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Season: Big Flavors, Beautiful Food, by Nik Sharma
PDF Download Season: Big Flavors, Beautiful Food, by Nik Sharma
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Review
"A wonderful gateway book to Indian flavors, yet approachable for home cooks. Recommended for all collections."—Library Journal, Starred ReviewNamed one of the Best Healthy Cookbooks Fall 2018 by MindBodyGreenA Washington Post Best cookbook of 2018!"[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"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 curÂrent 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"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 "The best cookbooks are those with an unmistakÂable 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"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"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"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
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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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Product details
Hardcover: 288 pages
Publisher: Chronicle Books; First Printing edition (October 2, 2018)
Language: English
ISBN-10: 9781452163994
ISBN-13: 978-1452163994
ASIN: 1452163995
Product Dimensions:
8.2 x 1 x 10.2 inches
Shipping Weight: 2.5 pounds (View shipping rates and policies)
Average Customer Review:
4.8 out of 5 stars
39 customer reviews
Amazon Best Sellers Rank:
#8,213 in Books (See Top 100 in Books)
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 storyâ€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.UPDATETried 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?
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!
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.
Season is exactly as it's title - big flavors and beautiful food. The cookbook is comprehensive and includes recipes for every course of a meal including fun cocktail recipes and desserts using jaggery - an ingredient we all must become acquainted with now! You can easily host an entire dinner party with recipes solely from this book. The recipes are not intimidating and are entirely accessible. It is worth buying this book for the photos alone. Every image is stunning and the technique Nik employs is uncommon among the food photography community. Nik's personal stories, woven throughout the book, inspired me and I'm so glad I picked up a copy. It will be a permanent go-to among my many cook books.
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.
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.
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!
Everything about this book is GORGEOUS! From the photography and styling, to the storytelling and recipes. Nik Sharma is a creative dynamo and this book is a refreshing breathe of fresh air that belongs in every kitchen.
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