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A young food writer's witty and irresistible celebration of her mom's "Indian-ish" cooking--with accessible and innovative Indian-American recipes
Book Synopsis Indian-Ish by : Priya Krishna
Download or read book Indian-Ish written by Priya Krishna and published by Houghton Mifflin. This book was released on 2019-04-23 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: A young food writer's witty and irresistible celebration of her mom's "Indian-ish" cooking--with accessible and innovative Indian-American recipes
Laxmi Khurana's recipes have been handed down to her through the generations, and admired by her family and friends. Here, in her classic curry cookbook, she makes them available to everyone, so you can re-create authentic Indian meals for all the family - from starters to raitas, chutneys and pickles to sweets, as well as the ever popular curries - all with minimum fuss and maximum satisfaction that this is the real thing. Recipes for traditional 'family' dishes, not normally served in Indian restaurants Uses ingredients and spices that are widely available Simple, economical dishes that anyone can make Some reader reviews: 'The recipes are very simple and clear to follow. They produce the best curries I have ever made. The ingredients can all be found easily in any supermarket.' 'It doesn't require you to pre-prepare 6 basic sauces first. Just pick up the book and cook.' 'Good, honest and easy everyday cooking for those of us addicted to Indian food.'
Book Synopsis An Indian Housewife's Recipe Book by : Laxmi Khurana
Download or read book An Indian Housewife's Recipe Book written by Laxmi Khurana and published by Right Way. This book was released on 2009-11-26 with total page 194 pages. Available in PDF, EPUB and Kindle. Book excerpt: Laxmi Khurana's recipes have been handed down to her through the generations, and admired by her family and friends. Here, in her classic curry cookbook, she makes them available to everyone, so you can re-create authentic Indian meals for all the family - from starters to raitas, chutneys and pickles to sweets, as well as the ever popular curries - all with minimum fuss and maximum satisfaction that this is the real thing. Recipes for traditional 'family' dishes, not normally served in Indian restaurants Uses ingredients and spices that are widely available Simple, economical dishes that anyone can make Some reader reviews: 'The recipes are very simple and clear to follow. They produce the best curries I have ever made. The ingredients can all be found easily in any supermarket.' 'It doesn't require you to pre-prepare 6 basic sauces first. Just pick up the book and cook.' 'Good, honest and easy everyday cooking for those of us addicted to Indian food.'
NEW YORK TIMES BESTSELLER • The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast. JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Taste of Home David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook. From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew. It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.
Book Synopsis Cooking at Home by : David Chang
Download or read book Cooking at Home written by David Chang and published by Clarkson Potter. This book was released on 2021-10-26 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER • The founder of Momofuku cooks at home . . . and that means mostly ignoring recipes, using tools like the microwave, and taking inspiration from his mom to get a great dinner done fast. JAMES BEARD AWARD NOMINEE • ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Taste of Home David Chang came up as a chef in kitchens where you had to do everything the hard way. But his mother, one of the best cooks he knows, never cooked like that. Nor did food writer Priya Krishna’s mom. So Dave and Priya set out to think through the smartest, fastest, least meticulous, most delicious, absolutely imperfect ways to cook. From figuring out the best ways to use frozen vegetables to learning when to ditch recipes and just taste and adjust your way to a terrific meal no matter what, this is Dave’s guide to substituting, adapting, shortcutting, and sandbagging—like parcooking chicken in a microwave before blasting it with flavor in a four-minute stir-fry or a ten-minute stew. It’s all about how to think like a chef . . . who’s learned to stop thinking like a chef.
The renowned Indian chef shares a collection of classic recipes with easy-to-find ingredients—including biryanis, samosas, chutneys and more! Sanjeev Kapoor burst onto India’s culinary scene with an easy, no-fuss cooking approach. Now he introduces American audiences to his simple-yet-satisfying style with the only Indian cookbook you’ll ever need. How to Cook Indian covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.
Book Synopsis How to Cook Indian by : Sanjeev Kapoor
Download or read book How to Cook Indian written by Sanjeev Kapoor and published by Abrams. This book was released on 2011-05-27 with total page 877 pages. Available in PDF, EPUB and Kindle. Book excerpt: The renowned Indian chef shares a collection of classic recipes with easy-to-find ingredients—including biryanis, samosas, chutneys and more! Sanjeev Kapoor burst onto India’s culinary scene with an easy, no-fuss cooking approach. Now he introduces American audiences to his simple-yet-satisfying style with the only Indian cookbook you’ll ever need. How to Cook Indian covers the depth and diversity of Indian recipes, including such favorites as butter chicken, palak paneer, and samosas, along with less-familiar dishes that are sure to become new favorites, including soups and shorbas; kebabs, snacks, and starters; main dishes; pickles and chutneys; breads; and more. The ingredients are easy to find, and suggested substitutions make these simple recipes even easier.
An exploration into the culinary identity of eastern Europe through stunning food and travel photography, interspersed with stories and memories of tiny buildings called summer kitchens. In this new cookbook from award-winning author Olia Hercules, explore the diversity of Ukraine’s cuisine and heritage through the alluring window of summer kitchens—small structures alongside the main house where people cook and preserve summer fruits and vegetables for the winter months. Featuring 100 superb recipes, a gorgeous collection of food and lifestyle images, and evocative personal narrative, Hercules illustrates how the region’s cuisine varies as much as the landscapes, climate, and produce through her travels to the Carpathians, the Black Sea, the shores of the Danube and Dnieper, and her native land.
Book Synopsis Summer Kitchens by : Olia Hercules
Download or read book Summer Kitchens written by Olia Hercules and published by Weldon Owen. This book was released on 2020-07-14 with total page 352 pages. Available in PDF, EPUB and Kindle. Book excerpt: An exploration into the culinary identity of eastern Europe through stunning food and travel photography, interspersed with stories and memories of tiny buildings called summer kitchens. In this new cookbook from award-winning author Olia Hercules, explore the diversity of Ukraine’s cuisine and heritage through the alluring window of summer kitchens—small structures alongside the main house where people cook and preserve summer fruits and vegetables for the winter months. Featuring 100 superb recipes, a gorgeous collection of food and lifestyle images, and evocative personal narrative, Hercules illustrates how the region’s cuisine varies as much as the landscapes, climate, and produce through her travels to the Carpathians, the Black Sea, the shores of the Danube and Dnieper, and her native land.
Over the past few years, Indian food has evolved from an intimidating cuisine to an American favourite. More and more home chefs are realising that Indian food is not only delicious, but also very healthful and quick to prepare. In his first book, INDIAN HOME COOKING, Suvir Saran introduced many cooks to basic Iandian cooking. In his followup, AMERICAN MASALA, Suvir demonstrates how Indian flavours can complement American staples, creating fresh new tastes from familiar ingredients, like lamb chops, cornbread and fried chicken. For thos new to Indian cooking, these unintimidating, accessible recipes offer up over 125 ways to incorporate new flavours into your culinary routine without overhauling your pantry and learning comple cooking techniques. These dishes offer the perfect balance of the familiar and innovative. By using just a few spices and basic Indian cooking techniques, home cooks can diversify their cooking routine, creating new flavours and textures that even the most picky palate will love.
Book Synopsis American Masala by : Suvir Saran
Download or read book American Masala written by Suvir Saran and published by Three Rivers Press. This book was released on 2007 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Over the past few years, Indian food has evolved from an intimidating cuisine to an American favourite. More and more home chefs are realising that Indian food is not only delicious, but also very healthful and quick to prepare. In his first book, INDIAN HOME COOKING, Suvir Saran introduced many cooks to basic Iandian cooking. In his followup, AMERICAN MASALA, Suvir demonstrates how Indian flavours can complement American staples, creating fresh new tastes from familiar ingredients, like lamb chops, cornbread and fried chicken. For thos new to Indian cooking, these unintimidating, accessible recipes offer up over 125 ways to incorporate new flavours into your culinary routine without overhauling your pantry and learning comple cooking techniques. These dishes offer the perfect balance of the familiar and innovative. By using just a few spices and basic Indian cooking techniques, home cooks can diversify their cooking routine, creating new flavours and textures that even the most picky palate will love.
Savour The Tantalizing Flavours Of Andhra Cuisine While Hyderabadi Cuisine With Its Distinctive Mughlai Flavour Is Famous Around The World, Food From The Other Parts Of Andhra, One Of India S Largest And Culturally Most Diverse States, Remains Relatively Unknown. In This Addition To The Penguin Series On Indian Food And Customs, The Author Brings Together For The First Time The Different Tastes Of Andhra Cooking From The Humble Idli-Sambar To Spicy Seafood Delicacies. Along With The Recipes She Recounts The Traditions And Rituals Associated With Food, Such As The Right Order In Which To Serve The Dishes, A Typical Menu For An Occasion Such As Ugadi, And The Sweets Indigent On Certain Auspicious Days. From The Dishes Traditionally Prescribed For Pregnant Women, To The Festivities Surrounding Birth And Marriage, Bilkees I. Latif Describes With Knowledge And Flair The Cuisine And Customs Of Her State. The More Than 200 Recipes, Lucidly Written And Easy To Follow, Include: Amrit Phal Badam Ki Jaali Gil-E-Behisht Luqmi Meed Godavari Avakkai Bagharey Baingan Gosht Ka Achar Kachi Biryani Zarda-E-Aamba
Book Synopsis The Essential Andhra Cookbook with Hyderabadi Specialities by : Bilkees I. Latif
Download or read book The Essential Andhra Cookbook with Hyderabadi Specialities written by Bilkees I. Latif and published by Penguin Books India. This book was released on 1999 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt: Savour The Tantalizing Flavours Of Andhra Cuisine While Hyderabadi Cuisine With Its Distinctive Mughlai Flavour Is Famous Around The World, Food From The Other Parts Of Andhra, One Of India S Largest And Culturally Most Diverse States, Remains Relatively Unknown. In This Addition To The Penguin Series On Indian Food And Customs, The Author Brings Together For The First Time The Different Tastes Of Andhra Cooking From The Humble Idli-Sambar To Spicy Seafood Delicacies. Along With The Recipes She Recounts The Traditions And Rituals Associated With Food, Such As The Right Order In Which To Serve The Dishes, A Typical Menu For An Occasion Such As Ugadi, And The Sweets Indigent On Certain Auspicious Days. From The Dishes Traditionally Prescribed For Pregnant Women, To The Festivities Surrounding Birth And Marriage, Bilkees I. Latif Describes With Knowledge And Flair The Cuisine And Customs Of Her State. The More Than 200 Recipes, Lucidly Written And Easy To Follow, Include: Amrit Phal Badam Ki Jaali Gil-E-Behisht Luqmi Meed Godavari Avakkai Bagharey Baingan Gosht Ka Achar Kachi Biryani Zarda-E-Aamba
The acclaimed chef and author of 5 Spices, 50 Dishes presents 125 quick, easy, and accessible Indian recipes full of authentic flavor. Modern and fresh yet rooted in tradition, the recipes in Quick-Fix Indian are simple to make, but by no means simplistic. Their bright, complex flavors bely the fact that they only take thirty minutes or less to prepare. The recipes range from quick breakfasts and soups, to curries, snacks, and sweet drinks. While most of the recipes use easy-to-acquire ingredients, there are a few that will require a trip to a health-food or Indian store. Quick-Fix Indian also lists ‘exotic’ substitutions for readers who’d like to try them. Written in a lighthearted manner, Quick-Fix Indian amuses readers while also providing solid information. Recipes include: Chickpea Salad with Pomegranate, Stir-Fried Beef with Peppers, Beet Raita with Cilantro, Sweet Coconut Rice, Spicy Coastal Scramble, Pan-Fried Silky Eggplant, Coriander Shrimp with Zucchini, and Kids’ Favorite Banana Fritters.
Book Synopsis Quick-Fix Indian by : Ruta Kahate
Download or read book Quick-Fix Indian written by Ruta Kahate and published by Andrews McMeel Publishing. This book was released on 2012-05-15 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: The acclaimed chef and author of 5 Spices, 50 Dishes presents 125 quick, easy, and accessible Indian recipes full of authentic flavor. Modern and fresh yet rooted in tradition, the recipes in Quick-Fix Indian are simple to make, but by no means simplistic. Their bright, complex flavors bely the fact that they only take thirty minutes or less to prepare. The recipes range from quick breakfasts and soups, to curries, snacks, and sweet drinks. While most of the recipes use easy-to-acquire ingredients, there are a few that will require a trip to a health-food or Indian store. Quick-Fix Indian also lists ‘exotic’ substitutions for readers who’d like to try them. Written in a lighthearted manner, Quick-Fix Indian amuses readers while also providing solid information. Recipes include: Chickpea Salad with Pomegranate, Stir-Fried Beef with Peppers, Beet Raita with Cilantro, Sweet Coconut Rice, Spicy Coastal Scramble, Pan-Fried Silky Eggplant, Coriander Shrimp with Zucchini, and Kids’ Favorite Banana Fritters.
Presents over 150 Indian recipes for soups, dals, vegetables, rice, poultry, meats, fish and shellfish, appetizers and snacks, raitas, flatbreads and crackers, pickles and chutneys, sweets, and drinks, and includes reflections on Indian cooking.
Book Synopsis Indian Home Cooking by : Suvir Saran
Download or read book Indian Home Cooking written by Suvir Saran and published by Clarkson Potter. This book was released on 2004 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents over 150 Indian recipes for soups, dals, vegetables, rice, poultry, meats, fish and shellfish, appetizers and snacks, raitas, flatbreads and crackers, pickles and chutneys, sweets, and drinks, and includes reflections on Indian cooking.
Drawing together the traditional recipes from different Indian cuisines, Sameen Rushdie’s invitation to share in the pleasures of Indian cookery is irresistible. In Hindustani a good cook is one that ‘has special taste in their hands’, and the author demonstrates her skill, knowledge and love of the food that is prepared and eaten in homes, bazaars and eating houses of the subcontinent. Bearing the needs of the modern cook firmly in mind, she explains her recipes in full, where the dishes originate, how to use spices, how to balance flavor, color and texture and offers suggestions for menus. Sameen offers a marvelous array of meat, poultry and fish dishes, together with vegetable creations which will give heart to cooks at the end of their vegetarian repertoire. She explains where to find fresh ingredients and how to store, prepare and use them, and makes it clear which recipes are most suitable for the end of a busy day. She takes up the cause of the potato with some sumptuous suggestions, describes the intrinsic part daals play in an Indian meal, gives tips for cooking chawal (rice) in pullao and biryani dishes and provides recipes for chapattis, parathas and pooris. There is an excellent introduction to spices; which explains their traditional groupings as well as their medicinal value, and a section on relishes, raitas and chutneys. Meethay—or sweet things—hold a special place in Indian cuisine and recipes for these from the elaborate to the simple are included. There is also a discussion of hot and cold drinks. Whatever your degree of experience in the kitchen, Sameen Rushdie offers not only clearly laid-out recipes, but a grasp of the actual thinking behind different cooking methods. Her menu plans and ideas about color, textures and flavors are a delight, and a meal prepared under engaging instruction will be a revelation to all who enjoy Indian cookery. Covering meat, poultry, and fish, as well as vegetables, chutneys, relishes and sweet dishes, Sameen Rushdie’s book will be a revelation to all those who enjoy Indian cookery.
Book Synopsis Sameen Rushdie's Indian Cookery by : Sameen Rushdie
Download or read book Sameen Rushdie's Indian Cookery written by Sameen Rushdie and published by Picador. This book was released on 2018-05-29 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt: Drawing together the traditional recipes from different Indian cuisines, Sameen Rushdie’s invitation to share in the pleasures of Indian cookery is irresistible. In Hindustani a good cook is one that ‘has special taste in their hands’, and the author demonstrates her skill, knowledge and love of the food that is prepared and eaten in homes, bazaars and eating houses of the subcontinent. Bearing the needs of the modern cook firmly in mind, she explains her recipes in full, where the dishes originate, how to use spices, how to balance flavor, color and texture and offers suggestions for menus. Sameen offers a marvelous array of meat, poultry and fish dishes, together with vegetable creations which will give heart to cooks at the end of their vegetarian repertoire. She explains where to find fresh ingredients and how to store, prepare and use them, and makes it clear which recipes are most suitable for the end of a busy day. She takes up the cause of the potato with some sumptuous suggestions, describes the intrinsic part daals play in an Indian meal, gives tips for cooking chawal (rice) in pullao and biryani dishes and provides recipes for chapattis, parathas and pooris. There is an excellent introduction to spices; which explains their traditional groupings as well as their medicinal value, and a section on relishes, raitas and chutneys. Meethay—or sweet things—hold a special place in Indian cuisine and recipes for these from the elaborate to the simple are included. There is also a discussion of hot and cold drinks. Whatever your degree of experience in the kitchen, Sameen Rushdie offers not only clearly laid-out recipes, but a grasp of the actual thinking behind different cooking methods. Her menu plans and ideas about color, textures and flavors are a delight, and a meal prepared under engaging instruction will be a revelation to all who enjoy Indian cookery. Covering meat, poultry, and fish, as well as vegetables, chutneys, relishes and sweet dishes, Sameen Rushdie’s book will be a revelation to all those who enjoy Indian cookery.
