Nick Sharma, acclaimed author of the award-winning 'Seasons' and 'The Flavor Equation,' takes a close look at the world of produce in his new cookbook 'Veg-table.' Sharma states that his book is all about vegetables, emphasizing that some may be more familiar than others, but all are equally enjoyable.
Nik Sharma's latest masterpiece, 'Veg-table: Recipes, Techniques + Plant Science for Big-Flavored, Vegetable-Focused Meals,' is a refreshing journey into the heart of vegetable-centric cuisine. In a culinary landscape often dominated by other food groups, Sharma's book seeks to redefine the role of vegetables, making them not just a side dish but the star of your dining experience.
Sharma's unique approach involves blending culinary artistry with the precision of plant science. The book is a treasure trove of tips and techniques derived from understanding the intricate details of vegetables, such as his revelation about applying baking soda and salt to potatoes, a technique equally effective for other starchy vegetables like cassava and yucca. It is an enlightening exploration of how scientific principles can elevate our everyday cooking.
Sharma's writing style is both informative and inviting. Sharma's passion for vegetables shines through as he shares his wealth of knowledge without delving into lengthy lectures. Instead, he encourages readers to enjoy cooking with vegetables, urging them to experiment with new varieties and techniques.
'Veg-table' is not just a cookbook but a culinary education. Sharma takes readers on a captivating journey through the expansive world of produce, challenging preconceived notions about what defines a vegetable. Each chapter, organized by produce families, unveils the science of seasonality, storage strategies, and surprising connections between seemingly unrelated vegetables.
A review on Amazon pointed out the large and clunky size of the book, the absence of suggested prep and cooking times, and the lack of clarity on ingredient quantities. Despite these drawbacks, the book still aims to present good vegetable recipes.
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The recipes are nothing short of a celebration of flavors. Sharma's creativity turns corn husks into a smoky stock for sweet corn pulao, showcasing a commitment to minimizing waste and maximizing taste. The meticulous details and scientific wisdom that made Sharma's previous books successful are seamlessly integrated into 'Veg-table,' making it accessible even to novice cooks.
Some recipes found in this cookbook include crispy salmon with green curry spinach, corn cakes with Sichuan chive butter, collards Patra, lentil lasagna, and royal cauliflower roast with almond cream.
Whether you are a seasoned chef or daunted by the produce aisle, this book is a valuable companion. Sharma's goal to equip home cooks with technical, historical, and geographical knowledge shines through on every page. It is an invitation to expand your culinary horizons and embrace the diverse world of vegetable cooking.
'Veg-table' is a triumph, a culinary revelation that makes vegetables the true heroes of your dining experience. Nik Sharma's expertise, combined with his welcoming narrative, makes this cookbook a must-have for anyone looking to infuse their kitchen with creativity, flavor, and a newfound appreciation for the bounty of the vegetable kingdom.
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