{"product_id":"veg-table-recipes-techniques-and-plant-science-for-big-flavored-vegetable-focused-meals","title":"Veg-Table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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 The Flavor Equation with the inviting and personal recipes of Season, 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\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eVeg-Table\u003c\/i\u003e brims with the color, vibrancy, and life that is the delicious signature of Nik Sharma's food. Beautifully photographed and thoughtfully curated, this is an essential resource for both vegetable lovers and flavor hunters alike. Nik has once again proven he is the master of interlacing crave-able recipes with science and research.\"-- \n\u003cb\u003eHetty Lui McKinnon, cookbook author and food writer \u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"If you've ever looked at an alien artichoke or spiky nopalito in fear, don't worry, because Veg-table is here for you! Everything you've ever wanted to know about produce is in Sharma's book, from their origins to the history of their cultivation, and, of course, all the ways to make them delicious. His cinematic photography and personal prose guide you through the veggie world, giving you so many tasty ways to turn plants into dinner (or lunch! or breakfast!).\" \u003cb\u003e--Sohla El-Waylly, author of \u003ci\u003eStart Here\u003c\/i\u003e and television personality on \u003ci\u003eThe Big Brunch \u003c\/i\u003eand \u003ci\u003eAncient Recipes with Sohla\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Veg-table cements Sharma's status as one of the most important cookbook authors of our time. He always has his finger on the cultural pulse, and, with the recent uptick in interest in vegetable-forward cooking, this cookbook could not be more timely. Like his other books, this one is thoughtful, steeped in research, bold, and bursting with flavor.\"\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e--Bryant Terry, James Beard Award-winning author of \u003ci\u003eBlack Food\u003c\/i\u003e and editor in chief of 4 Color Books \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Sharma is not only a talented recipe writer but a masterful food photographer. These pages will make you salivate and see vegetables in a new light. Veg-table is the perfect balance of the art and the science of good food.\"\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e--Padma Lakshmi, \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author and creator and host of \u003ci\u003eTaste the Nation\u003c\/i\u003e and \u003ci\u003eTop Chef \u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\"Phenomenal. The scope, the combining of flavors, the knowledge--both about technique and individual vegetables--the gorgeousness of the recipes: This is a must-have book.\"--\u003cb\u003eDiana Henry, British \u003c\/b\u003e\u003cb\u003efood writer and author of the James Beard Award-winning \u003ci\u003eA Bird in the Hand\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\"Nik Sharma weaves science and culinary creativity together beautifully in this collection of inspiring recipes that prove just how exciting and versatile vegetables can be.\"--\u003cb\u003eIxta Belfrage, author of\u003ci\u003e Mezcla\u003c\/i\u003e and coauthor of \u003ci\u003eOttolenghi Flavor\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\"Groundbreaking, inspiring, delicious: Nik Sharma's \u003ci\u003eVeg-Table\u003c\/i\u003e is everything I'd hoped for and more!\"--\u003cb\u003eNigella Lawson, author of \u003ci\u003eCook, Eat, Repeat\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Helpful, succinct 'cook's notes' follow each recipe. The stunning photographs are by Sharma himself. This cookbook more than holds its own but is especially recommended where \u003ci\u003eThe Flavor Equation\u003c\/i\u003e has found favor.\" \u003cb\u003e\u003ci\u003e- Booklist\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"The chemist-turned-cookbook-author plucks from the best of both of those to craft a worthy successor to his bestselling The Flavor Equation and Season, using principles of science to maximize the potential pleasures of grocery store familiars like broccoli, shallots, and zucchini, as well as perhaps less ubiquitous -- and thoroughly delightful -- vegetables like nopalito, jicama, and sunchokes.\" \u003cb\u003e\u003ci\u003e- Food Wine Magazine\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Sharma's recipes, accompanied by his own beautiful photographs, demonstrate his gift for marrying the scientific with the sensual. [...] Sharma lists ingredients and their quantities within recipe steps, an approach that streamlines the instructions without sacrificing their clarity. Such clarity is one of his book's chief virtues and a boon for any cook guided as much by curiosity as appetite.\" \u003cb\u003e\u003ci\u003e- Eater\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eVeg-table\u003c\/i\u003e takes you through how vegetables grow, what they're made of, the best practices for preparing them, and even what properties make them vegetables in the first place. It's an amazing undertaking, and you'll quickly find yourself itching to make corn cakes with Sichuan chive butter, lettuce with avocado Caesar dressing, okonomiyaki-style brassica fritters, and Kung Pao sweet potatoes.\" - \n\u003ci\u003eVice\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\"Offering new takes on a wide variety of vegetable dishes, this cookbook is recommended for vegetarian and international collections.\" --\u003cb\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Offering new takes on a wide variety of vegetable dishes, this cookbook is recommended for vegetarian and international collections\" \n\u003cb\u003e\u003ci\u003e- Library Journal\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Sharma shows us just how exciting vegetables can be, utilizing interesting techniques: collards smeared with spiced yogurt, then rolled and fried, or brassica fritters in the style of okonomiyaki (the Japanese \"as you like it\" pancake). Sharma delves into plant science, how best to store produce and plenty of cooking tips.\" - \n\u003cb\u003e\u003ci\u003eLos Angeles Times\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"A modern approach to flexitarian cooking, with the rigorous research and testing of a trained scientist.\" -- \n\u003ci\u003eGood Housekeeping\u003c\/i\u003e, Best New Cookbooks of 2023\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Mr. Sharma is a nimble tutor with a lithe palate and an evocative palette--the book's appealing photographs are also the author's work--and \"Veg-Table\" is a sure bet for inquisitive home cooks with wide-ranging tastes.\" -- \n\u003cb\u003e\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The third book from Nik Sharma, a molecular biologist turned cookbook author and photographer, is a celebration of vegetables and offers an expansive guide to the different ways to clean, store, and prepare them. [...] Perhaps most valuable is Sharma's comprehensive explanation of vegetable's biology, how the environment it's stored in can impact its taste and texture (and how best to prolong its shelf-life), and most importantly, how to make them sing.\" - \n\u003cb\u003e\u003ci\u003eBon Appetit \u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Nik Sharma, blogger at A Brown Table, Serious Eats columnist, and 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 The Flavor Equation with the inviting and personal recipes of Season, 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.\" --\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNik Sharma\u003c\/b\u003e is the bestselling author of cookbooks celebrated for blending culinary science with deeply personal storytelling: \n\u003ci\u003eSeason\u003c\/i\u003e, \n\u003ci\u003eThe Flavor Equation\u003c\/i\u003e, and \n\u003ci\u003eVeg-table\u003c\/i\u003e. A former molecular biologist, Sharma brings a unique lens to the kitchen, where flavor is both a feeling and a formula. He's the creator of the award-winning blog \n\u003ci\u003eNik Sharma Cooks\u003c\/i\u003e (formerly \n\u003ci\u003eA Brown Table\u003c\/i\u003e), serves as Editor in Residence at America's Test Kitchen, and hosts the YouTube show \n\u003ci\u003eFlavor Forward\u003c\/i\u003e\n\u003ci\u003ewith Nik Sharma\u003c\/i\u003e. His writing and photography have been featured in \n\u003ci\u003eThe San Francisco Chronicle\u003c\/i\u003e, \n\u003ci\u003eThe New York Times\u003c\/i\u003e, \n\u003ci\u003eThe Guardian\u003c\/i\u003e, and \n\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e, among others. He lives in Los Angeles, California, where he's always dreaming up his next recipe.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\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 \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eFrom the bestselling author of \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eThe Flavor Equation\u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003e and \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eSeason, \u003c\/b\u003e\u003c\/i\u003e\n\u003cb\u003ehost of America's Test Kitchen's \u003c\/b\u003e\n\u003ci\u003e\u003cb\u003eFlavor Forward\u003c\/b\u003e\u003c\/i\u003e\n\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\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\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 \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eNik Sharma, blogger at \n\u003ci\u003eA Brown Table\u003c\/i\u003e, \n\u003ci\u003eSerious Eats\u003c\/i\u003e columnist, and bestselling cookbook author, brings us his most cookable collection of recipes yet in \n\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. \n\u003cp\u003e\u003c\/p\u003eCombining the scientific underpinnings of \n\u003ci\u003eThe Flavor Equation \u003c\/i\u003ewith the inviting and personal recipes of \n\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. \n\u003cp\u003e\u003c\/p\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. \n\u003cp\u003e\u003c\/p\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. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eFOLLOW-UP TO TWO CRITICALLY ACCLAIMED BOOKS: \n\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 \n\u003ci\u003eNew York Times\u003c\/i\u003e Best Cookbooks, NPR's Favorite Cookbooks, and \n\u003ci\u003eBon Appetit\u003c\/i\u003e's Best Cookbooks gift guide; it was also an Amazon Book of the Month. \n\u003ci\u003e The Flavor Equation \u003c\/i\u003ewas named one of the best cookbooks of the year by the \n\u003ci\u003e New York Times\u003c\/i\u003e, \n\u003ci\u003e Eater\u003c\/i\u003e, \n\u003ci\u003e Epicurious\u003c\/i\u003e, \n\u003ci\u003e Food \u0026amp; Wine\u003c\/i\u003e, \n\u003ci\u003e Forbes\u003c\/i\u003e, \n\u003ci\u003e Saveur\u003c\/i\u003e, \n\u003ci\u003e Serious Eats\u003c\/i\u003e, \n\u003ci\u003e Smithsonian \u003c\/i\u003emagazine, the \n\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, the \n\u003ci\u003eLos Angeles Times\u003c\/i\u003e, the \n\u003ci\u003eBoston Globe\u003c\/i\u003e, the \n\u003ci\u003eChicago Tribune\u003c\/i\u003e, \n\u003ci\u003eCNN Travel\u003c\/i\u003e, \n\u003ci\u003eThe Kitchn\u003c\/i\u003e, \n\u003ci\u003eChowhound\u003c\/i\u003e, NPR, \n\u003ci\u003eThe Art of Eating \u003c\/i\u003e2021 longlist and many more; plus it garnered international media attention including from the \n\u003ci\u003e Financial Times\u003c\/i\u003e, the \n\u003ci\u003eGlobe and Mail\u003c\/i\u003e, \n\u003ci\u003e The Telegraph\u003c\/i\u003e, \n\u003ci\u003eThe Guardian\u003c\/i\u003e, \n\u003ci\u003e The Independent\u003c\/i\u003e, \n\u003ci\u003eThe Times (U.K.)\u003c\/i\u003e, \n\u003ci\u003e Delicious Magazine (U.K.)\u003c\/i\u003e, \n\u003ci\u003e The Times (Ireland)\u003c\/i\u003e, and \n\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. \n\u003cp\u003e\u003c\/p\u003e AN ESTABLISHED AUTHOR: Sharma is a regular contributor to the popular \n\u003ci\u003eSerious Eats\u003c\/i\u003e food platform, where his pieces on the science of flavor reach millions of readers nationwide. \n\u003cp\u003e\u003c\/p\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. \n\u003cp\u003e\u003c\/p\u003ePerfect for: \n\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\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 09\/01\/2023 pg. 20 (EAN 9781797216317, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/01\/2023 pg. 103 (EAN 9781797216317, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 10\/29\/2023 (EAN 9781797216317, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sharma, Nik\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chronicle Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2023-10-24\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Celebrities \u0026amp; Media Tie-In|Technology \u0026amp; Engineering|Food Science|General|Cooking|Specific Ingredients|Vegetables|Cooking|Methods|General|Cooking|Vegetarian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking (Vegetables)|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.15 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781797216317\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781797216317\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":51154287034646,"sku":"SP-9781797216317","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781797216317_spiral.png?v=1774940596","url":"https:\/\/lusper.myshopify.com\/products\/veg-table-recipes-techniques-and-plant-science-for-big-flavored-vegetable-focused-meals","provider":"Lusperbooks","version":"1.0","type":"link"}