Season: Big Flavors, Beautiful Food (inbunden)
Fler böcker inom
Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
288
Utgivningsdatum
2018-05-04
Utmärkelser
Short-listed for IACP Julia Child First Book Award 2019 (United States); Short-listed for Piglet Tournament of Cookbooks - Food52 2019 (United States)
Förlag
Chronicle Books
Medarbetare
Birdsall, John
Illustratör/Fotograf
Full colour photography throughout
Illustrationer
Full colour photography throughout
Dimensioner
260 x 209 x 25 mm
Vikt
1224 g
Antal komponenter
1
ISBN
9781452163994
Season: Big Flavors, Beautiful Food (inbunden)

Season: Big Flavors, Beautiful Food

(Indian Cookbook, Books about Indian Seasoning, Beautiful Cookbooks)

Inbunden Engelska, 2018-05-04
210
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"Quite simply beautiful food-wide-ranging, inspiring, and infused with an enlivening and generous sensibility."-Nigella Lawson, author of At My Table Includes 100 easy-to-cook and delicious recipes: Season by Nik Sharma features delicious and intriguing recipes plus 270 of the most beautiful photographs ever seen in a cookbook. The bold flavors of Indian cooking combine with familiar ingredients and recipes of the American South and California in fresh ways. Rest assured there is nothing intimidating here. Season, like Nik, welcomes everyone to the table! * The James Beard Nominee 2019 for Best Cookbook Photography. * Stunning photography brings the dishes and overall experience to life in a charming and enticing way. * More than a modern Indian cookbook, it walks readers through the range of healthy ingredients, techniques, and cooking with spices including turmeric, saffron, and za'atar in the warm and clear style familiar to fans of Nik's award-winning food blog, A Brown Table. * This beautiful cookbook will be a go-to for not only exploring the bold flavors and seasoning of Indian cooking, but also to admire the inspiring photographs. Named Best Cookbook by The New York Times, The Washington Post, The Boston Globe, The Chicago Tribune, Food Network, Bon Appetit, Food52 (Piglet Finalist), Edible Communities, The BBC, The Independent, The Sunday Times, The Telegraph, The National Post, and The New Zealand Listener. Season introduces home cooks to a new way to prepare dishes and think about flavor. Intriguing and easy recipes include Deviled Eggs with Creamy Tahini and Za'atar, Caprese Salad with Sweet Tamarind Dressing, Steak with Orange Peel and Coriander, Roasted Young Carrots with Sesame, Chili, and Nori, Chat Masala-Grilled Pork Chops, Spicy Chocolate Chip-Hazelnut Cookies, Apple Masala Chai Cake, Pomegranate Moscow Mule, and many more. 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.
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Fler böcker av Nik Sharma

  • Season

    Nik Sharma, John Birdsall

    There are few books that offer home cooks a new way to cook and to think about flavorand 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...

Recensioner i media

"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 "He deftly blends flavours, colours and textures in dishes - such as his upsidedown orange and fennel cornmeal cake - that are both familiar while being utterly original and fresh." -- The Independent "Everyone else should seek out this lovely spice-filled debut from Sharma, which has already been a hit in America. Sharma is the author of the blog A Brown Table, in which he writes, as here, about cooking in America as a gay immigrant. The photographs, shot by the author, have a Caravaggio beauty and his seasoning is bold and homely." -- The Sunday Times "Influences from his childhood in India, life in America and, most importantly, bold flavours weave their way through his stories and enticing recipes like margarita naan and curry leaf popcorn chicken." -- LoveFood "What I love is he photographed the book himself as well and it's not bright, light pictures. It's deep, warm, really dark and you can see his hands appearing.. they are so so beautiful. The recipes as well are a really good combination of Indian food and America food where he's tried to combine both sides to his food." -- Chetna Makan "Right out of the gate, this first cookbook from the San Francisco Chronicle columnist made a big noise in the food world, because of the author's distinctive voice and his warm, beautiful photography." -- Washington Post "Born and brought up in Bombay, where being openly gay was not a possibility, he won as scholarship to the University of Cincinnati. While working as a medical researcher in the US, he began a blog, then a column, and now there is Season. He expertly blends flavours of his childhood with those of his adopted home." -- The Observer Food Monthly "The best cookbooks are,

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Övrig information

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.