Packed with gorgeous photographs and illustrations to make your mouth water, Tiffin unlocks the rich diversity of regional Indian cuisine for the home cook.
Season: Big Flavors, Beautiful Food Indian Cookbook, Books about Indian Seasoning, Beautiful CookbooksChronicle Books #ad - Quite simply beautiful food-wide-ranging, inspiring, and infused with an enlivening and generous sensibility. Nigella lawson, author of at my tableincludes 100 easy-to-cook and delicious recipes: Season by Nik Sharma features delicious and intriguing recipes plus 270 of the most beautiful photographs ever seen in a cookbook.
Intriguing and easy recipes include deviled eggs with creamy tahini and za'atar, steak with orange peel and Coriander, Caprese Salad with Sweet Tamarind Dressing, Apple Masala Chai Cake, Chat Masala-Grilled Pork Chops, Roasted Young Carrots with Sesame, Pomegranate Moscow Mule, Chili, and Nori, Spicy Chocolate Chip-Hazelnut Cookies, and many more.
Nik sharma is the writer, photographer, and recipe developer behind the critically acclaimed blog, A Brown Table. His meteoric rise in the food scene has brought him two IACP Digital Media Awards and a Saveur Best Food Blog Award finalist spot. Rest assured there is nothing intimidating here. This beautiful cookbook will be a go-to for not only exploring the bold flavors and seasoning of Indian cooking, but also to admire the inspiring photographs.
Season: Big Flavors, Beautiful Food Indian Cookbook, Books about Indian Seasoning, Beautiful Cookbooks #ad - Named best cookbook by the new york times, the bbc, the national post, the sunday times, the boston globe, Food52 Piglet Finalist, The Independent, The Washington Post, Bon Appetit, The Telegraph, The Chicago Tribune, Food Network, Edible Communities, and The New Zealand Listener. Season, like nik, welcomes everyone to the table!The James Beard Nominee 2019 for Best Cookbook Photography.
Stunning photography brings the dishes and overall experience to life in a charming and enticing way.
Cooking in Iran: Regional Recipes and Kitchen SecretsMage Publishers #ad - After five years of overcoming obstacles, and ten thousand miles of traveling the length and breadth of Iran cooking with local cooks, visiting workshops, meticulous planning, and developing recipes Najmieh's dream has been realized with the creation of Cooking in Iran: Regional Recipes and Kitchen Secrets.
. This book is a distillation of those past five years. It is an authoritative exploration of a cuisine whose cultural roots are among the deepest of any in the world. Najmieh takes us with her on an extraordinary culinary journey: from the daily fish market in Bushehr, to the heart of historical Isfahan, and garlic sauce, where she and her host buy and cook a 14-pound grouper in a tamarind, saffron, cilantro, where she prepares lamb necks in a yogurt, on the Persian Gulf, in central Iran, and candied orange peel sauce topped with caramelized barberries.
Lingering in the north, in tribal Kurdistan, she treats us to lamb-and-bulgur meatballs filled with caramelized onions and raisins in a saffron sauce. Dropping south, to bandar abbas on the coast, she teases our palate with rice cooked in date juice and served with spicy fish, while in Baluchistan she cooks spiced goat in a pit overnight and celebrates the age-old method of making bread in hot ashes.
Cooking in Iran: Regional Recipes and Kitchen Secrets #ad - At every village and off-the-beaten-track community, Najmieh unearths traditional recipes and makes surprising new discoveries, giving us a glimpse along the way of the places where many of the ingredients for the recipes are grown. She treks through the fields and orchards of iran, pistachios in Kerman, dates harvested by the Persian Gulf, showing us saffron being picked in Khorasan and pomegranates in Yazd, and tea and rice by the Caspian.
With more than 250 recipes and 400 photographs, cooking in Iran is packed with inspiring ideas and practical tips everything you’ll need for recreating these glorious dishes so that you can embark on a culinary journey of your own.
Dosa Kitchen: Recipes for India's Favorite Street Food: A CookbookClarkson Potter #ad - Dosa kitchen shows you how to make this favorite comfort food at home with a master batter, chutneys, plus 50 recipes for fillings, and even cocktails to serve alongside. With dishes featuring traditional indian flavors, like the dosa Dog and the Cream Cheese, as well as creative twists, Lox, and Caper Dosa Wrap, like Masala Dosa and Pork Vindaloo Dosa, any kitchen can become Dosa Kitchen! .
Dosas, a popular indian street food, are thin, rice- and lentil-based pancakes that can be stuffed with or dipped into a variety of flavorful fillings. Dosas are endlessly adaptable to all tastes and dietary restrictions: naturally fermented and gluten-free, they are easy to make vegetarian, vegan, and dairy-free as well.
Ingredients - Masterclasses - 300 Recipes - The Indian Cooking Course: TechniquesKyle Books #ad - Monisha teaches you how to make traditional Indian food at home, based on the principles of good health and touching on the values of Ayurveda. The indian cookery course is the ultimate guide to everything you ever wanted to know about Indian food. Including advice on the building blocks of indian cuisine, such as how to make a basic curry and how to cook the perfect rice, plus tips on the different varieties of rice and how to shop for the best type for each dish.
Kyle Cathie Limited. Monisha covers a varied range of dishes as well as providing insights into ingredients, techniques and step-by-step masterclasses. With chapters broken down into: rice, snack & seafood, vegetables, chutneys & relishes, poultry, grills, Monisha covers a varied range of dishes as well as providing insights into ingredients, Desserts and Drinks, Meat, Salads & Beans, Fish & Sides, Eggs, Lentils & Raitas, Dairy, Breads, techniques and step-by-step masterclasses to help you recreate classic and popular recipes.
Ingredients - Masterclasses - 300 Recipes - The Indian Cooking Course: Techniques #ad - Monisha offers a vivid overview of india's colourful traditions and geographical differences, from the earthy lentil dishes of the North to the coconut-based curries which are a staple in the South. This comprehensive guide to Indian cooking explores the myriad regional varieties of authentic, healthy and lesser known Indian recipes.
Korean Home Cooking: Classic and Modern RecipesHarry N. Abrams #ad - With sohui's guidance, and photographs of her travels in Korea, stories from her family, Korean Home Cooking brings rich cultural traditions into your home kitchen. With 100 recipes, crisp mung bean pancakes, korean home cooking is a comprehensive look at Korean cuisine, and includes recipes for kimchee, seaweed soup, spicy chicken stew, and japchae noodles and more traditional fare of soondae blood sausage and yuk hwe beef tartare.
Sohui is well-regarded for her sense of sohnmat, a Korean phrase that roughly translates to “taste of the hand, ” or an ease and agility with making food taste delicious. In korean home cooking, sohui kim shares the authentic Korean flavors found in the dishes at her restaurant and the recipes from her family.
Korean Home Cooking: Classic and Modern Recipes #ad - Kyle Cathie Limited.
The Food of Northern Thailand: A CookbookClarkson Potter #ad - Travel province by province, vendors, a mild coconut beef curry with boiled and crispy fried noodles, or spiced fish steamed in banana leaves to an almost custard-like texture, and home cooks as they share their recipes for Muslim-style khao soi, professors, village by village, or the intense, and home by home to meet chefs, numbingly spiced meat "salads" called laap.
Featuring many recipes never before described in English and snapshots into the historic and cultural forces that have shaped this region's glorious cuisine, this journey may redefine what we think of when we think of Thai food. James beard award finalist • welcome to a beautiful, deep dive into the cuisine and culture of northern Thailand with a documentarian's approach, a photographer's eye, and a cook's appetite.
The Food of Northern Thailand: A Cookbook #ad - Known for its herbal flavors, fiery dips, and comforting noodles, rustic dishes, the food of northern Thailand is both ancient and ever evolving. Kyle Cathie Limited.
I Am a Filipino: And This Is How We CookArtisan #ad - The techniques including braising, the ingredients are readily available, boiling, and grilling are simple, and the results are extraordinary. Written by trailblazing restaurateurs nicole Ponseca and Miguel Trinidad, I Am a Filipino is a cookbook of modern Filipino recipes that captures the unexpected and addictive flavors of this vibrant and diverse cuisine.
Sour, sweet, bright, fatty, rich, tangy, funky, bold—no wonder adventurous eaters consider Filipino food the next big thing Vogue declares it “the next great American cuisine”. Just dig in! Kyle Cathie Limited. There are chinese-influenced pansit noodle dishes and lumpia spring rolls; Arab-inflected cuisine, with its layered spicy curries; and dishes that reflect the tastes and ingredients of the Spaniards, Mexicans, and Americans who came to the Philippines and stayed.
I Am a Filipino: And This Is How We Cook #ad - There are puckeringly sour adobos with meat so tender you can cut it with a spoon, along with other national dishes like kare-kare oxtail stew and kinilaw fresh seafood dressed in coconut milk and ginger. 2019 james beard award finalistnamed a best cookbook of the year by the new yorker, PopSugar, Los Angeles Times, Houston Chronicle, Food52, Chicago Tribune, New York Times Book Review, Boston Globe, and more Filipino food is having its moment.
Included are beloved fried street snacks like ukoy fritters, and an array of sweets and treats called meryenda. Filled with suitably bold and bright photographs, I Am a Filipino is like a classic kamayan dinner—one long, festive table piled high with food. Filipinos are the second-largest asian population in America, and Vietnamese food, we’re ready to embrace Filipino food, and finally, after enjoying Chinese, Thai, Japanese, too.
Solo: A Modern Cookbook for a Party of OneKnopf #ad - In solo, she gives us a guide to self-love through the best means possible—delicious food—in 101 accessible, contemporary, and sophisticated recipes that serve one. Drawn from her childhood, her years spent cooking around the world, and her extensive travels, these are globally inspired dishes from Lo’s own repertoire that cater to the home table.
The life of a chef can be a lonely one, with odd hours and late-night meals. Eater’s cookbook of the yearfrom the michelin-starred chef and iron chef America and Top Chef Masters contestant—a hilarious, self-deprecating, gorgeous new cookbook—the ultimate guide to cooking for one. With four-color illustrations by Julia Rothman throughout.
Solo: A Modern Cookbook for a Party of One #ad - Pssst! want to share? don’t worry, these recipes are easily multiplied! Kyle Cathie Limited. But as a result, and should, Anita Lo believes that cooking and dining for one can, be blissful and empowering. Think steamed seabass with shiitakes; smoky eggplant and scallion frittata; Duck Bolognese; Chicken Pho; Slow Cooker Shortrib with Caramelized Endive; Broccoli Stem Slaw; Chicken Tagine with Couscous; and Peanut Butter Chocolate Pie—even a New England clambake for one.
Chai, Chaat & Chutney: a street food journey through IndiaMitchell Beazley #ad - Chai, Chaat & Chutney: a street food journey through India #ad - Chetna makan has travelled to the four corners of India - Mumbai, Kolkata, Delhi and Chennai - sampling the extreme varieties of street food on offer. Kyle Cathie Limited. The result is a completely fresh take on indian cuisine - try tamarind stuffed chillis, one of the ultimate curries, Chana Dal Vada with Coconut Chutney and Sticky Bombay Chicken from the South or let your senses venture to the North for Chole, sweet Carrot Halwa, Pani Puri and Cardamom & Pistachio Kulfi.
Each area has subtle differences in ingredients and techniques, making the cuisine completely unique and full of character. In chai, chaat & chutney, chetna has taken inspiration from the street and created delicious recipes that are simple to cook at home. Mitchell beazley.
Rasika: Flavors of IndiaEcco #ad - Authoritative and elegant even as it incorporates a diversity of flavorful influences, this is the essential cookbook for anyone seeking to cook groundbreaking Indian food. Inventive recipes like squash samosas, grilled mango shrimp, and goat biryani, avocado chaat with banana, eggplant and sweet potato lasagna, and masala chai crème brûlée accompany reimagined classics including chicken tikka masala, rounding out Rasika’s menu of beloved dishes and new favorites.
Mitchell beazley. With over 120 recipes and stunning four-color photographs, rasika showcases the cuisine of one of Washington, DC’s most popular and critically acclaimed restaurants, where visionary restaurateur Ashok Bajaj and James Beard Award—winning chef Vikram Sunderam transform Indian cooking into a fresh, modern dining experience.
Rasika: Flavors of India #ad - A vibrant and sumptuous cookbook of innovative recipes and reinvented classics of modern Indian cuisine Using traditional techniques as jumping-off points, Rasika incorporates local, seasonal ingredients to reinterpret dishes from one of the world’s richest and most varied cuisines. Kyle Cathie Limited.
With a wide range of vegetarian options and spanning the spectrum from beverages and appetizers to entrees, and desserts, chutneys, rices, breads, Rasika represents the finest of what Indian cuisine has to offer today.