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Season: Big Flavors, Beautiful Food by Nik Sharma

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Notes about this book

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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.

  • 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.

  • 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.

  • 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

  • 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!