Chronicle Books (2018)

The simple act of flipping through the pages of "Season" can feel like a wellbeing practice in and of itself: the images of food are so vibrant that they nourish a casual viewer with their life force. India and America (particularly California) inform Sharma’s generous approach to cooking, and even his healthiest recipes come across as luxurious in their embrace of flavor. The feast begins with succulent bites — grilled dates and raisins with black pepper and honey — and it only gets better from there: a cucumber salad with lime and toasted cumin, a refreshing beverage with tamarind and ginger, a vegan soup made with butternut squash and Lapsang Souchong tea.

DIALOGUE | Q&A with Nik Sharma

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