{"product_id":"veg-table","title":"Veg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals","description":"\u003cp\u003e\u003cb\u003eNamed a Best Cookbook of the Year by NPR, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe Los Angeles Times\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eEpicurious\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eVice\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eFood Network\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eGood Housekeeping\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, and more, and a Best Cookbook of Fall 2023 by \u003c\/b\u003e\u003ci\u003e\u003cb\u003eBon Appetit\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eFood \u0026amp; Wine\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eEater\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe Strategist\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, and more.\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eFrom the bestselling author of \u003c\/b\u003e\u003ci\u003e\u003cb\u003eThe Flavor Equation\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e and \u003c\/b\u003e\u003ci\u003e\u003cb\u003eSeason, \u003c\/b\u003e\u003c\/i\u003e\u003cb\u003ehost of America's Test Kitchen's \u003c\/b\u003e\u003ci\u003e\u003cb\u003eFlavor Forward\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e, and 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\u003c\/p\u003e\u003cp\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\u003cbr\u003e\u003cbr\u003eNik 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.\u003cbr\u003e\u003cbr\u003eCombining 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. \u003cbr\u003e\u003cbr\u003eIncluded 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.\u003cbr\u003e\u003cbr\u003eFeaturing 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.\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.\u003cbr\u003e\u003cbr\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.\u003cbr\u003e\u003cbr\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.Perfect 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","brand":"None","offers":[{"title":"Hardcover","offer_id":46168667062449,"sku":"9781797216317","price":53.0,"currency_code":"CAD","in_stock":true},{"title":"Kobo eBook","offer_id":46168667095217,"sku":"3dda4a40-2ad1-3159-85fa-ef91f940206d","price":3.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0655\/8980\/5233\/files\/1_30da0540-9e7c-4943-8f57-cced180ae5cc.jpg?v=1764380406","url":"https:\/\/www.indigo.ca\/products\/veg-table","provider":"Indigo","version":"1.0","type":"link"}