Veg-Table
Chronicle Books (Verlag)
978-1-7972-1631-7 (ISBN)
Vegetable-focused recipes are organized into chapter by plant family, with storage, buying, and cooking methods for all. 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 and resulting in a recipe collection of flavors and techniques that are tried, true, and perfected by rigorous testing and a deep scientific lens.
Veg-Table includes 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 meat together with delicious recipes like Chicken Katsu with Poppy Seed Coleslaw. 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 Nik's gorgeous and evocative photographs, as well as instructive illustrations, this cookbook perfectly balances beauty, intellect, and delicious, highly cookable recipes.
Nik Sharma is the writer, photographer, and recipe developer behind the critically acclaimed food blog and photojournal 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. Nik'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 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.
| Erscheinungsdatum | 10.10.2023 |
|---|---|
| Verlagsort | San Francisco |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche | |
| ISBN-10 | 1-7972-1631-7 / 1797216317 |
| ISBN-13 | 978-1-7972-1631-7 / 9781797216317 |
| Zustand | Neuware |
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