Veg-Table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Centered Meals
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Choosing a Nik Sharma cookbook means getting imaginative culinary ideas as well as thoughtful, scientifically-informed perspective on ingredients and techniques. Like his earlier Season and The Flavor Equation, this is a book for cooks with curiosity.
In Veg-Table, Sharma, an award-winning blogger and contributor to many national publications who trained as a molecular biologist, effortlessly educates cooks on the relationship between different types of vegetables, distinctions in how they should be cooked, and why, for instance, he adds a small amount of baking soda to a creamy corn soup with jalapeno oil (three reasons, actually).
All this comes woven through an array of recipes which feels absolutely fresh. There’s no risk here of discovering that you’ve been exposed to all these ideas in other books. For instance:
- Lemon and artichoke yams
- Chilli beets and lima beans with cucumber olive salad
- Cabbage with date and tamarind chutney
- Jicama and pea salad with yuzu vinaigrette
- Golden za’atar onion rings with buttermilk caraway dipping sauce
- Mashed yams with tomato sauce garnished with almonds, and sumac
Bold and imaginative, but fully accessible to home cooks, this is an extraordinarily fun book to cook from. And most recipes are vegetarian.
Hardcover. Color photographs throughout.