{"product_id":"season-big-flavors-beautiful-food-hardcover","title":"Season: Big Flavors, Beautiful Food - Hardcover","description":"\u003cp\u003eby \u003cb\u003eNik Sharma\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"Quite simply beautiful food-wide-ranging, inspiring, and infused with an enlivening and generous sensibility.\"\u003c\/b\u003e--Nigella Lawson, author of \u003ci\u003eAt My Table\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eIncludes 100 easy-to-cook and delicious recipes: \u003c\/b\u003e\u003ci\u003eSeason\u003c\/i\u003e by Nik Sharma features delicious and intriguing recipes plus 270 of the most beautiful photographs ever seen in a cookbook. The \u003cb\u003ebold flavors of Indian cooking combine with familiar ingredients and recipes\u003c\/b\u003e of the American South and California in fresh ways. Rest assured there is nothing intimidating here. \u003ci\u003eSeason\u003c\/i\u003e, like Nik, welcomes everyone to the table!\u003cul\u003e\n\u003cli\u003eThe James Beard Nominee 2019 for Best Cookbook Photography.\u003c\/li\u003e\n\u003cli\u003eStunning photography brings the dishes and overall experience to life in a charming and enticing way.\u003c\/li\u003e\n\u003cli\u003eMore 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, \u003ci\u003eA Brown Table\u003c\/i\u003e. \u003c\/li\u003e\n\u003cli\u003eThis 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.\u003c\/li\u003e\n\u003c\/ul\u003e\u003cb\u003eNamed Best Cookbook by \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eThe Washington Post\u003c\/i\u003e, \u003ci\u003eThe Boston Globe\u003c\/i\u003e, \u003ci\u003eThe Chicago Tribune\u003c\/i\u003e, Food Network, \u003ci\u003eBon Appetit\u003c\/i\u003e, Food52 (Piglet Finalist), Edible Communities, The BBC, \u003ci\u003eThe Independent\u003c\/i\u003e, \u003ci\u003eThe Sunday Times\u003c\/i\u003e, \u003ci\u003eThe Telegraph\u003c\/i\u003e, \u003ci\u003eThe National Post\u003c\/i\u003e, and \u003ci\u003eThe New Zealand Listener\u003c\/i\u003e. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\u003ci\u003eSeason\u003c\/i\u003e introduces home cooks to a new way to prepare dishes and think about flavor. \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIntriguing 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. \u003cp\u003e\u003c\/p\u003eNik 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.\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 288\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10.1 x 8.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 02, 2018\u003c\/div\u003e\n            ","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":51772289941792,"sku":"9781452163994","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0974\/9764\/5344\/files\/cbfdf3fd013dbbe33d095ab4e65c779b.webp?v=1780402504","url":"https:\/\/ebocreations.com\/products\/season-big-flavors-beautiful-food-hardcover","provider":"The E-Book Oasis LLC","version":"1.0","type":"link"}