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I learnt cooking by following the recipes of my mother and grandmother. Watching them cook, I developed my own version of many of the popular dishes. I have travelled widely throughout the world. My interest in all kinds of foods, especially Indian, led me to pen down these recipes for my first book Truly Punjabi. This book is a treasure chest filled with recipes of mine and my family’s favourite dishes. My cooking style is heavily influenced by the discipline of many western chefs, which is to use the freshest of seasonal ingredients, preferably locally sourced, whilst never overpowering a dish with unnecessary spices. I hope this joyous book is read with the same way it is written—with a curiosity for ingredients, a passion for taste and fearlessness in making mistakes.
Book Synopsis Truly Punjabi My Culinary Journey by : Ravi Mawkin
Download or read book Truly Punjabi My Culinary Journey written by Ravi Mawkin and published by Notion Press. This book was released on 2019-03-25 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: I learnt cooking by following the recipes of my mother and grandmother. Watching them cook, I developed my own version of many of the popular dishes. I have travelled widely throughout the world. My interest in all kinds of foods, especially Indian, led me to pen down these recipes for my first book Truly Punjabi. This book is a treasure chest filled with recipes of mine and my family’s favourite dishes. My cooking style is heavily influenced by the discipline of many western chefs, which is to use the freshest of seasonal ingredients, preferably locally sourced, whilst never overpowering a dish with unnecessary spices. I hope this joyous book is read with the same way it is written—with a curiosity for ingredients, a passion for taste and fearlessness in making mistakes.
This collection of recipes comprises of the flavours and textures that most Indians look forward to, with enthusiasm and anticipation. Our heritage, our religion, and our diversity are represented in these recipes. It represents the discipline, passion, and innovation of our cooks. No matter what you are or who you are, street food brings us together. There is a patriotic song that comes to mind at this moment; "Koi punjab se, koi maharashtra se, koi UP se hai, koi Bengal se.”** A melting pot of recipes from all over India is what this book is all about. ** Some are from Punjab, some are from Maharashtra, some are from Uttar Pradesh (UP) & some are from Bengal.
Book Synopsis From Chandni Chowk to Chowpatty by : Ravi Mawkin
Download or read book From Chandni Chowk to Chowpatty written by Ravi Mawkin and published by Notion Press. This book was released on 2023-03-09 with total page 247 pages. Available in PDF, EPUB and Kindle. Book excerpt: This collection of recipes comprises of the flavours and textures that most Indians look forward to, with enthusiasm and anticipation. Our heritage, our religion, and our diversity are represented in these recipes. It represents the discipline, passion, and innovation of our cooks. No matter what you are or who you are, street food brings us together. There is a patriotic song that comes to mind at this moment; "Koi punjab se, koi maharashtra se, koi UP se hai, koi Bengal se.”** A melting pot of recipes from all over India is what this book is all about. ** Some are from Punjab, some are from Maharashtra, some are from Uttar Pradesh (UP) & some are from Bengal.
Dive into the sumptuous world of Punjabi cuisine with "Spices and Stories: A Culinary Journey Through Punjab" by the seasoned connoisseur T Vijayan Babu, whose three-decade-long sojourn in North India has culminated in this captivating culinary chronicle. In this gastronomic odyssey, Babu seamlessly blends his rich experiences and deep-rooted connection with North India to craft a cookbook that is more than just a collection of recipes. "Spices and Stories" is a heartfelt exploration of the vibrant and diverse culinary tapestry that defines Punjab, offering readers a taste of the region's unique flavors, rich traditions, and untold tales. Venturing beyond the realm of ordinary cookbooks, Babu's narrative weaves together the cultural intricacies of Punjab, infusing each dish with a story that goes beyond the ingredients. Through his eyes, witness the bustling markets, savor the aroma of spice-laden kitchens, and connect with the warm hospitality that characterizes Punjabi households. Babu's intimate knowledge of the region is evident as he introduces you to time-honored recipes passed down through generations and innovative renditions that reflect the evolving culinary landscape of modern Punjab. With meticulous detail, he guides you through the key ingredients, traditional cooking methods, and the nuanced art of balancing flavors that make Punjabi cuisine a true delight. But "Spices and Stories" is more than just a guide to cooking; it's an invitation to embark on a sensory journey. Babu introduces you to the local street vendors, celebrates the expertise of renowned chefs, and shares personal anecdotes that bring each recipe to life. Whether you're a seasoned chef or a novice in the kitchen, this book invites you to experience the heart and soul of Punjab's culinary heritage. For anyone who has ever been enchanted by the aromas wafting from a Punjabi kitchen or has marveled at the delectable spread of a traditional Punjabi feast, "Spices and Stories" is a must-read. T Vijayan Babu's unparalleled passion, coupled with his decades-long immersion in North Indian culture, transforms this cookbook into a cultural celebration-a testament to the extraordinary culinary legacy of Punjab. Immerse yourself in the tales, relish the spices, and savor the stories that make "Spices and Stories" an unforgettable journey through the kitchens of Punjab.
Book Synopsis Spices and Punjab Stories by : T Vijayan Babu
Download or read book Spices and Punjab Stories written by T Vijayan Babu and published by Independently Published. This book was released on 2023-12-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dive into the sumptuous world of Punjabi cuisine with "Spices and Stories: A Culinary Journey Through Punjab" by the seasoned connoisseur T Vijayan Babu, whose three-decade-long sojourn in North India has culminated in this captivating culinary chronicle. In this gastronomic odyssey, Babu seamlessly blends his rich experiences and deep-rooted connection with North India to craft a cookbook that is more than just a collection of recipes. "Spices and Stories" is a heartfelt exploration of the vibrant and diverse culinary tapestry that defines Punjab, offering readers a taste of the region's unique flavors, rich traditions, and untold tales. Venturing beyond the realm of ordinary cookbooks, Babu's narrative weaves together the cultural intricacies of Punjab, infusing each dish with a story that goes beyond the ingredients. Through his eyes, witness the bustling markets, savor the aroma of spice-laden kitchens, and connect with the warm hospitality that characterizes Punjabi households. Babu's intimate knowledge of the region is evident as he introduces you to time-honored recipes passed down through generations and innovative renditions that reflect the evolving culinary landscape of modern Punjab. With meticulous detail, he guides you through the key ingredients, traditional cooking methods, and the nuanced art of balancing flavors that make Punjabi cuisine a true delight. But "Spices and Stories" is more than just a guide to cooking; it's an invitation to embark on a sensory journey. Babu introduces you to the local street vendors, celebrates the expertise of renowned chefs, and shares personal anecdotes that bring each recipe to life. Whether you're a seasoned chef or a novice in the kitchen, this book invites you to experience the heart and soul of Punjab's culinary heritage. For anyone who has ever been enchanted by the aromas wafting from a Punjabi kitchen or has marveled at the delectable spread of a traditional Punjabi feast, "Spices and Stories" is a must-read. T Vijayan Babu's unparalleled passion, coupled with his decades-long immersion in North Indian culture, transforms this cookbook into a cultural celebration-a testament to the extraordinary culinary legacy of Punjab. Immerse yourself in the tales, relish the spices, and savor the stories that make "Spices and Stories" an unforgettable journey through the kitchens of Punjab.
Updated with 10 new menus and dozens of new recipes! This new 10th anniversary edition of Menus & Memories from Punjab brings readers even more classic favorites from the Punjabi kitchen with 10 new menu chapters and dozens of new recipes. Princes, poets, farmers and Punjabi immigrants across generations live on in these recipes and vignettes. At the heart of this cookbook-memoir is the story of two women, a Punjabi villager and her American daughter-in-law, and the lives they built together. More than an exceptional guide to India's most popular cuisine, this is also the intimate saga of a Punjabi family told through the food that had sustained and comforted them through the years. Each chapter features a family story along with recipes for a full meal, from appetizers, entrees, and sides to desserts. Sidhu also includes make-ahead timetables for easy meal prep, glossaries of foods and spices, as well as a resource section for finding Indian ingredients. These thirty-two menus feature a wide-ranging array of foods--from rustic roadside dhaba offerings like Buttermilk Stew with Vegetable Pakoras and the famous Saag and Mukke Di Roti (Stewed Mixed Greens with Corn Flatbread), to elegant Roast Leg of Lamb and Royal Bread Pudding that have graced the tables of Maharajahs.
Book Synopsis Menus and Memories from Punjab: 10th Anniversary Edition by : Veronica Sidhu
Download or read book Menus and Memories from Punjab: 10th Anniversary Edition written by Veronica Sidhu and published by Hippocrene Books. This book was released on 2019-08-27 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: Updated with 10 new menus and dozens of new recipes! This new 10th anniversary edition of Menus & Memories from Punjab brings readers even more classic favorites from the Punjabi kitchen with 10 new menu chapters and dozens of new recipes. Princes, poets, farmers and Punjabi immigrants across generations live on in these recipes and vignettes. At the heart of this cookbook-memoir is the story of two women, a Punjabi villager and her American daughter-in-law, and the lives they built together. More than an exceptional guide to India's most popular cuisine, this is also the intimate saga of a Punjabi family told through the food that had sustained and comforted them through the years. Each chapter features a family story along with recipes for a full meal, from appetizers, entrees, and sides to desserts. Sidhu also includes make-ahead timetables for easy meal prep, glossaries of foods and spices, as well as a resource section for finding Indian ingredients. These thirty-two menus feature a wide-ranging array of foods--from rustic roadside dhaba offerings like Buttermilk Stew with Vegetable Pakoras and the famous Saag and Mukke Di Roti (Stewed Mixed Greens with Corn Flatbread), to elegant Roast Leg of Lamb and Royal Bread Pudding that have graced the tables of Maharajahs.
Arranged in a unique menu format, this cookbook takes the reader on a nostalgic culinary journey through Punjab. It features signature village recipes like Buttermilk Stew with Vegetable Pakoras and the famous Saag and Mukke Di Roti (Stewed Mixed Greens with Corn Flatbread), as well as recipes from a Maharajah's table such as a stunning Roast Leg of Lamb and Royal Bread Pudding. A colorful historical vignette or family anecdote introduces each menu, bringing the culture and cuisine of Punjab alive for readers.
Book Synopsis Menus and Memories from Punjab by : Veronica Sidhu
Download or read book Menus and Memories from Punjab written by Veronica Sidhu and published by Hippocrene Books. This book was released on 2009 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Arranged in a unique menu format, this cookbook takes the reader on a nostalgic culinary journey through Punjab. It features signature village recipes like Buttermilk Stew with Vegetable Pakoras and the famous Saag and Mukke Di Roti (Stewed Mixed Greens with Corn Flatbread), as well as recipes from a Maharajah's table such as a stunning Roast Leg of Lamb and Royal Bread Pudding. A colorful historical vignette or family anecdote introduces each menu, bringing the culture and cuisine of Punjab alive for readers.
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.
Introducing "Fish Tales from Punjab: Authentic Punjabi Fish Recipes," a captivating cookbook that takes you on a culinary journey through the vibrant flavors of Punjab, India. This book is a treasure trove of traditional Punjabi fish recipes, handed down through generations, and now made accessible to home cooks around the world. Written by an expert in Punjabi cuisine, this cookbook combines the rich culinary heritage of Punjab with the unique flavors of fish. With a plethora of rivers and lakes, Punjab is well-known for its bountiful fish dishes, and this book showcases the very best of them. Inside "Fish Tales from Punjab," you'll discover a delightful array of recipes that celebrate the art of cooking fish in authentic Punjabi style. From hearty mains to flavorful appetizers, this book covers it all. Each recipe is thoughtfully crafted, highlighting the harmony of spices, the freshness of ingredients, and the expert techniques that make Punjabi cuisine so revered. Explore mouthwatering dishes like Machli Amritsari, where succulent fish fillets are marinated in a blend of spices and crisp-fried to golden perfection. Indulge in the rich flavors of Patiala Fish Curry, a luscious combination of fish, onions, tomatoes, and spices simmered to create a delightful curry. And don't miss the unique Tandoori Fish Tikka, where tender fish chunks are marinated in yogurt and spices, then grilled to smoky perfection in a traditional tandoor oven. "Fish Tales from Punjab" not only offers delicious recipes but also provides insights into Punjabi culture and the significance of fish in their cuisine. Alongside the recipes, you'll find captivating anecdotes, beautiful photographs, and helpful tips to enhance your cooking skills. Whether you're an experienced chef or a novice cook, "Fish Tales from Punjab" is the perfect guide to bring the authentic flavors of Punjab to your kitchen. With its detailed instructions, exquisite recipes, and rich cultural context, this book is a must-have for anyone seeking to explore the depths of Punjabi fish cuisine. Unlock the secrets of Punjabi fish cookery and embark on a gastronomic journey with "Fish Tales from Punjab: Authentic Punjabi Fish Recipes." Elevate your cooking to new heights and experience the enchanting taste of Punjab with every bite. Order your copy today and savor the true flavors of Punjab's fish tales.
Book Synopsis Fish Tales From Punjab Authentic Punjabi Fish Recipes by : Chef A D
Download or read book Fish Tales From Punjab Authentic Punjabi Fish Recipes written by Chef A D and published by Chef A.D. This book was released on 2023-09-23 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introducing "Fish Tales from Punjab: Authentic Punjabi Fish Recipes," a captivating cookbook that takes you on a culinary journey through the vibrant flavors of Punjab, India. This book is a treasure trove of traditional Punjabi fish recipes, handed down through generations, and now made accessible to home cooks around the world. Written by an expert in Punjabi cuisine, this cookbook combines the rich culinary heritage of Punjab with the unique flavors of fish. With a plethora of rivers and lakes, Punjab is well-known for its bountiful fish dishes, and this book showcases the very best of them. Inside "Fish Tales from Punjab," you'll discover a delightful array of recipes that celebrate the art of cooking fish in authentic Punjabi style. From hearty mains to flavorful appetizers, this book covers it all. Each recipe is thoughtfully crafted, highlighting the harmony of spices, the freshness of ingredients, and the expert techniques that make Punjabi cuisine so revered. Explore mouthwatering dishes like Machli Amritsari, where succulent fish fillets are marinated in a blend of spices and crisp-fried to golden perfection. Indulge in the rich flavors of Patiala Fish Curry, a luscious combination of fish, onions, tomatoes, and spices simmered to create a delightful curry. And don't miss the unique Tandoori Fish Tikka, where tender fish chunks are marinated in yogurt and spices, then grilled to smoky perfection in a traditional tandoor oven. "Fish Tales from Punjab" not only offers delicious recipes but also provides insights into Punjabi culture and the significance of fish in their cuisine. Alongside the recipes, you'll find captivating anecdotes, beautiful photographs, and helpful tips to enhance your cooking skills. Whether you're an experienced chef or a novice cook, "Fish Tales from Punjab" is the perfect guide to bring the authentic flavors of Punjab to your kitchen. With its detailed instructions, exquisite recipes, and rich cultural context, this book is a must-have for anyone seeking to explore the depths of Punjabi fish cuisine. Unlock the secrets of Punjabi fish cookery and embark on a gastronomic journey with "Fish Tales from Punjab: Authentic Punjabi Fish Recipes." Elevate your cooking to new heights and experience the enchanting taste of Punjab with every bite. Order your copy today and savor the true flavors of Punjab's fish tales.
NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
Book Synopsis The Smitten Kitchen Cookbook by : Deb Perelman
Download or read book The Smitten Kitchen Cookbook written by Deb Perelman and published by Knopf. This book was released on 2012-10-30 with total page 675 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BEST SELLER • Celebrated food blogger and best-selling cookbook author Deb Perelman knows just the thing for a Tuesday night, or your most special occasion—from salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe. “Innovative, creative, and effortlessly funny." —Cooking Light Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. Look for Deb Perelman’s latest cookbook, Smitten Kitchen Keepers!
This unique guide to preparing Indian food using classic slow-cooker techniques features more than 50 recipes, beautifully illustrated with full-color photography throughout. These great recipes take advantage of the slow cooker's ability to keep food moist through its long cooking cycle, letting readers create dishes with far less oil and saturated fat than in traditional recipes. Anupy Singla shows the busy, harried family that cooking healthy is simple and that cooking Indian is just a matter of understanding a few key spices. Her "Indian Spices 101" chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among her 50 recipes are all the classics — specialties like dal, palak paneer, and gobi aloo — and also dishes like butter chicken, keema, and much more. The result is a terrific introduction to making healthful, flavorful Indian food using the simplicity and convenience of the slow cooker.
Book Synopsis The Indian Slow Cooker by : Anupy Singla
Download or read book The Indian Slow Cooker written by Anupy Singla and published by Agate Publishing. This book was released on 2010-09-01 with total page 138 pages. Available in PDF, EPUB and Kindle. Book excerpt: This unique guide to preparing Indian food using classic slow-cooker techniques features more than 50 recipes, beautifully illustrated with full-color photography throughout. These great recipes take advantage of the slow cooker's ability to keep food moist through its long cooking cycle, letting readers create dishes with far less oil and saturated fat than in traditional recipes. Anupy Singla shows the busy, harried family that cooking healthy is simple and that cooking Indian is just a matter of understanding a few key spices. Her "Indian Spices 101" chapter introduces readers to the mainstay spices of an Indian kitchen, as well as how to store, prepare, and combine them in different ways. Among her 50 recipes are all the classics — specialties like dal, palak paneer, and gobi aloo — and also dishes like butter chicken, keema, and much more. The result is a terrific introduction to making healthful, flavorful Indian food using the simplicity and convenience of the slow cooker.
NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
Book Synopsis Prune by : Gabrielle Hamilton
Download or read book Prune written by Gabrielle Hamilton and published by Random House. This book was released on 2014-11-04 with total page 619 pages. Available in PDF, EPUB and Kindle. Book excerpt: NEW YORK TIMES BESTSELLER From Gabrielle Hamilton, bestselling author of Blood, Bones & Butter, comes her eagerly anticipated cookbook debut filled with signature recipes from her celebrated New York City restaurant Prune. NAMED ONE OF THE BEST BOOKS OF THE YEAR BY PUBLISHERS WEEKLY NAMED ONE OF THE BEST BOOKS OF THE SEASON BY Time • O: The Oprah Magazine • Bon Appétit • Eater A self-trained cook turned James Beard Award–winning chef, Gabrielle Hamilton opened Prune on New York’s Lower East Side fifteen years ago to great acclaim and lines down the block, both of which continue today. A deeply personal and gracious restaurant, in both menu and philosophy, Prune uses the elements of home cooking and elevates them in unexpected ways. The result is delicious food that satisfies on many levels. Highly original in concept, execution, look, and feel, the Prune cookbook is an inspired replica of the restaurant’s kitchen binders. It is written to Gabrielle’s cooks in her distinctive voice, with as much instruction, encouragement, information, and scolding as you would find if you actually came to work at Prune as a line cook. The recipes have been tried, tasted, and tested dozens if not hundreds of times. Intended for the home cook as well as the kitchen professional, the instructions offer a range of signals for cooks—a head’s up on when you have gone too far, things to watch out for that could trip you up, suggestions on how to traverse certain uncomfortable parts of the journey to ultimately help get you to the final destination, an amazing dish. Complete with more than with more than 250 recipes and 250 color photographs, home cooks will find Prune’s most requested recipes—Grilled Head-on Shrimp with Anchovy Butter, Bread Heels and Pan Drippings Salad, Tongue and Octopus with Salsa Verde and Mimosa’d Egg, Roasted Capon on Garlic Crouton, Prune’s famous Bloody Mary (and all 10 variations). Plus, among other items, a chapter entitled “Garbage”—smart ways to repurpose foods that might have hit the garbage or stockpot in other restaurant kitchens but are turned into appetizing bites and notions at Prune. Featured here are the recipes, approach, philosophy, evolution, and nuances that make them distinctively Prune’s. Unconventional and honest, in both tone and content, this book is a welcome expression of the cookbook as we know it. Praise for Prune “Fresh, fascinating . . . entirely pleasurable . . . Since 1999, when the chef Gabrielle Hamilton put Triscuits and canned sardines on the first menu of her East Village bistro, Prune, she has nonchalantly broken countless rules of the food world. The rule that a successful restaurant must breed an empire. The rule that chefs who happen to be women should unconditionally support one another. The rule that great chefs don’t make great writers (with her memoir, Blood, Bones & Butter). And now, the rule that restaurant food has to be simplified and prettied up for home cooks in order to produce a useful, irresistible cookbook. . . . [Prune] is the closest thing to the bulging loose-leaf binder, stuck in a corner of almost every restaurant kitchen, ever to be printed and bound between cloth covers. (These happen to be a beautiful deep, dark magenta.)”—The New York Times “One of the most brilliantly minimalist cookbooks in recent memory . . . at once conveys the thrill of restaurant cooking and the wisdom of the author, while making for a charged reading experience.”—Publishers Weekly (starred review)
