About the Book
From the bestselling author of The Flavor Equation and Season: A fascinating exploration of the unique wonders of more than fifty vegetables through captivating research, stunning photography, and technique-focused recipes. Nik Sharma, blogger at A Brown Table, Serious Eats columnist, and bestselling cookbook author, brings us his most cookable collection of recipes yet in Veg-table. Here is a technique-focused repertoire for weeknight mains for cooks of all skill levels looking to add more delicious and satisfying vegetable dishes to their diet. Combining the scientific underpinnings of The Flavor Equation with the inviting and personal recipes of Season, this book features more than fifty vegetables, revealing their origins, biology, and unique characteristics. Vegetable-focused recipes are organized into chapters by plant family, with storage, buying, and cooking methods for all. The result is a recipe collection of big flavors and techniques that are tried, true, and perfected by rigorous testing and a deep scientific lens. Included here are Sharma's first-ever pasta recipes published in a cookbook: Pasta with Broccoli Miso Sauce, Shallot and Spicy Mushroom Pasta, and more. And vegetable-focused doesn't mean strictly vegetarian; bring plants and animal protein together with delicious recipes like Chicken Katsu with Poppy Seed Coleslaw and Crispy Salmon with Green Curry Spinach. A wide variety of hot and cold soups, salads, sides, sauces, and rice-, egg-, and bean-based dishes round out this collection. Featuring more than 100 of Sharma's gorgeous and evocative photographs, as well as instructive illustrations, this cookbook perfectly balances beauty, intellect, and delicious, achievable recipes. FOLLOW-UP TO TWO CRITICALLY ACCLAIMED BOOKS: Season was a finalist for a James Beard Award and an IACP award. It was on the most prominent cookbook best-of lists, including the New York Times Best Cookbooks, NPR's Favorite Cookbooks, and Bon Appetit's Best Cookbooks gift guide; it was also an Amazon Book of the Month. The Flavor Equation was named one of the best cookbooks of the year by the New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, Smithsonian magazine, the San Francisco Chronicle, the Los Angeles Times, the Boston Globe, the Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating 2021 longlist and many more; plus it garnered international media attention including from the Financial Times, the Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India. It was the winner of the Guild of U.K. Food Writers (General Cookbook). It was a finalist for the 2021 IACP Cookbook Award. AN ESTABLISHED AUTHOR: Sharma is a regular contributor to the popular Serious Eats food platform, where his pieces on the science of flavor reach millions of readers nationwide. UNIQUE YET ACCESSIBLE VEGGIE-FORWARD RECIPES: Not only does Sharma write recipes for every palate, but he writes them for every level of cook, from novices to seasoned chefs. This book melds his science-forward thinking with accessible yet delicious vegetable-based recipes for an engaging and unexpected combination. Perfect for: - Fans of Nik Sharma, Season, and The Flavor Equation
- Vegetarians and flexitarians
- Those looking to add more plants to their diet
- Home cooks looking for a new challenge who are interested in learning more about food and flavor
- Birthday, holiday, housewarming, or graduation gift for food enthusiasts
- Fans of The Food Lab, The Flavor Bible, and Salt, Fat, Acid, Heat
- Readers who like the diverse, modern approach to ethnic food found in publications like Lucky Peach, Indian-ish, and Koreatown
About the Author: Nik Sharma is the writer, photographer, and recipe developer behind the critically acclaimed food blog and photojournal Nik Sharma Cooks/A Brown Table, and the author of Season, a New York Times best cookbook in 2018, and The Flavor Equation, a New York Times best cookbook in 2020. Sharma has won two IACP Digital Media Awards and a Saveur Best Food Blog Award finalist spot. Sharma and his work have been the subject of a PBS documentary and an NPR feature on minorities in food, and he has written for or collaborated with Food52, America's Test Kitchen, Food & Wine, Williams Sonoma, Cosmopolitan, Design*Sponge, West Elm, KitchenAid, Le Creuset, and many others. Sharma's visual food column for the San Francisco Chronicle, A Brown Kitchen, debuted on the front page of the Food & Home section in July 2016 and ran weekly in both the print and digital editions through 2019. He also writes a column for Serious Eats on the science of flavor, which reaches millions of readers.
