Season by Nik Sharma
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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!
About the Author
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. Nik's visual food column for the San Francisco Chronicle, A Brown Kitchen, runs weekly in print and online.
"Another cookbook that shows a great use of spices is Nik Sharma's Season: Big Flavors, Beautiful Food, a gorgeous collection of recipes with unexpected flavour combinations. So if you're looking to bring some new tastes and textures to the table, this one is for you. It's deeply inspiring and the mouth-watering flavours are guaranteed to switch up your cooking." -- Evening Standard
"Nik Sharma's Season has all the makings of a book that's about to break out: recipes that are high on flavor, but low on laborious techniques; gorgeous photography that Sharma shot himself on the days he wasn't writing columns for the San Francisco Chronicle; and the compelling narrative of "a gay immigrant, told through food" that ties everything together." -- New York Magazine
"The debut book from author Nik Sharma lives up to the 'beautiful food' billing. He's an India-born, California-based food blogger, acclaimed photographer and able wordsmith. His recipes cross continents for inspiration and combine spices and ingredients in exciting ways. It's a great read too." -- delicious.
"Season by Nik Sharma (Chronicle GBP26, from Tuesday) and Black Sea [...] can both be read as much for their prose as for their recipes. The former is a personal account of life as a gay immigrant, the latter a travelogue around one of the lesser- known food paradises on earth. Plenty to keep you occupied into spring and beyond." -- The Sunday Times - STYLE
"A fresh take on Indian dishes using readily available ingredients" -- Glamour online
"The dishes in Nik Sharma's debut cookbook, "Season", trace his journey from Mumbai to his current home in California - chaat masala-grilled pork chops, curry leaf popcorn chicken, ghee-and-elderflower cake - with writing so clear that even the most timid home cooks can master his recipes." -- The New York Times
"Season is particularly good for anyone who loves cooking with spices. Toasted cumin lemonade, apple masala chai cakes, charred sugar snaps - Sharma blends influences and flavours from his country of birth, India, with those of California, where he now lives." -- Diana Henry, The Sunday Telegraph.
Hardcover, 288 pages.