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From the Publisher

Season helps you bring new flavors from different culinary traditions into your own kitchen and make them work for you.

Celebrate diverse cultural influences

Chefs and home cooks have global palette of ingredients and spices to play with.

From aleppo pepper and serrano chile to Omani lime and pomegranate molasses, Season by Nik Sharma helps cooks navigate the abundance of spices that can be used to reinterpret classic beloved recipes. After all, seasoning is more than just a way to achieve flavor in the food we eat. It represents our desire to connect with our past, present, and future; it tells our story. And though we’re all different in many ways, our differences also bring us together at the table.

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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.

Review

"I chose Season-for its elegance, it ingenious marrying of compelling, global spices, and, finally, for the semi-calm that pervaded my kitchen as I cooked from it. That hard-to-define-or-describe thing that I love about food has been revealed to me, existing along the lines of strong, persuasive flavors and a feeling of semi-ease that these flavors engender in me. I loved the smell of my kitchen when I cooked from this book, and that made me want to linger at the counter and then, longer, at the table. I happily entered the doorway of Season, and stayed for the story." -Meg Wolitzer, author of The Female Persuasion, The Interestings and The Wife

"This book is full of mouthwatering recipes that home cooks will actually make and dozens of Nik''s breathtaking, low-light images that sit at the intersection of food photography and fine art. More than providing 100 thoughtful recipes, however, Nik encourages us to connect the dots between our cultural foods, memories, and cur­rent geographic location so we may also cultivate a way of cooking and eating that represent who we truly are." —Bryant Terry, James Beard award-winning author of Afro-Vegan

Named one of the Best Healthy Cookbooks Fall 2018 by MindBodyGreen

"Nik Sharma''s recipes meld the pantry and techniques of India, the American South, and California; they also have the rare quality of always, always working out exactly as promised. He writes about his interest in "the inherent tension between originality and tradition," which is evident in inspired dishes like a riff on caprese salad, dressed in a tart-sweet tamarind vinaigrette and greened up with cilantro leaves instead of basil." — Helen Rosner, The New Yorker

"Every so often a title shows up that refuses to be cast aside, and Season by Nik Sharma, our very first Cookbook Club pick, is one of them. Flipping through Sharma''s recipes for dishes like Chaat-Masala Grilled Pork Chops and Apple Masala Chai Cake will make you want to raid your own spice cabinet for the cumin, coriander, and cardamom (or perhaps go out and stock up on fresh spices, because yes, they go bad!). " Bon Appetit

A Washington Post Best cookbook of 2018!

"The best cookbooks are those with an unmistak­able voice. ''Mine is the story of a gay immigrant, told through food,'' is how Nik Sharma opens Season, and he tells his story so beautifully. I can''t think of another cookbook that takes you not only to Bombay and Oakland, but also to science labs in Cincinnati and D.C., and a farm in Virginia. Memorable food is the string that Nik uses to tie all of these seemingly disparate places together and, in doing so, he shares himself. Do yourself a favor and buy two copies: one to tear out pages to frame because his photos are so stunning, the other to read and cook his tempting recipes from." —Julia Turshen, author of Small Victories, Feed the Resistance, and Now Again

"It''s rare to open a cookbook and leaf through it in wonder at the flavor combinations. That''s what Nik Sharma''s book did to me: it''s full of dishes that are crying out to be cooked and photographs that have a gorgeous dark elegance. Nik Sharma is a rare talent." —Diana Henry, James Beard award-winning author of A Bird in the Hand

"This book from an important new voice-and eye-is positively enchanting, page after page. Nik Sharma seasons his food, his photography and his writing with the same ingredients: passion, creativity, and love. You can practically smell the cardamom, the jaggery, the shiso leaves, and you''ll be left wanting to cook each and every recipe." —Joe Yonan, food and dining editor, The Washington Post, editor, America The Great Cookbook

"[Nik Sharma brings] together Indian flavors from his hometown of Bombay with those [he] encountered when he moved to the U.S. There''s apple masala chai cake, tumeric-and-chile-roasted red snapper with melon salsa, and curry leaf popcorn chicken inspired by his husband''s Deep South roots, all illustrated with Sharma''s high contrast photos." Food Wine

"Mr. Sharma''s food is quietly expressive, nodding to the flavors he grew up eating in Mumbai without chaining itself to tradition." —The New York Times

"A wonderful gateway book to Indian flavors, yet approachable for home cooks. Recommended for all collections." —Library Journal, Starred Review

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.

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4.5 out of 54.5 out of 5
405 global ratings

Top reviews from the United States

Food, Glorious Food!Top Contributor: Baking
5.0 out of 5 starsVerified Purchase
Gorgeous book with some unique ways to use some common and some not so common ingredients.
Reviewed in the United States on October 7, 2018
At the time of writing this review, I am currently the third person to review this book. Unlike the other reviewers I did not get this book for free (I wish!) I paid full price for it and although I often purchase my books when they have been out for a while and the price... See more
At the time of writing this review, I am currently the third person to review this book. Unlike the other reviewers I did not get this book for free (I wish!) I paid full price for it and although I often purchase my books when they have been out for a while and the price has dropped, and sometimes I buy them from Amazon second hand, upon perusing this book I am VERY glad I did not wait!

Unlike the reviewers that did get a pre-release copy of the book, I have only just received it and have not yet had a chance to cook from it. However, I have pored over it and am extremely excited to get my teeth into it, so to speak!

I will update this review as I cook from it. But until then, the following review may help you decide if this book is for you or not. I will discuss at length the ingredients explored in this book. Which could be either very exciting or could be somewhat off-putting to you (although I don’t think it should be, at all) depending on your personal kitchen philosophy....

I have a very well stocked pantry, in part because I too, like Nik, am an immigrant to the US. In fact, I have been an immigrant twice over now and lived long term in three different countries. Perhaps because of that sense of belonging to no one place in particular, I cook across many different food cultures. I have a seriously embarrassing array of spices, so this book was a no-brainer for me the second I spotted it, as it gives some wonderful and original ways to use up some of my lesser known spices.

If this puts you off, wait…please don’t bail …

Many of these recipes can be cooked without an embarrassment of pantry riches. You could certainly buy this book only for the unique and delicious sounding recipes that contain only those ingredients that you could easily find in your local supermarket…

Take for example the Sweet Potato Fries with Basil Yoghurt sauce. No unusual spices here, just fresh basil and a Thai chile (another chile could certainly be substituted) all other ingredients are common pantry and refrigerator ingredients.
So too, the Toasted Cumin and Lime Cucumber Salad. This requires some cumin seeds and a thai chile (again another green chile could certainly be substituted) and some fresh mint.
As well, the Cocoa Spiced Bean and Lentil Soup. This just calls for ground coriander, Kashmiri chile powder (another chile powder could be used, but Kashmiri has a lovely intense red color and could always be purchased from Amazon), ground coriander, ground mace (from experience you can substitute an equal amount of nutmeg for the mace) and fresh mint.

I went through the book page by page, omitting any recipes that included ANY ingredients that a US based cook might have to hunt for in order to list them here for those that are unsure of the value of a recipe book that contains some harder to find ingredients.
In addition to the three recipes I outlined above, the following are all of the other recipes in this book that only contain easily accessible local supermarket fare:

Broiled Herbed Oysters,
Spiced Beef Kababs,
Roasted Cauliflower Paneer (my Safeway and Sprouts and Whole Foods has Paneer, but the book also has a quick recipe for making it)
Bone and Lentil Broth,
Granola Two Ways,
Naan,
FIngerlngs with Crispy Sage,
Ginger Garlic Stir Fried Crab,
Tumeric and Chile Roasted Red Snapper with Melon Salsa,
Bombay Frittata,
Baked Eggs with Artichoke Hearts (I confess you will need fenugreek for this, which most supermarkets don’t carry, but all other ingredients are basic)
Egg Salad with Toasted Coriander,
Crème Fraiche Chicken Salad,
Turkey with Cherry Fennel BBQ Sauce,
Turkey Mushroom Hand Pies,
Steak with Orange Peel and Coriander,
Lamb Chops with Red Lentils,
Spiced Maple-Broiled Peaches,
Spicy Chocolate Chip Hazelnut Cookies,
Sweet Potato Bebinca (an egg and coconut pudding)
Upsidedown Orange and Fennel Cornmeal Cake,
Rum Soaked Raisin Caramel Cake.

I have not listed the drink recipes although there are many terrific sounding ones (Pineapple Serrano Gin, Spiced Mango Milkshake etc), nor the recipes in the Staples chapter which includes recipes for roasted garlic, paneer, recipes for various spice blends (many of which you could purchase pre-mixed like Za’atar, Garam Masala etc if you didn’t want to make them)

To nit pick, or Nik pick (hehehe, sorry, couldn’t help myself) it may have been helpful to include substitutions for the ingredients which can be quite easily switched out – in particular a recommendation for chile substitutions and quantity to be used to match the recommended heat level, for those who can’t find Thai red and green fresh chiles. Or my above mentioned substitution for mace for example or jaggery - which can simply be switched out for brown sugar and molasses (1 cup of jaggery = 1 cup brown sugar and 2 tsp molasses)
But that tiny (and my only) gripe aside, personally I am absolutely thrilled with the recipes that include some of the lesser known spices and herbs and other ingredients.

If you do happen to have an exceedingly extensive collection of herbs and spices already or are excited by the thought of purchasing and trying some of the less common ones, this book will give you some unexpected and extremely interesting ways to use them once you do track them down.
This aspect of the book is like catnip to me!

The less common spices used in this book are Carom Seeds, Nigella Seeds, Amchur Powder (dried green mango), Anardana (dried Pomegranate Seeds) Asafetida, Curry leaf, Omani Lime, Sumac, Urfa Bibar Chile, Guajillo Chile, Aleppo Pepper, Black Sesame Seeds, Star Anise, and Kala Nemak.

Pantry items that many people might not have, Coconut Vinegar, Elderflower blossoms (I have syrup but not blossoms, so even I am going to have to purchase these – how exciting!), Orange Blossom Water, Grape Leaves, Rose Water and Green Shiso leaf (another one that I will purchase from Amazon)

Some of the recipes that I have flagged to make which include the harder to find (depending on your locations) ingredients are Sumac Seared Scallops with Mostarda, Tumeric and Lime Mussel Broth (with Makrut Lime) Grilled Grape Leaf Wrapped Shrimp with lemongrass, Hot Green Chutney Roasted Chicken, Jaggery Ice Cream with Green Cardamom and Saffron, Raspberry -Shiso Sorbet… and so much more! Actually there honestly isn’t a recipe in this book I don’t want to cook!

One of the other reviewers commented on the photos being too dark to see the food properly. I did not find that at all!
I have posted some of the photos from the book so you can judge for yourself. Keep in mind that my quick snaps with my iphone (taken outside so there is also glare on the pages, as they have a satin sheen) are by no means a fair reproduction of Niks gorgeous “food as art” photos but it gives you an idea. In my opinion, in real life, the photographs are beautiful, the background to each photo is black, but the food itself is so dramatically lit, the black background does not obscure but provides a backdrop for each luscious looking dish.

A reviewer also commented on the life history and personal commentary in the book as perhaps being too much, and made the comment that perhaps (only) the younger among us are find this type of personal information appealing. Well, I couldn’t disagree more (and I am by no means a young ''un) At the start of this book there is a five page intro into the influences behind the recipes which in my opinion is 100% necessary as the book is decidedly NOT simply just another Indian/American cook book!
Given that the influences are Indian (the author) the Appalachian Mountains of Virginia (the authors husband) and the West Coast of the US, this very unique food heritage certainly does benefit from some explanation.
Additionally, each recipe comes with a sentence or two on the influences and/or the flavor profile of the recipe. I always read and enjoy a bit of a description before I embark upon cooking a new dish so for me the couple of sentences or short paragraph above each recipe adds much to the experience.

However, the last word on the background given in the introduction, should really come from the author himself:

“Mine is the story of a gay immigrant, told through food. It has been a journey of self-discovery I embarked on more than a decade ago, one that taught me to recognize the inherent tension between originality and tradition and to opt for the former without rejecting the latter…… Seasoning is more than just a way to achieve flavor in the food we eat. It represents our desire to connect with our past, present, and future, it tells our story”

Nik has told the story of his life with this book.
Although his story may not be your story, food is certainly one of, if not THE most wonderful and all-inclusive ways for us to celebrate diversity.
Without the stories behind the recipes, the food may taste just as delicious. But as with fine art – sure, you can appreciate a work of art for the purely visual aspect (maybe because the painting matches your sofa) but if you are provided with the means to learn more about the rationale and personal history behind the artwork, the cultural influences, the statement of intent and perhaps also the studio methods of the artist employed – that information will unquestionably provide a much richer and more wholistic experience, as you can then also view the art work through the eyes (and heart) of the artist.

So too with Nick Sharma''s work.
Bravo Nik Sharma, Bravo! Your story and your recipes have fascinated this reader and home cook, and I cannot wait to dive into it!

I will update this review as I cook from the book over the next few weeks.
UPDATE
Tried the Apple Masala Chai Cake. See pic. Tested it a couple of times for done-ness and took it out as soon as it was. But it was actually a bit dry. Tonight I will make a runny vanilla custard to serve over it, warm. That should do the trick. But the recipe as written needs updating. Not sure why it was dry with 4 eggs and 3/4 cup of butter. Perhaps the batter would benefit from a tablespoon or so of yoghurt or sour cream?
165 people found this helpful
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pt
1.0 out of 5 starsVerified Purchase
I really wanted to like this....
Reviewed in the United States on September 10, 2020
I follow The Brown Table on Instagram and love his photos, journey, and how he has a touch of India in all his recipes. I wanted to love the book so much that I went ahead and bought it in the US back to India, only to find out I can''t make half the recipes because of the... See more
I follow The Brown Table on Instagram and love his photos, journey, and how he has a touch of India in all his recipes. I wanted to love the book so much that I went ahead and bought it in the US back to India, only to find out I can''t make half the recipes because of the number of ingredients/tools that are unavailable in India. It''s labeled as an "Indian cookbook" , but if many of the ingredients are not accessible in India, can you even call it that? I was looking at his blog and even to make a simple dosa, one of the tools needed is a pan thermometer. I am South Indian and if I told my family that, they would look at me sideways and laugh.

The recipes look undoubtedly gorgeous and photos too, so maybe if you live in a place where you can get these ingredients, great, but for now this will just be sitting on my shelf.
22 people found this helpful
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ETF
5.0 out of 5 starsVerified Purchase
Lives up to its title.
Reviewed in the United States on November 4, 2018
Season’s recipes are boldly flavored. If you live near an Indian grocer, most ingredients are easy to obtain. The ginger-lentil millet bowl is a great vegetarian supper. The curry leaf chicken poppers served with the sweet potato fries with basil yogurt sauce is a yummy... See more
Season’s recipes are boldly flavored. If you live near an Indian grocer, most ingredients are easy to obtain. The ginger-lentil millet bowl is a great vegetarian supper. The curry leaf chicken poppers served with the sweet potato fries with basil yogurt sauce is a yummy combo. The apple masala cake is fantastic. I have another 6 or 7 items highlighted to try in the next few weeks. Highly recommend.
16 people found this helpful
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Ben Mims
5.0 out of 5 starsVerified Purchase
Beautiful photos, exciting flavors!
Reviewed in the United States on October 11, 2018
The ingredient and flavor combinations in Nik''s recipes are unique and get me excited to get home and cook a different dish from the book every night. I''ve made the Masala Chai Apple Cake and the Chicken Noodle Soup with dried lime so far and both are stellar! Nik''s recipe... See more
The ingredient and flavor combinations in Nik''s recipes are unique and get me excited to get home and cook a different dish from the book every night. I''ve made the Masala Chai Apple Cake and the Chicken Noodle Soup with dried lime so far and both are stellar! Nik''s recipe directions are so thoughtful and clear, and his recipes are so fun to read! Treat yourself to this book and get ready to be blown away by all the amazing flavors!
16 people found this helpful
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Matt
5.0 out of 5 starsVerified Purchase
Beautiful from Cover to Cover
Reviewed in the United States on November 4, 2018
The first thing you’ll notice about this book is the stunning photography from cover to cover. The pictures add even more depth to the author’s amazing story and collection of recipes. I am, by no means, an experienced cook, but I was easily able to prepare some of these... See more
The first thing you’ll notice about this book is the stunning photography from cover to cover. The pictures add even more depth to the author’s amazing story and collection of recipes. I am, by no means, an experienced cook, but I was easily able to prepare some of these fun meals for friends. I’m looking forward to learning even more about these flavors and spices. PS- The deviled eggs are to die for!
13 people found this helpful
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KBennett
5.0 out of 5 starsVerified Purchase
Creative and Delicious Recipes
Reviewed in the United States on December 15, 2018
Fresh, seasonal ingredients with the most creative twists. Like the Turmeric-and-Chile Roasted Red Snapper with Melon Salsa, and the Grilled Grape Leaf Wrapped Shrimp is one of my favorites. Oh and lets not forget about the Apple Masala Chai Cake! There is everything to... See more
Fresh, seasonal ingredients with the most creative twists. Like the Turmeric-and-Chile Roasted Red Snapper with Melon Salsa, and the Grilled Grape Leaf Wrapped Shrimp is one of my favorites. Oh and lets not forget about the Apple Masala Chai Cake! There is everything to love about Nik Sharma''s first cookbook. This is a staple in my kitchen.
9 people found this helpful
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An M
5.0 out of 5 starsVerified Purchase
I love this book in all aspects-photos, recipes and the stories behind each
Reviewed in the United States on October 25, 2018
I just love this book, and the way Nik has described his personal stories and his experience with different flavors and food from different cultures since childhood. The book by itself is a piece of art; every photograph and every recipe reflects the amount of love and... See more
I just love this book, and the way Nik has described his personal stories and his experience with different flavors and food from different cultures since childhood. The book by itself is a piece of art; every photograph and every recipe reflects the amount of love and effort that he has put in to create this wonderful book. The recipes are such a great mix of different flavors and spices that enhance the ingredients to another level. I wish him good luck and success with his endeavors, and hope he continues to share his experience and wealth of recipes and novel ideas with the world.
8 people found this helpful
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Rachel
4.0 out of 5 starsVerified Purchase
Not the book I was looking for at this momment in time
Reviewed in the United States on May 17, 2021
This book is not what I was looking for. I wanted an Indian classics cookbook for every day cooking... with a lot of low calorie, vegetarian options and reduced-fat adaptable recipes. Curries, dals, flatbreads... there really isn''t anything in this book in that vein. I''m... See more
This book is not what I was looking for. I wanted an Indian classics cookbook for every day cooking... with a lot of low calorie, vegetarian options and reduced-fat adaptable recipes. Curries, dals, flatbreads... there really isn''t anything in this book in that vein. I''m not sure how this book hit the list of "best indian cookbooks for someone new to Indian cooking" but there you go. LOL

This is more of an exotic, Indian fusion cookbook for moments when a cook wants to be creative, wow their dinner guest, and hit it out of the park. Or maybe for someone who understands Indian flavors and wants to branch out into an edgier style of cooking.

The author has a very creative approach to cooking, much like Ottolenghi, but this is not a style I want to or am ready to cook at this point in time. I''m going to keep the book instead of reselling it because down the line, I could see where maybe this style could interests me. (I''m experienced mediterranean cook so I was ready for Ottolenghi but I''m a novice at indian and african cooking).

None of this is the fault of the author, it''s just my personal trajectory.

People buying this book should be aware that if you are looking for exotic ideas with roots in Indian cuisine and other styles of cooking and are ready to branch out, then this might be a good fit for you
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Top reviews from other countries

Adam
5.0 out of 5 starsVerified Purchase
Lives up to the hype
Reviewed in the United Kingdom on December 7, 2018
I love this book and keep going back to it for more. One page is already stained and battered and I have had it like 2 days
3 people found this helpful
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Belindatheninja
5.0 out of 5 starsVerified Purchase
Yesss!
Reviewed in the United Kingdom on December 4, 2018
Waited for this to come out and loved it. He is a clever man and makes flavour combinations seem to straight forward and simple. Ideas I wouldn’t have come up with myself. So happy.
One person found this helpful
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Vandana
5.0 out of 5 starsVerified Purchase
Great book,
Reviewed in the United Kingdom on June 13, 2019
Love this book, definitely buy if you want to try something new with Indian flavours
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onelifetobake
5.0 out of 5 starsVerified Purchase
My favourite cookbook of the year
Reviewed in the United Kingdom on November 7, 2018
I am an avid reader of Nik''s blog and when he announced this book I was on excited beyond words. Theyout, photography and recipes are all spot on. Everything has lived upto my expectation and excitement. I have bookmarked so many recipes and love the mutton chops recipe.
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GDJ COLACO
5.0 out of 5 starsVerified Purchase
Amazing Book Brilliant Chef
Reviewed in the United Kingdom on February 13, 2021
This book is amazing this guy is a genius with flavours hope he publishes more cookbooks
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Season helps you bring new flavors from different culinary traditions into your own kitchen and make them work for you.

Celebrate diverse cultural influences

Chefs and home cooks have global palette of ingredients and spices to play with.

From aleppo pepper and serrano chile to Omani lime and pomegranate molasses, Season by Nik Sharma helps cooks navigate the abundance of spices that can be used to reinterpret classic beloved recipes. After all, seasoning is more than just a way to achieve flavor in the food we eat. It represents our desire to connect with our past, present, and future; it tells our story. And though we’re all different in many ways, our differences also bring us together at the table.

Description

Product Description

"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.

Review

"I chose Season-for its elegance, it ingenious marrying of compelling, global spices, and, finally, for the semi-calm that pervaded my kitchen as I cooked from it. That hard-to-define-or-describe thing that I love about food has been revealed to me, existing along the lines of strong, persuasive flavors and a feeling of semi-ease that these flavors engender in me. I loved the smell of my kitchen when I cooked from this book, and that made me want to linger at the counter and then, longer, at the table. I happily entered the doorway of Season, and stayed for the story." -Meg Wolitzer, author of The Female Persuasion, The Interestings and The Wife

"This book is full of mouthwatering recipes that home cooks will actually make and dozens of Nik''s breathtaking, low-light images that sit at the intersection of food photography and fine art. More than providing 100 thoughtful recipes, however, Nik encourages us to connect the dots between our cultural foods, memories, and cur­rent geographic location so we may also cultivate a way of cooking and eating that represent who we truly are." —Bryant Terry, James Beard award-winning author of Afro-Vegan

Named one of the Best Healthy Cookbooks Fall 2018 by MindBodyGreen

"Nik Sharma''s recipes meld the pantry and techniques of India, the American South, and California; they also have the rare quality of always, always working out exactly as promised. He writes about his interest in "the inherent tension between originality and tradition," which is evident in inspired dishes like a riff on caprese salad, dressed in a tart-sweet tamarind vinaigrette and greened up with cilantro leaves instead of basil." — Helen Rosner, The New Yorker

"Every so often a title shows up that refuses to be cast aside, and Season by Nik Sharma, our very first Cookbook Club pick, is one of them. Flipping through Sharma''s recipes for dishes like Chaat-Masala Grilled Pork Chops and Apple Masala Chai Cake will make you want to raid your own spice cabinet for the cumin, coriander, and cardamom (or perhaps go out and stock up on fresh spices, because yes, they go bad!). " Bon Appetit

A Washington Post Best cookbook of 2018!

"The best cookbooks are those with an unmistak­able voice. ''Mine is the story of a gay immigrant, told through food,'' is how Nik Sharma opens Season, and he tells his story so beautifully. I can''t think of another cookbook that takes you not only to Bombay and Oakland, but also to science labs in Cincinnati and D.C., and a farm in Virginia. Memorable food is the string that Nik uses to tie all of these seemingly disparate places together and, in doing so, he shares himself. Do yourself a favor and buy two copies: one to tear out pages to frame because his photos are so stunning, the other to read and cook his tempting recipes from." —Julia Turshen, author of Small Victories, Feed the Resistance, and Now Again

"It''s rare to open a cookbook and leaf through it in wonder at the flavor combinations. That''s what Nik Sharma''s book did to me: it''s full of dishes that are crying out to be cooked and photographs that have a gorgeous dark elegance. Nik Sharma is a rare talent." —Diana Henry, James Beard award-winning author of A Bird in the Hand

"This book from an important new voice-and eye-is positively enchanting, page after page. Nik Sharma seasons his food, his photography and his writing with the same ingredients: passion, creativity, and love. You can practically smell the cardamom, the jaggery, the shiso leaves, and you''ll be left wanting to cook each and every recipe." —Joe Yonan, food and dining editor, The Washington Post, editor, America The Great Cookbook

"[Nik Sharma brings] together Indian flavors from his hometown of Bombay with those [he] encountered when he moved to the U.S. There''s apple masala chai cake, tumeric-and-chile-roasted red snapper with melon salsa, and curry leaf popcorn chicken inspired by his husband''s Deep South roots, all illustrated with Sharma''s high contrast photos." Food Wine

"Mr. Sharma''s food is quietly expressive, nodding to the flavors he grew up eating in Mumbai without chaining itself to tradition." —The New York Times

"A wonderful gateway book to Indian flavors, yet approachable for home cooks. Recommended for all collections." —Library Journal, Starred Review

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.

Product information

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