it to. I added extra breadcrumbs so I could leave the liquor in the oysters and it would soak up.

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Reviews about this book

  • Food52 by Padma Lakshmi

    I appreciate not only his journey from scientific research to professional food writing and cooking, but also the clean, direct prose with which he tells his story.

    Full review
  • Food52 by Dominique Ansel

    ...a stunning compilation of foods from many different cultural influences and diverse corners of the world...dishes that we were not as familiar with, but got the chance to learn more about.

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  • 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...

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  • Two Peas and Their Pod

    This cookbook is GORGEOUS and the flavors are so good!

    Full review
  • 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
  • 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
  • Linked ISBNs
  • 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!

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