Season: Big Flavors, Beautiful Food

Sharma’s debut cookbook is the most personal of his books. It tells the story of his journey from Mumbai to Oakland as an openly gay immigrant who left India to escape its anti-gay laws and to pursue a degree in molecular biology. The recipes are woven through that narrative, drawing on the flavors of his childhood, his time in Washington, D.C., and his life in California.

Why Read This

Season was a James Beard Award and IACP Award finalist and was named Best Cookbook of the year by The New York Times, The Washington Post, Bon Appetit, and many other publications. The 100 recipes are boldly flavored and visually stunning, accompanied by 270 photographs that Sharma shot himself. Dishes like Deviled Eggs with Creamy Tahini and Za’atar, Steak with Orange Peel and Coriander, and Spicy Chocolate Chip-Hazelnut Cookies show his talent for unexpected combinations that feel natural once you taste them.

Where The Flavor Equation teaches you the theory of flavor, Season shows you what it looks like when that understanding meets lived experience. It is a more intimate book, organized by the seasons of Sharma’s life rather than by scientific categories. If you respond to cookbooks that tell a story alongside their recipes, this is the one to reach for.

What to Expect

A 272-page hardcover that reads like a memoir with recipes. The writing is warm and personal without being sentimental. Recipes are straightforward and do not require unusual equipment. The photography is among the most beautiful in modern cookbook publishing. This is an excellent companion to The Flavor Equation: one gives you the science, the other gives you the soul.