Named a Best Cookbook of the Year by NPR, The Los Angeles Times, Epicurious, Vice, Food Network, Good Housekeeping, and more, and a Best Cookbook of Fall 2023 by Bon Appetit, Food & Wine, Eater, The Strategist, and more.From the bestselling author of The Flavor Equation and Season and winner of the 2023 IACP Trailblazer Award: A fascinating exploration of the unique wonders of more than fifty vegetables through captivating research, stunning photography, and technique-focused recipes.Groundbreaking, inspiring, delicious: Nik SharmasVeg-Tableis everything Id hoped for and more!Nigella Lawson, author ofCook, Eat, RepeatNik Sharma, blogger at A Brown Table, Serious Eats columnist, and bestselling cookbook author, brings us his most cookable collection of recipes yet in Veg-table. 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 theirorigins, biology, and unique characteristics. Vegetable-focused recipes are organized into chapters by plant family, with storage, buying, and cooking methods for all. The result is arecipe collection of big flavors and techniques that are tried, true, and perfected by rigorous testing and a deep scientific lens.Included here are Sharmas first-ever pasta recipes published in a cookbook: Pasta with Broccoli Miso Sauce, Shallot and Spicy Mushroom Pasta, and more. And vegetable-focused doesnt mean strictly vegetarian; bring plants and animal protein together with delicious recipes like Chicken Katsu with Poppy Seed Coleslaw and Crispy Salmon with Green Curry Spinach. A wide variety of hot and cold soups, salads, sides, sauces, and rice-, egg-, and bean-based dishes round out this collection.Featuringmore than 100 of Sharmas gorgeous and evocative photographs, as well as instructive illustrations, this cookbook perfectly balances beauty, intellect, and delicious, achievable recipes.FOLLOW-UP TO TWO CRITICALLY ACCLAIMED BOOKS: Season was a finalist for a James Beard Award and an IACP award. It was on the most prominent cookbook best-of lists, includingtheNew YorkTimesBest Cookbooks, NPRs Favorite Cookbooks, and Bon Appetits Best Cookbooks gift guide;it was also an Amazon Book of the Month. The Flavor Equationwas named one of the best cookbooks of the year by theNew York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, Smithsonian magazine, the San Francisco Chronicle, theLos Angeles Times, the Boston Globe, the Chicago Tribune, CNN Travel, The Kitchn, Chowhound,NPR, The Art of Eating 2021 longlist and many more; plus it garnered international media attention including fromthe Financial Times, the Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland),andVogue India. It was thewinner of the Guild of U.K. Food Writers (General Cookbook). It was a finalist for the 2021 IACP Cookbook Award.AN ESTABLISHED AUTHOR:Sharmais a regular contributor to the popular Serious Eats food platform, where his pieces on the science of flavor reach millions of readers nationwide.UNIQUE YET ACCESSIBLE VEGGIE-FORWARD RECIPES: Not only does Sharmawrite recipes for every palate, but he writes them for every level of cook, from novices to seasoned chefs. This book melds his science-forward thinking with accessible yet delicious vegetable-based recipes for an engaging and unexpected combination.Perfect for:Fans of Nik Sharma, Season, and The Flavor EquationVegetarians and flexitariansThose looking to add more plants to their dietHome cooks looking for a new challenge who are interested in learning more about food and flavorBirthday, holiday, housewarming, or graduation gift for food enthusiastsFans of The Food Lab, The Flavor Bible, and Salt, Fat, Acid, HeatReaders who like the diverse, modern approach to ethnic food found in publications like Lucky Peach,Indian-ish, andKoreatown
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