Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals
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- Create Date：2023-10-23 01:23:21
- Update Date：2025-09-07
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- Author：Nik Sharma
- ISBN：1797216317
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Summary
From the bestselling author of The Flavor Equation and Season and winner of the 2023 IACP Trailblazer A fascinating exploration of the unique wonders of more than fifty vegetables through captivating research， stunning photography， and technique-focused recipes。
"Groundbreaking， inspiring， Nik Sharma’s Veg-Table is everything I’d hoped for and more！”—Nigella Lawson， author of Cook， Eat， Repeat
Nik 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 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。
Included here are Sharma’s first-ever pasta recipes published in a 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。
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。
FOLLOW-UP TO TWO CRITICALLY ACCLAIMED Season was a finalist for a James Beard Award and an IACP award。 It was on the most prominent cookbook best-of lists， including the New York Times Best Cookbooks， NPR’s Favorite Cookbooks， and Bon Appetit ’s Best Cookbooks gift guide; it was also an Amazon Book of the Month。 The Flavor Equation was named one of the best cookbooks of the year by the New York Times ， Eater ， Epicurious ， Food & Wine ， Forbes ， Saveur ， Serious Eats ， Smithsonian magazine， the San Francisco Chronicle ， the Los 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 from the Financial Times ， the Globe and Mail ， The Telegraph ， The Guardian ， The Independent ， The Times （U。K。） ， Delicious Magazine （U。K。） ， The Times （Ireland） ， and Vogue India 。 It was the winner of the Guild of U。K。 Food Writers （General Cookbook）。 It was a finalist for the 2021 IACP Cookbook Award。
AN ESTABLISHED Sharma is 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 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。
Perfect
"Groundbreaking， inspiring， Nik Sharma’s Veg-Table is everything I’d hoped for and more！”—Nigella Lawson， author of Cook， Eat， Repeat
Nik 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 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。
Included here are Sharma’s first-ever pasta recipes published in a 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。
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。
FOLLOW-UP TO TWO CRITICALLY ACCLAIMED Season was a finalist for a James Beard Award and an IACP award。 It was on the most prominent cookbook best-of lists， including the New York Times Best Cookbooks， NPR’s Favorite Cookbooks， and Bon Appetit ’s Best Cookbooks gift guide; it was also an Amazon Book of the Month。 The Flavor Equation was named one of the best cookbooks of the year by the New York Times ， Eater ， Epicurious ， Food & Wine ， Forbes ， Saveur ， Serious Eats ， Smithsonian magazine， the San Francisco Chronicle ， the Los 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 from the Financial Times ， the Globe and Mail ， The Telegraph ， The Guardian ， The Independent ， The Times （U。K。） ， Delicious Magazine （U。K。） ， The Times （Ireland） ， and Vogue India 。 It was the winner of the Guild of U。K。 Food Writers （General Cookbook）。 It was a finalist for the 2021 IACP Cookbook Award。
AN ESTABLISHED Sharma is 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 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。
Perfect
Reviews
Joni Owens
，
I really liked the way this book was written。 It’s broken down by Vegetable type & then multiple recipes for each vegetable。 And the pictures are just gorgeous！！
Bozhena Levine
，
Thank you Chronicle Books and NetGalley for the advanced electronic review copy of this wonderful book。 This comprehensive and gorgeously illustrated book about everything vegetable is broken down by the plant family。 There are very thorough explanations about each vegetable family with directions on how to prep it， cook it and serve it with a variety of recipes。 Some recipes call for exotic ingredients and if someone wants to substitute ingredients — one should already have this knowledge as th Thank you Chronicle Books and NetGalley for the advanced electronic review copy of this wonderful book。 This comprehensive and gorgeously illustrated book about everything vegetable is broken down by the plant family。 There are very thorough explanations about each vegetable family with directions on how to prep it， cook it and serve it with a variety of recipes。 Some recipes call for exotic ingredients and if someone wants to substitute ingredients — one should already have this knowledge as the book doesn’t really provide that。 Overall， it is a great book on everything vegetables that I was happy to have read。 。。。more
joyce w。 laudon
，
This cookbook will be welcomed by both those who are vegetarians and those who are not。 Both will find many good recipes in these pages。The book’s subtitle explains it well saying that this title includes Recipes Techniques and， Plant Science for Big Flavored Vegetable-Focused Meals。 Throughout there are many recipes， illustrations and photos。The recipes are organized by vegetable。 There are， for example， sections on Yams， Asparagus， Chickpeas and other beans and so on。 The directions look clear This cookbook will be welcomed by both those who are vegetarians and those who are not。 Both will find many good recipes in these pages。The book’s subtitle explains it well saying that this title includes Recipes Techniques and， Plant Science for Big Flavored Vegetable-Focused Meals。 Throughout there are many recipes， illustrations and photos。The recipes are organized by vegetable。 There are， for example， sections on Yams， Asparagus， Chickpeas and other beans and so on。 The directions look clear though some of the recipes may take a bit of practice。Recommended for a cook’s bookshelf whether exclusively a veggie eater or someone who is looking for the occasional meal or side dishes。Many thanks to NetGalley and Chronicle Books for this title。 All opinions are my own。 。。。more
Riley K。
，
From the bestselling author of The Flavor Equation and Season : A fascinating exploration of the unique wonders of more than fifty vegetables through captivating research， stunning photography， and technique-focused recipes。"Groundbreaking， inspiring， Nik Sharma’s Veg-Table is everything I’d hoped for and more！”—Nigella Lawson， author of Cook， Eat， RepeatNik Sharma， blogger at A Brown Table ， Serious Eats columnist， and bestselling cookbook author， brings us his most cookable collection of recip From the bestselling author of The Flavor Equation and Season : A fascinating exploration of the unique wonders of more than fifty vegetables through captivating research， stunning photography， and technique-focused recipes。"Groundbreaking， inspiring， Nik Sharma’s Veg-Table is everything I’d hoped for and more！”—Nigella Lawson， author of Cook， 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 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。 Included here are Sharma’s first-ever pasta recipes published in a 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。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。As someone who is a relative newbie to cooking， I found this book to be informative and very helpful。 Will recommend。 。。。more
Christie K
，
A beautiful book and an captivating celebration of vegetables。 This cookbook is for people who want to take a deep dive into the plants that feed us。 It’s for cooks who are fairly comfortable in the kitchen and who like new flavors and fresh combinations。 A number of organizational and editorial choices make it less friendly for cooks who want to dip in to find a delicious dinner and make it without a bunch of fuss or distraction。 It doesn’t list ingredients separately。 The description and chatt A beautiful book and an captivating celebration of vegetables。 This cookbook is for people who want to take a deep dive into the plants that feed us。 It’s for cooks who are fairly comfortable in the kitchen and who like new flavors and fresh combinations。 A number of organizational and editorial choices make it less friendly for cooks who want to dip in to find a delicious dinner and make it without a bunch of fuss or distraction。 It doesn’t list ingredients separately。 The description and chatty comments are at the end rather than as an intro to the recipe。 The Cook’s Notes are sometimes the helpful bits of info to make the recipe succeed， but the other times they are just interesting tidbits that would have been great to have read about in an intro。 It’s divided by plant family which is fascinating， but cumbersome in execution， since some plant families have a whole bunch of vegetables and others only one。 Brassicas （cabbage， bok choy， broccoli， brussels sprouts， collards， cauliflower， romanesco， radishes， arugula， kale， mustard greens + watercress） get 20 pages and the mallow family （okra） gets 14 pages。 On the whole， I like this gorgeous book and the recipes are yummy and inspired。 I can’t wait to cook more from it。 It’s an interesting read， but it is not a book I’ll reach for first or second when I sit down to plan my week of meals。 Thanks to NetGalley and Chronicle Books for the preview copy。 。。。more
Lindsay Nixon
，
Things I liked:- beautiful photos of produce （vegetables）- history and origins of various vegetables - explanations of edible parts - tips for selection and storage - "new" recipe ideas - metric measurements are provided （e。g。 1/2-inch （13mm）， 1 cup （240ml）， 1/2 cup （5g）， 1 tsp）Things I didn't like:- the organization （more on that below） - the recipe format （more on that below）- no nutritional information - recipe directions spill across multiple pages - unusual ingredients （with a note below）- Things I liked:- beautiful photos of produce （vegetables）- history and origins of various vegetables - explanations of edible parts - tips for selection and storage - "new" recipe ideas - metric measurements are provided （e。g。 1/2-inch （13mm）， 1 cup （240ml）， 1/2 cup （5g）， 1 tsp）Things I didn't like:- the organization （more on that below） - the recipe format （more on that below）- no nutritional information - recipe directions spill across multiple pages - unusual ingredients （with a note below）- directions aren't numbered by steps POOR ORGANIZATION: In a book dedicated to vegetables， I would expect each vegetable to get its own "section" or for similar vegetables to be grouped together such as alliums （onions， garlic， chives， etc together or a leafy greens section）However， that's not how it is presented。 Yams are not with sweet potatoes （or cassava， or winter squashes） they each have their own section， which I suppose is fine， but why not put them next to each other？ And why are beets with spinach？ Corn with bamboo？ Cucumber and pumpkin？ Chickpeas and Jicama？ I couldn't think of anything these items have in common nutritionally， historically， regionally， flavor-ly， texture-ly， etc。 The author does explain his groupings。 For example corn and bamboo are from the "grass family" but I think a different organization would be more sensical， intuitive， and logical。 FORMAT I have never seen this type of formatting in a cookbook and HATE it with a capital H。 It is something hard to describe and I wish I could imbed a photo （forgive me I'm not that tech savvy）。There is no LOI （list of ingredients）。 Rather it's an entire page of paragraphs with the ingredients in bold as you read through paragraphs。 I'm an experienced cook and found it very difficult to follow and I hated that I had to read through several times to catch what the ingredients are。 UNUSUAL INGREDIENTS The purpose of the book （I assume） is to get the reader to try new and different vegetables to them。 To that extent， I rather liked seeing recipes using cassava， okra， and mung bean， which I rarely see utilized in cookbooks， plus I had never heard of horse beans and cowpeas prior to reading this cookbook。 Yet， I am not going to find any of those items at my local farmers market， health store， or big box supermarket chain。 If I was home in NYC or still in LA I *might* have been able to source some of these items in the Asian supermarkets。 Yet it isn't just these 'vegetables' there are many other ingredients I wouldn't be able to find or would be incredibly expensive for me （e。g。 kefir， saffron， nigella seeds， solids from a jar of chili crisp， sumac， burrata （I'm noticing this ingredients a lot lately），HOWEVER the majority of the ingredients are things I already have in my kitchen regularly。 The bulk of ingredients are simple， normal， whole foods。 You are truly cooking from scratch。 IS IT VEGAN？ Many of the recipes can be made vegan （assuming you're familiar with basic vegan substitutions）， which I appreciate。 Most of the recipes would be considered "healthy" by the average person as well and there aren't many that aren't at least vegetarian。 It wasn't too long ago I reviewed another vegetable cookbook and while it was primarily vegetarian， healthy it was not， which was a real pity for a vegetable-focused cookbook。 I would describe the recipes here as "gourmet" or "foodie" but despite their fancy names （and many paragraphs worth of preparation steps） I don't think they're terribly difficult and labor-intensive。 The wordy directions and horrible recipe format do a major disservice to ease， however。 I was disappointed the Avocado Caesar Dressing wasn't vegan （uses parm cheese）。 Here are some recipe names:Golden Za'atar Onion Rings w。 Buttermilk Caraway Dipping Sauce Saffron Lemon Confit with Alliums + Tomatoes Creamy Corn Soup with Jalapeno Oil Asparagus， New Potatoes， + Sauce Gribiche Beet Greens， Turmeric + Lentil Risotto Crispy Sunchokes + Preserved Lemon GremolataRoasted Sweet Potatoes w/ Guajillo Chili Salsa I prepared the Roasted Garlic + Chickpea Soup which tastes like hummus， but was fine and filling。 I did omit the oil called for and used generic vegetable broth rather than making the Master Mushroom Vegetable Stock。 I am sure that would have made it even better。 I also made the bamboo shoot sesame salad （omitting anchoy paste， but using a little soy sauce） and we didn't like it。 To be fair， we never like tinned bamboo。 I am planning to still make the kimchi creamed corn and Aspargus Salad with Cashew Green Chutney the next time we have non-vegan guests as I think these dishes would be exciting to them。 I also saved the Broccoli Za'tar Salad bc it uses pomegrante molasses and I've been trying to use that bottle for 7？ years now LOL （I bought it to execute 1 recipe in a cookbook once）。 Thanks netgalley for my ARC~ 。。。more
Kerrie A （Binge Reader）
，
Veg-table is a fun and inventive cookbook chock full of information and recipes for different vegetables。 I love that the book is divided into parts based on vegetable type。 It makes it so easy to look up recipes that way！The recipes are varied， tasty， and delicious。 The pictures are mouthwatering and beautiful。 This is a must-have if you are a veggie lover or are just looking for new ways to showcase veggies for yourself and your family！Thanks Netgalley for the opportunity to review this eARC i Veg-table is a fun and inventive cookbook chock full of information and recipes for different vegetables。 I love that the book is divided into parts based on vegetable type。 It makes it so easy to look up recipes that way！The recipes are varied， tasty， and delicious。 The pictures are mouthwatering and beautiful。 This is a must-have if you are a veggie lover or are just looking for new ways to showcase veggies for yourself and your family！Thanks Netgalley for the opportunity to review this eARC in exchange for my honest review on the book！ 。。。more
Julie
，
I am working still incorporating more vegetables and vegetarian dishes into my family's dinner rotation so was pleased to have the opportunity to read and review this book。For cookbooks， I need to have a picture for each recipe。 The photos in this book are absolutely gorgeous。 Each recipe has a photo and there are many more。 I like how the book sections are about different vegetables。 There's great information about each vegetable category。 The recipes are varied and creative。 The author explain I am working still incorporating more vegetables and vegetarian dishes into my family's dinner rotation so was pleased to have the opportunity to read and review this book。For cookbooks， I need to have a picture for each recipe。 The photos in this book are absolutely gorgeous。 Each recipe has a photo and there are many more。 I like how the book sections are about different vegetables。 There's great information about each vegetable category。 The recipes are varied and creative。 The author explained that she was intentionally using a non-traditional format for the recipes。 The ingredients are embedded in the recipe instead of lifted separately。 Personally， I find the format challenging， but it may be preferable for others。 The recipes are also in paragraph format， so they are difficult to skim。 Many of the recipes do look delicious。 I think with the more traditional formatting （separate ingredient list and step by step instructions） I'd be more likely to try them。 。。。more
Rosemary Rey
，
Veg-table by Nik Sharma is a gorgeous cookbook。 Every picture of vegetables and prepared food is beautiful。 The photographs are vibrant， popping off the page。 The instructions are easy to read with bold typeface for the ingredients。 This book is essentially an encyclopedia of every type of vegetable and how to prepare and eat them。 I’ve always had concerns about trying a new vegetable at home because I was concerned about how to clean， cut， cook， and eat a new-to-me vegetable。 This will be my go Veg-table by Nik Sharma is a gorgeous cookbook。 Every picture of vegetables and prepared food is beautiful。 The photographs are vibrant， popping off the page。 The instructions are easy to read with bold typeface for the ingredients。 This book is essentially an encyclopedia of every type of vegetable and how to prepare and eat them。 I’ve always had concerns about trying a new vegetable at home because I was concerned about how to clean， cut， cook， and eat a new-to-me vegetable。 This will be my go-to reference book because I want to try every recipe in this guide。 Thank you to Netgalley， the author， and the publisher for the opportunity to read this book in exchange for an honest review。 。。。more
Johanna Sawyer
，
Gorgeous book！ Cover to cover there’s at least one recipe for a wide variety of vegetables。 Easy to follow cooking directions and a plethora of uses to cooking tips， tricks and storage。 What did I like？ I love looking at foodie pictures and this went a step further with some basics about the vegetables。 Would I use most of the recipes…。。 probably not。 I’m basic when I cook。 Would I recommend or buy？ If you’re looking for ways to spice up some veggies this might be it。 I’m more into bowls or ve Gorgeous book！ Cover to cover there’s at least one recipe for a wide variety of vegetables。 Easy to follow cooking directions and a plethora of uses to cooking tips， tricks and storage。 What did I like？ I love looking at foodie pictures and this went a step further with some basics about the vegetables。 Would I use most of the recipes…。。 probably not。 I’m basic when I cook。 Would I recommend or buy？ If you’re looking for ways to spice up some veggies this might be it。 I’m more into bowls or vegan so this doesn’t have that flair。 Four stars for me！ I received a complimentary copy to look at and this is my opinion。 。。。more
Veronica
，
TLDR: Inventive， exciting recipes to up your vegetable cooking game！More details: Veg-table by Nik Sharma was fantastic！ I love that at the beginning of each chapter he talks about the vegetable （or vegetables in many cases since it's usually a category of vegetables per chapter） and gives how to cook it， how to prep it， and how to store it， Some of the vegetables listed （ex: cassava， nopalitos） I had heard of or seen at the store or market but didn't know how to use， so having detailed explanat TLDR: Inventive， exciting recipes to up your vegetable cooking game！More details: Veg-table by Nik Sharma was fantastic！ I love that at the beginning of each chapter he talks about the vegetable （or vegetables in many cases since it's usually a category of vegetables per chapter） and gives how to cook it， how to prep it， and how to store it， Some of the vegetables listed （ex: cassava， nopalitos） I had heard of or seen at the store or market but didn't know how to use， so having detailed explanations were helpful。 With that said， most are common enough （yams， okra， carrots， sweet potatoes， beets， onions， chard， spinach， etc） that people won't be intimated by the book and able to find the vegetables easily。 The recipes are creative and included combinations I had never thought of but instantly wanted to try （ex: Golden Za'atar Onion Rings with Buttermilk Caraway Dipping Sauce， Roasted Fruit & Arugula Salad）。 I can't wait to own this book once it's out！ Another keeper from Nik Sharma！Cons: Some ingredients in recipes might be harder to locate （ex: some spices， kefir--though you can buy that at Aldi now！）。 。。。more
Kristin C
，
A gorgeous book devoted to showcasing and celebrating vegetables。 Each vegetable or group is introduced by a brief telling of the history and origin， then progresses to storage and cooking tips。 The recipes are inventive and playful， but the ingredients and techniques never feel out of reach。 Helpful cook's notes are also provided to keep those with less experience on track。 And did I mention how gorgeous this book is？ The photography is spectacular。 A gorgeous book devoted to showcasing and celebrating vegetables。 Each vegetable or group is introduced by a brief telling of the history and origin， then progresses to storage and cooking tips。 The recipes are inventive and playful， but the ingredients and techniques never feel out of reach。 Helpful cook's notes are also provided to keep those with less experience on track。 And did I mention how gorgeous this book is？ The photography is spectacular。 。。。more
Emmalita
，
Nik Sharma is an auto-buy author for me。 I think he is one of the most interesting cooks writing today。 Veg-table is more contained， and a little less daunting than The Flavor Bible， but it isn’t less exciting。 If you are new to Nik Sharma， this is a great place to start。To clarify， Veg-table: Recipes， Techniques and Plant Science for Big-Flavored， Vegetable-Focused Meals is not a vegetarian or vegan cookbook。 Some of the recipes do have meat and dairy， and some do not。 Vegetables are the star a Nik Sharma is an auto-buy author for me。 I think he is one of the most interesting cooks writing today。 Veg-table is more contained， and a little less daunting than The Flavor Bible， but it isn’t less exciting。 If you are new to Nik Sharma， this is a great place to start。To clarify， Veg-table: Recipes， Techniques and Plant Science for Big-Flavored， Vegetable-Focused Meals is not a vegetarian or vegan cookbook。 Some of the recipes do have meat and dairy， and some do not。 Vegetables are the star and Sharma has divided them by family。 He gives us a lot of great information about veggies， the science and history as well as how to store them and use them。 Veg-table is lighter on Sharma’s other love， science， but there’s still plenty to geek out to。 And as I have come to expect， the photography is lush。I’ve made a few of the dishes， though not as many as I would like because it is too hot to do much cooking right now。 But everything I made was fantastic。 I made the Corn Cakes with Sichuan Chive Butter， and served them with smoked salmon and an arugula salad。 I can’t eat dairy， so I made the spicy compound butter with Earth Balance and it worked fine。 The Saffron Lemon Confit with Alliums + Tomatoes made my house smell amazing and as soon as it isn’t a million degrees Fahrenheit I’m going to make it again。 The Guajillo Chilli Salsa that he pairs with roasted sweet potatoes is a keeper in my house。 It’s spicy enough to make me happy and mild enough for my housemate。 It’s great on everything。The one thing I don’t like， and it’s definitely not a deal breaker， is the way he incorporates the ingredient list into the recipe。 I understand why he’s doing it， but for the way that I， personally， process information， it’s a struggle。 I like that ingredients are bolded in the recipe， but not having a separate ingredient list makes planning a chore for me。 Obviously， this is not a deal breaker， but if you are like me， you will need to write out the ingredients list separately。It’s out in October and will be a late birthday present to myself。I received this as an advance reader copy from Chronicle Books and NetGalley。 My opinions are my own， freely and honestly given。 。。。more
Racheal
，
This is a visually stunning book。 I loved the photographs of all of the vegetables and dishes。 I also appreciated the way the book was organized， with general information about vegetables up front and chapters organized by vegetable type with a range of recipes to follow。The recipes sound delicious， and the few I tried were all excellent。However， there are a few things that give me pause。 1。 The ingredients are listed in the recipe directions and not in a separate list。 I find this harder for pl This is a visually stunning book。 I loved the photographs of all of the vegetables and dishes。 I also appreciated the way the book was organized， with general information about vegetables up front and chapters organized by vegetable type with a range of recipes to follow。The recipes sound delicious， and the few I tried were all excellent。However， there are a few things that give me pause。 1。 The ingredients are listed in the recipe directions and not in a separate list。 I find this harder for planning purposes。 2。 There are a few mistakes that will hopefully be corrected before printing （such as temperatures being listed incorrectly， etc。）3。 I would appreciate labels for dietary needs （vegetarian， vegan， gluten-free specifically）。 Most recipes are vegetarian or vegan， but not all。 I have to eat gluten-free and appreciate when recipes are labeled as such for easy reference。 Overall I would recommend this book for certain audiences- more experienced home cooks， those who love vegetables and are looking for new ideas for how to prepare them， and those who love visually beautiful cookbooks！ 。。。more
Kristine
，
Thank you Netgalley for the ARC of this book。 What a wonderful cook book。 Being a diabetic I have been searching for more veggies recipes and this book nailed it！！
Erica Baxter
，
The first page of the Introduction features a great world map that shows the origins on the vegetables featured in the book。 I was squealing in delight and instantly hooked。 Clear directions， additional tips and tricks at the end of each recipe， and great color pictures。 I'm very excited to try the recipes， because they do look amazing。 And in addition to the recipes， there is a lot of great information on each vegetable featured in the book。 My one gripe。。。 I had a bit of an issue with the reci The first page of the Introduction features a great world map that shows the origins on the vegetables featured in the book。 I was squealing in delight and instantly hooked。 Clear directions， additional tips and tricks at the end of each recipe， and great color pictures。 I'm very excited to try the recipes， because they do look amazing。 And in addition to the recipes， there is a lot of great information on each vegetable featured in the book。 My one gripe。。。 I had a bit of an issue with the recipe layouts。 Most recipe books and online recipes have a list of ingredients， followed by the directions。 In this book， the ingredients are incorporated directly into the directions。 Even though the ingredients are in bold， the layout isn't as clean and it does take longer to figure out if you have all the ingredients to make a recipe。Overall， an exciting， veggie-forward book。 。。。more
（a）lyss（a）
，
I received a copy of this book through NetGalley in exchange for an honest review。This book was around 3。5 stars for me。This book breaks down recipes by their ingredients。 Each chapter highlights difference vegetables as well as similar vegetables in their family。 The chapter has recipes based on the highlighted vegetable with tips on cooking them， things to consider when pairing them， and common uses。 The way that the recipes are written was a bit confusing for me。 Instead of listing the ingred I received a copy of this book through NetGalley in exchange for an honest review。This book was around 3。5 stars for me。This book breaks down recipes by their ingredients。 Each chapter highlights difference vegetables as well as similar vegetables in their family。 The chapter has recipes based on the highlighted vegetable with tips on cooking them， things to consider when pairing them， and common uses。 The way that the recipes are written was a bit confusing for me。 Instead of listing the ingredients and then the steps the recipe is written so the ingredients and their amounts are in bold throughout the steps， which can be hard to follow if you're not familiar with what you're cooking。 。。。more
Ashley
，
Love， love this book and especially the information in the beginning regarding growing seasons and best ways to use different vegetables。 As a family， we are trying to eat more vegetable forward as well as seasonal and this book will be a great tool to help us with that。 I’ve earmarked so many of the recipes and so excited to try them with my family。
Brandi
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Veg-Table by Nik Sharma。 I think I enjoy vegetables as much as the next person。 Nik Sharma takes it to a whole new level！ The first few chapters are super helpful for understanding vegetables， varieties， seasons， edible parts， tips， tricks， and tools。 There is a lot of science incorporated to better help you understand storage and cooking as well。The chapters begin with an in-depth discussion of the family of plant and then multiple recipes。 The recipes are easy to follow and made me feel empowe Veg-Table by Nik Sharma。 I think I enjoy vegetables as much as the next person。 Nik Sharma takes it to a whole new level！ The first few chapters are super helpful for understanding vegetables， varieties， seasons， edible parts， tips， tricks， and tools。 There is a lot of science incorporated to better help you understand storage and cooking as well。The chapters begin with an in-depth discussion of the family of plant and then multiple recipes。 The recipes are easy to follow and made me feel empowered to try something new。I received a complimentary copy from the publisher via NetGalley and all opinions expressed are solely my own， freely given。 。。。more
Amanda
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Veg-table by Nik SharmaI'm so excited to dig further into this cookbook！ It starts with about 20 pages of general information about vegetables - history， seasons， parts， families and using them in kitchen。 It is organized by vegetable family， and each section starts with a brief introduction including descriptions， origins， and cooking/storage tips。 Several recipes using the vegetables follow。 The cookbook includes a clear table of contents as well as an index， and the photography is beautiful。 Veg-table by Nik SharmaI'm so excited to dig further into this cookbook！ It starts with about 20 pages of general information about vegetables - history， seasons， parts， families and using them in kitchen。 It is organized by vegetable family， and each section starts with a brief introduction including descriptions， origins， and cooking/storage tips。 Several recipes using the vegetables follow。 The cookbook includes a clear table of contents as well as an index， and the photography is beautiful。 My one complaint is that there isn't an ingredient list for each recipe。 The measurements and ingredients are listed boldly within the recipe， making the reader search through to gather ingredients。Thank you to #Netgalley and Chronicle Books for a free copy of #Veg-table by Nik Sharma。 All opinions are my own。 。。。more
Online Eccentric Librarian
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More reviews （and no fluff） on the blog http://surrealtalvi。wordpress。com/It is important to understand the focus of this book: it is NOT vegan or vegetarian and not really meant for those communities （there are a lot of recipes that use animal products as the main or accompaniment）。 This is not health/healthy food: there are a lot of very fattening ingredients such as butters and copious use of e。g。， oils。 It is also not for the faint of heart: the recipes are presented in blocky paragraph More reviews （and no fluff） on the blog http://surrealtalvi。wordpress。com/It is important to understand the focus of this book: it is NOT vegan or vegetarian and not really meant for those communities （there are a lot of recipes that use animal products as the main or accompaniment）。 This is not health/healthy food: there are a lot of very fattening ingredients such as butters and copious use of e。g。， oils。 It is also not for the faint of heart: the recipes are presented in blocky paragraphs with the ingredients not listed separately （a la Joy of Cooking）。 The recipes themselves are very high end fancy， using a variety of ingredients that you may have to locate in specialty food stores。What the book is: an impressive and unique collection of recipes that help you understand everything you need to do know about vegetables。 Really， this is like a tutorial for chefs （real or imagined） who want to understand the ins and outs of vegetables - how to store， prep， prepare， choose， cook， and present them。 You'll get a great understanding of the chemical makeups， peculiarities， locations/origins， varieties， etc。The book is not broken down by recipe type and instead by vegetable type - 16 of them to be precise。 This is everything from nopalitos to okra， legumes to asparagas。 As a typical section， sweet potatoes will tell you they are part of the convolvulageae/morning glory family， their origins in central and south America， how they differ from the oft-confused yams， what parts are edible， how to cook them， their unique sugar profile that affects cooking methods， storage in a cool dark place， and a bit of dispelling myths about them exploding if cooked without pricking。 There are four recipes in this section: sweet potato kale caesar salad， roasted sweet potatoes with guajillo chilli salsa， kung pao sweet potatoes， sesame sweet potatoes plus gochujang chicken。There is a photograph for every recipe along with notes/tips and a brief overview on the bottom of each recipe （rather than the top under the title）。 The author does occasionally provide tips for vegan/vegetarian alternatives but is also upfront that this book is not intended to be either （e。g。， the author admits that there is no perfect vegan alternative to anchovy paste but gives an alternative option）。For me， the presentation was more than daunting - I had a hard time deciding what to cook since it was extremely difficult to know what I needed without a separate ingredients list。 The ingredients， when they show up in the recipe， are bold faced but it still takes a LOT of scanning。 As well， I really wanted health vegetable options and didn't find much here that I felt comfortable eating （especially as a vegan）。 So while this book is beautifully presented and I now understand what the author was going for， it ended up not being a book I could really use for the recipes; only for the excellent information about the vegetables themselves。I highly recommend this for omnivorous chefs to take their vegetable game to the next level。 There are a lot of interesting and unique recipes to explore and the book is beautifully presented。 If you love cooking， this is the book for you。 Reviewed for an advance reader copy provided by the publisher。 。。。more
Tag
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vegetable recipes techniques and plant science for big-flavored vegetable-focused meals