The cover and name of this book definitely caught my eye. I like the uniqueness of this cookbook in terms of how the ingredients and cooking directions are stated. I had to get used to it at first but then, it was fine. It made me read the text multiple times which is always a good thing. I made several recipes from the book and it was absolutely delicious.

Recent years have brought about a bumper crop of vegetable-centric cookbooks and rather than making me feel like my shelves and brain are loaded up like a Chana Masala Pumpkin Pot, it's just whetted my appetite for more. And that goes double when it's by Nik Sharma. 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. As usual, Sharma pulls triple duty developing, writing, and shooting recipes like Kung Pao Sweet Potatoes and Cauliflower Bolognese, which somehow makes it all more deeply delicious. — Kat Kinsman, Executive Features Editor

This book is excellent providing recipes to add more vegetables to our diet.
I really enjoyed the information about vegetables, how they are grown and the best of all, how to store them. I have always struggle with that and find myself throwing food because it was not stored properly.
Recipes are well organized. Excellent photography.

I received an arc of this title from NetGalley for an honest review. This is a gorgeous, and I mean gorgeous, book of vegetables. Beautiful pictures and great ideas, and it's quite a large book, too.

The format was not my favorite and maybe because I was reading this on my large screen kindle BUT the content was great. I have been vegan since February 2023, so this cookbook (and advice) was very much appreciated! I wish it had been an all encompassing vegetable, bean and fruit cookbook. There were recipes for fish and chicken, so that it is why I did not give it a 5 star review. If it had stuck to the vegan and plant-based lifestyles, this would have ranked higher for me. There are plenty of cookbooks for meat and fish eaters!

When this cookbook kept to the plant-based/vegan lifestyle it was good. Why is there meat, fish, etc with the title of vegetables? SMH. I think the meat eaters will get some ideas for how to incorporate more plants into their lives with the ease of recipes from this book. Overall, enjoyable.

Thanks to Netgalley, Nik Sharma and Chronicle Books for an ARC in exchange for an honest review.

Already available.

I am a fan of Nik Sharma's other cookbooks and Veg-table doesn't disappoint. His approach is science-based, but his recipes are approachable for all levels of cooks. A great book for vegetarians or for those looking to incorporate more vegetables into their diet. The photography is stunning. Highly recommend!

Thank you to NetGalley and Chronicle Books for this ARC.

Great book for those who want to learn more about eating right and the right way to do so. If you like to read cookbooks pick this up

"Veg-table" by Nik Sharma is a culinary journey through the world of vegetables. Sharma's exploration of over fifty vegetables provides a rich backdrop for a diverse range of recipes. From vegetable-focused dishes to those that combine plants and animal proteins, this cookbook offers recipes for both seasoned cooks and newcomers. With appealing photography and informative illustrations, "Veg-table" is written to elevate vegetable-based cooking.

Another great book by Nik Sharma. If you have his previous ones, then you know the general flavor profile that he aims for. There is some recipe approaches that may seem familiar, but the majority of them are unique in approach and flavor. While, for me at least, there are a few too many pasta/rice recipes... It still doesnt detract from the overall cookability. Also, the photos are great.

One thing I HATE tho.. the ingredient list is incorporated into the recipe itself, as opposed to seperated.. a la joy of cooking.. I like to have the ingredient list handy, and also like to snap a photo of the ingredient list if I am going to the store. Other than that, I really like this book a lot!

This is a lovely cookbook about vegetables classified by the family they are from. It's an interesting set-up for a cookbook but provides varied and creative recipes. It also has a beautiful, clean look with several lovely photographs.

So thankful for this cookbook. The focus on vegetables but not vegetarianism / veganism is refreshing. I'll be incorporating many of these recipes into my winter cooking menu.

While the food in this book is beautiful, I don't think it's a really realistic cookbook for most people. The dishes really just focus on vegetables, not how to incorporate them into general dishes. I don't think many people are going to eat a fancy head of cauliflower for dinner.

I really liked the way this book was written. It’s broken down by Vegetable type & then multiple recipes for each vegetable. And the pictures are just gorgeous!!

Thank you Chronicle Books and NetGalley for the advanced electronic review copy of this wonderful book. This comprehensive and gorgeously illustrated book about everything vegetable is broken down by the plant family. There are very thorough explanations about each vegetable family with directions on how to prep it, cook it and serve it with a variety of recipes. Some recipes call for exotic ingredients and if someone wants to substitute ingredients — one should already have this knowledge as the book doesn’t really provide that. Overall, it is a great book on everything vegetables that I was happy to have read.

This cookbook will be welcomed by both those who are vegetarians and those who are not. Both will find many good recipes in these pages.

The book’s subtitle explains it well saying that this title includes Recipes Techniques and, Plant Science for Big Flavored Vegetable-Focused Meals. Throughout there are many recipes, illustrations and photos.

The recipes are organized by vegetable. There are, for example, sections on Yams, Asparagus, Chickpeas and other beans and so on. The directions look clear though some of the recipes may take a bit of practice.

Recommended for a cook’s bookshelf whether exclusively a veggie eater or someone who is looking for the occasional meal or side dishes.

Many thanks to NetGalley and Chronicle Books for this title. All opinions are my own.

A beautiful book full of vegetables I have heard of and some I haven’t. I enjoyed the photography and can't wait to thoroughly dive into each of the recipes. I have made a few that have already been a hit.

A couple of items I noticed:
1. Some ingredients might be hard to find in a normal supermarket or farmers market.
2. I wish it was organized better. Nik had an interesting way of putting certain vegetables together (which he explained).
3. I also understand why he does it, but the author incorporates the ingredient list into the recipe which can be hard for some cooks who like to plan ahead.

I want to thank NetGalley, Nik Sharma and Chronicle Books for the e-ARC of this book. Opinions expressed in this review are honest, my own and left voluntarily.

"Veg-table" by Nik Sharma is a true culinary gem, earning a solid five-star rating. This book brilliantly combines captivating research, stunning photography, and technique-driven recipes, offering an exploration of over fifty vegetables. Sharma's meticulous approach includes insights into each vegetable's origins, biology, and unique qualities, making it a valuable reference and extra interesting read. Practical tips on storage, buying, and cooking methods ensure successful culinary ventures.

The recipes in "Veg-table" are a testament to Sharma's expertise. Meticulously tested and enriched with a scientific lens, they cater to diverse tastes. Whether you're craving innovative pasta dishes or the fusion of vegetables with animal proteins, this book has you covered. From hot and cold soups to sides, sauces, and more, it offers a comprehensive vegetable-centric culinary experience.

I get very picky about book covers and internal designs and I am thrilled to say this book does not disappoint. The visual appeal of "Veg-table" is striking, with over 100 gorgeous photographs and instructive illustrations that elevate the reading experience. This cookbook seamlessly balances aesthetic beauty, intellectual depth, and practicality, making it a valuable addition to any kitchen.

In summary, "Veg-table" is a must-have for both seasoned cooks and novices looking to elevate their vegetable-based cooking. Nik Sharma's meticulous research, artistic photography, and mouthwatering recipes make this book a culinary masterpiece. It's a five-star gem that deserves a prominent place on your bookshelf.

*This cookbook presents a vegetable forward set of recipes. The range of recipes is good but as with most cookbooks of this type, you have to like the vegetables that the author chooses or it can be a miss.

*What I liked best about the book is that the beginning of the book “nerds out” with information about vegetables: where you can find certain vegetables and the growing season, what can be stored with what, and how to cook. This introductory section provides a relevant information, even for seasoned chefs. Also the author includes meat and seafood in some of the recipes. These recipes can serve a flexitarian lifestyle and especially families where not everyone has embraced a vegetarian/vegan way of eating.

*I made several dishes from the book; the recipes were good and I’d make many of them again. The very first dish I tried was the Black Beans, corn and gochujang saag. It has all the ingredients that I love and I made it twice (once with sriracha because gochujang was unavailable and the second time with gochujang). Both times were flavorful and I almost liked it better with sriracha (showing the flexibility of the ingredients for different flavor profiles). If your cooking has moved more toward vegetables, this cookbook has a lot of good ideas.

From the bestselling author of The Flavor Equation and Season : A fascinating exploration of the unique wonders of more than fifty vegetables through captivating research, stunning photography, and technique-focused recipes.

"Groundbreaking, inspiring, 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 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 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.
As someone who is a relative newbie to cooking, I found this book to be informative and very helpful. Will recommend.

The author has loved growing things sice she was a girl growing up in India and it shows! This book contains explanations for the differences between vegetables and fruit, charts for growing seasons, the edible parts of a plant and single and double leaved seeds!
You are presented with a list of cooking tips that show you how to prepare vegetables for roasting, crispness and using spices on them to give you the maximum flavor and tenderness. The means of where different types of vegetables are stored and how long they are stored will give you the optimum freshest vegetables.
There are recipes for many types of vegetables; the shallot and spicy mushroom pasta looks delicious with large pieces of mushroom and fresh sprinkles of parmesan, the corn cakes with Sichuan butter look like tasty pancakes with a crumbly thick sauce and the mashed yams with tomato sauce have a almond topping and a three layer presentation that look mouth - waveringly good!
You will need to follow the detailed instructions to make your food as tempting as Nik's! Love the pics!