Season: Big Flavors, Beautiful Food 风味美食 Nigella Lawson of At My Table
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作者Nigella Lawson
出版社Chronicle Books
ISBN9781452163994
出版时间2018
装帧精装
开本16开
页数288页
上书时间2023-02-21
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Season: Big Flavors, Beautiful Food Hardcover – Illustrated, 2 Oct. 2018
by Nik Sharma (Author)
Product details
ASIN : 1452163995
Publisher : Chronicle Books; Illustrated edition (2 Oct. 2018)
Language : English
Hardcover : 288 pages
ISBN-10 : 9781452163994
ISBN-13 : 978-1452163994
Dimensions : 20.96 x 2.54 x 26.04 cm
"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
"This is, in Sharma's words, the story of a gay immigrant, told through food [] He expertly blends flavours of his childhood with those of his adopted home." Best Food Books of 2018, The Observer Food Monthly
"Quite simply beautiful food-wide-ranging, inspiring, and infused with an enlivening and generous sensibility." --Nigella Lawson
"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
"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
From the Back Cover
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.
Nik Sharma is a molecular biologist turned cookbook author and food photographer who is a columnist for Serious Eats and a contributor to NYT Cooking, he was previously a food columnist for the San Francisco Chronicle. His first cookbook, Season: Big Flavors, Beautiful Food, was a finalist for a James Beard Foundation award and an International Association of Culinary Professionals award, and it was also selected as one of the best cookbooks of the year by The New York Times, The Washington Post, Food52, The Kitchn, The Observer Food, and The Sunday Times. Nik resides in Los Angeles, California and writes the award-winning blog, A Brown Table.
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