{"product_id":"veg-table-recipes-techniques-and-plant-science-for-big-flavored-vegetable-focused-meals-hardcover","title":"Veg-Table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNik Sharma\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNamed a Best Cookbook of the Year by NPR, \u003ci\u003eThe Los Angeles Times\u003c\/i\u003e, \u003ci\u003eEpicurious\u003c\/i\u003e, \u003ci\u003eVice\u003c\/i\u003e, \u003ci\u003eFood Network\u003c\/i\u003e, \u003ci\u003eGood Housekeeping\u003c\/i\u003e, and more, and a Best Cookbook of Fall 2023 by \u003ci\u003eBon Appetit\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eEater\u003c\/i\u003e, \u003ci\u003eThe Strategist\u003c\/i\u003e, and more.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eFrom the bestselling author of \u003ci\u003eThe Flavor Equation\u003c\/i\u003e and \u003ci\u003eSeason \u003c\/i\u003eand 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.\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"Groundbreaking, inspiring, delicious: Nik Sharma's \u003ci\u003eVeg-Table\u003c\/i\u003e is everything I'd hoped for and more!\"--Nigella Lawson, author of \u003ci\u003eCook, Eat, Repeat\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e Nik Sharma, blogger at \u003ci\u003eA Brown Table\u003c\/i\u003e, \u003ci\u003eSerious Eats\u003c\/i\u003e columnist, and bestselling cookbook author, brings us his most cookable collection of recipes yet in \u003ci\u003eVeg-table\u003c\/i\u003e. 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. \u003cp\u003e\u003c\/p\u003e Combining the scientific underpinnings of \u003ci\u003eThe Flavor Equation \u003c\/i\u003ewith the inviting and personal recipes of \u003ci\u003eSeason\u003c\/i\u003e, this book features more than fifty vegetables, revealing their origins, 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 a recipe collection of big flavors and techniques that are tried, true, and perfected by rigorous testing and a deep scientific lens. \u003cp\u003e\u003c\/p\u003e Included here are 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 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. \u003cp\u003e\u003c\/p\u003e Featuring more than 100 of Sharma's gorgeous and evocative photographs, as well as instructive illustrations, this cookbook perfectly balances beauty, intellect, and delicious, achievable recipes. \u003cp\u003e\u003c\/p\u003eFOLLOW-UP TO TWO CRITICALLY ACCLAIMED BOOKS: \u003ci\u003eSeason\u003c\/i\u003e was a finalist for a James Beard Award and an IACP award. It was on the most prominent cookbook best-of lists, including the \u003ci\u003eNew York Times\u003c\/i\u003e Best Cookbooks, NPR's Favorite Cookbooks, and \u003ci\u003eBon Appetit\u003c\/i\u003e's Best Cookbooks gift guide; it was also an Amazon Book of the Month.\u003ci\u003e The Flavor Equation \u003c\/i\u003ewas named one of the best cookbooks of the year by the\u003ci\u003e New York Times\u003c\/i\u003e, \u003ci\u003e Eater\u003c\/i\u003e, \u003ci\u003e Epicurious\u003c\/i\u003e, \u003ci\u003e Food \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003e Forbes\u003c\/i\u003e, \u003ci\u003e Saveur\u003c\/i\u003e, \u003ci\u003e Serious Eats\u003c\/i\u003e, \u003ci\u003e Smithsonian \u003c\/i\u003emagazine, the \u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, the \u003ci\u003eLos Angeles Times\u003c\/i\u003e, the \u003ci\u003eBoston Globe\u003c\/i\u003e, the \u003ci\u003eChicago Tribune\u003c\/i\u003e, \u003ci\u003eCNN Travel\u003c\/i\u003e, \u003ci\u003eThe Kitchn\u003c\/i\u003e, \u003ci\u003eChowhound\u003c\/i\u003e, NPR, \u003ci\u003eThe Art of Eating \u003c\/i\u003e2021 longlist and many more; plus it garnered international media attention including from the\u003ci\u003e Financial Times\u003c\/i\u003e, the \u003ci\u003eGlobe and Mail\u003c\/i\u003e, \u003ci\u003e The Telegraph\u003c\/i\u003e, \u003ci\u003eThe Guardian\u003c\/i\u003e, \u003ci\u003e The Independent\u003c\/i\u003e, \u003ci\u003eThe Times (U.K.)\u003c\/i\u003e, \u003ci\u003e Delicious Magazine (U.K.)\u003c\/i\u003e, \u003ci\u003e The Times (Ireland)\u003c\/i\u003e, and \u003ci\u003eVogue India\u003c\/i\u003e. It was the winner of the Guild of U.K. Food Writers (General Cookbook). It was a finalist for the 2021 IACP Cookbook Award. \u003cp\u003e\u003c\/p\u003e AN ESTABLISHED AUTHOR: Sharma is a regular contributor to the popular \u003ci\u003eSerious Eats\u003c\/i\u003e food platform, where his pieces on the science of flavor reach millions of readers nationwide. \u003cp\u003e\u003c\/p\u003e UNIQUE YET ACCESSIBLE VEGGIE-FORWARD RECIPES: Not only does Sharma write 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. \u003cp\u003e\u003c\/p\u003ePerfect for: \u003cul\u003e\n\u003cli\u003e Fans of Nik Sharma, \u003ci\u003eSeason\u003c\/i\u003e, and \u003ci\u003eThe Flavor Equation\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003e Vegetarians and flexitarians \u003c\/li\u003e\n\u003cli\u003e Those looking to add more plants to their diet \u003c\/li\u003e\n\u003cli\u003e Home cooks looking for a new challenge who are interested in learning more about food and flavor \u003c\/li\u003e\n\u003cli\u003e Birthday, holiday, housewarming, or graduation gift for food enthusiasts \u003c\/li\u003e\n\u003cli\u003e Fans of \u003ci\u003eThe Food Lab\u003c\/i\u003e, \u003ci\u003eThe Flavor Bible\u003c\/i\u003e, and \u003ci\u003eSalt, Fat, Acid, Heat\u003c\/i\u003e\n\u003c\/li\u003e\n\u003cli\u003e Readers who like the diverse, modern approach to ethnic food found in publications like \u003ci\u003eLucky Peach\u003c\/i\u003e, \u003ci\u003e Indian-ish\u003c\/i\u003e, and \u003ci\u003eKoreatown\u003c\/i\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eNik Sharma is the author, photographer, and recipe developer behind \u003ci\u003eNik Sharma Cooks\/A Brown Table \u003c\/i\u003eand \u003ci\u003eThe Flavor Files\u003c\/i\u003e newsletter and the recipient of an IACP Trailblazer Award. He has appeared on \u003ci\u003eChef's Secrets: The Science of Cooking (PBS)\u003c\/i\u003e, \u003ci\u003eThe Road to Cooking\u003c\/i\u003e, and the upcoming series \u003ci\u003eConfluence\u003c\/i\u003e (PBS). Nik's work has garnered multiple awards from \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eParade\u003c\/i\u003e, \u003ci\u003eBetter Homes \u0026amp; Gardens\u003c\/i\u003e, and the American Food Journalism Awards. His first book, \u003ci\u003eSeason\u003c\/i\u003e, was a James Beard and IACP awards finalist. His second cookbook, \u003ci\u003eThe Flavor Equation\u003c\/i\u003e, was a James Beard Award, IACP Award, and British Guild of Food Writers Award finalist and winner of the silver medal at The German Academy of Gastronomy. Nik's latest cookbook, \u003ci\u003eVeg-table\u003c\/i\u003e, debuted in October 2023. He lives in Los Angeles, CA.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.94 x 10.22 x 8.28 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 24, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51997630726445,"sku":"9781797216317","price":32.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/Ex9xV39Z379781797216317.webp?v=1776480629","url":"https:\/\/ishookbooks.com\/products\/veg-table-recipes-techniques-and-plant-science-for-big-flavored-vegetable-focused-meals-hardcover","provider":"iShook Books","version":"1.0","type":"link"}