Named a Best Cookbook of the Year by NPR,
The Los Angeles Times
,
Epicurious
Vice
Food Network
Good Housekeeping
, and more, and a Best Cookbook of Fall 2023 by
Bon Appetit
Food & Wine
Eater
The Strategist
, and more.
From the bestselling author of
The Flavor Equation
and
Season
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.
"Groundbreaking, inspiring, delicious: 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
with the inviting and personal recipes of
, 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 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. 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 BOOKS:
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
’s Best Cookbooks gift guide; it was also an Amazon Book of the Month.
was named one of the best cookbooks of the year by the
New York Times
Forbes
Saveur
Smithsonian
magazine, the
San Francisco Chronicle
, the
Los Angeles Times
Boston Globe
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
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 AUTHOR: Sharma is a regular contributor to the popular
food platform, where his pieces on the science of flavor reach millions of readers nationwide. 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:
Fans of Nik Sharma,
, and
Vegetarians and flexitarians
Those looking to add more plants to their diet
Home cooks looking for a new challenge who are interested in learning more about food and flavor
Birthday, holiday, housewarming, or graduation gift for food enthusiasts
Fans of
The Food Lab
The Flavor Bible
Salt, Fat, Acid, Heat
Readers who like the diverse, modern approach to ethnic food found in publications like
Lucky Peach
Indian-ish
Koreatown