Nik Sharma is the writer, photographer, and recipe developer behind A Brown Table, the award-winning food blog. He lives in Oakland, California.
"Another cookbook that shows a great use of spices is Nik Sharma’s
Season: Big Flavors, Beautiful Food, a gorgeous collection of
recipes with unexpected flavour combinations. So if you’re looking
to bring some new tastes and textures to the table, this one is for
you. It’s deeply inspiring and the mouth-watering flavours are
guaranteed to switch up your cooking."
*Evening Standard*
"Nik Sharma’s Season has all the makings of a book that’s about to
break out: recipes that are high on flavor, but low on laborious
techniques; gorgeous photography that Sharma shot himself on the
days he wasn’t writing columns for the San Francisco Chronicle; and
the compelling narrative of “a gay immigrant, told through food”
that ties everything together."
*New York Magazine*
"The debut book from author Nik Sharma lives up to the 'beautiful
food' billing. He's an India-born, California-based food blogger,
acclaimed photographer and able wordsmith. His recipes cross
continents for inspiration and combine spices and ingredients in
exciting ways. It's a great read too."
*delicious.*
"Season by Nik Sharma (Chronicle £26, from Tuesday) and Black Sea
[...] can both be read as much for their prose as for their
recipes. The former is a personal account of life as a gay
immigrant, the latter a travelogue around one of the lesser- known
food paradises on earth. Plenty to keep you occupied into spring
and beyond."
*The Sunday Times - STYLE*
"A fresh take on Indian dishes using readily available
ingredients"
*Glamour online*
"The dishes in Nik Sharma’s debut cookbook, “Season”, trace his
journey from Mumbai to his current home in California — chaat
masala-grilled pork chops, curry leaf popcorn chicken,
ghee-and-elderflower cake — with writing so clear that even the
most timid home cooks can master his recipes."
*The New York Times*
"Season is particularly good for anyone who loves cooking with
spices. Toasted cumin lemonade, apple masala chai cakes, charred
sugar snaps - Sharma blends influences and flavours from his
country of birth, India, with those of California, where he now
lives."
*Diana Henry, The Sunday Telegraph*
"He deftly blends flavours, colours and textures in dishes – such
as his upsidedown orange and fennel cornmeal cake – that are both
familiar while being utterly original and fresh."
*The Independent*
"Everyone else should seek out this lovely spice-filled debut from
Sharma, which has already been a hit in America. Sharma is the
author of the blog A Brown Table, in which he writes, as here,
about cooking in America as a gay immigrant. The photographs, shot
by the author, have a Caravaggio beauty and his seasoning is bold
and homely."
*The Sunday Times*
"Influences from his childhood in India, life in America and, most
importantly, bold flavours weave their way through his stories and
enticing recipes like margarita naan and curry leaf popcorn
chicken."
*LoveFood*
"What I love is he photographed the book himself as well and it's
not bright, light pictures. It's deep, warm, really dark and you
can see his hands appearing.. they are so so beautiful. The recipes
as well are a really good combination of Indian food and America
food where he's tried to combine both sides to his food."
*Chetna Makan*
"Right out of the gate, this first cookbook from the San Francisco
Chronicle columnist made a big noise in the food world, because of
the author’s distinctive voice and his warm, beautiful
photography."
*Washington Post*
"Born and brought up in Bombay, where being openly gay was not a
possibility, he won as scholarship to the University of Cincinnati.
While working as a medical researcher in the US, he began a blog,
then a column, and now there is Season. He expertly blends flavours
of his childhood with those of his adopted home."
*The Observer Food Monthly*
"The best cookbooks are, of course, so much more than recipe
collections, a description that feels more than apt for Nik
Sharma’s Season. Sharma’s book tells the story of his journey from
Mumbai to Oakland as an openly gay immigrant (he came to the U.S.
to escape India’s anti-gay laws and to get a degree in molecular
biology), and the recipes within are bursting with the flavors of
India (garam masala, green mango) without once succumbing to the
catch-all term of “ethnic cuisine,” and instead presenting the
recipes through the lens of his own complex experience. Beautiful
things can happen when people are allowed to be every part of
themselves — no book better illustrated that this year."
*Grub Street, Best Cookbooks of 2018*
"Nik Sharma's new cookbook Season is the story of an immigrant told
through food. He brings his Indian influences to the American
kitchen with an understanding of ingredients that reaches far
beyond both continents. His mastery of flavour is seen in simple,
powerful dishes like roasted carrots with sesame, chilli and nori;
hot green chutney roasted chicken; or a date and tamarind
loaf."
*House & Garden*
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