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Author: Hoihnu Hauzel
Publisher: Penguin UK
ISBN: 9351181634
Category : Cooking
Languages : en
Pages : 189
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Book Description
Discover the flavours of the North-East If there is one part of this country that is yet to be discovered, at least in terms of its cuisine, it is the North-East. The kitchens of the North-East are the source of an extraordinary range of dishes that blend tradition and innovation in unexpected ways. The basic tribal diet of jungle produce has, over the years, been influenced by various other communities—the Thais, who once ruled over some parts of the territory; the Chinese, because of their proximity; and the Bengali migrants—and it is this unusual combination that makes the food of this region unique in India. With a variety of new recipes from the eight states of the North-East—now including Sikkim—this updated cookbook will help you transform the most ordinary meal into an exotic experience.
Author: Hoihnu Hauzel
Publisher:
ISBN: 9780143423881
Category :
Languages : en
Pages : 0
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Book Description
Discover the flavours of the North-East. If there is one part of this country that is yet to be discovered, at least in terms of its cuisine, it is the North-East. The kitchens of the North-East are the source of an extraordinary range of dishes that blend tradition and innovation in unexpected ways. The basic tribal diet of jungle produce has, over the years, been influenced by various other communities-the Thais, who once ruled over some parts of the territory; the Chinese, because of their proximity; and the Bengali migrants-and it is this unusual combination that makes the food of this region unique in India. With a variety of new recipes from the eight states of the North-East-now including Sikkim-this updated cookbook will help you transform the most ordinary meal into an exotic experience.
Author: Hoihnu Hauzel
Publisher: Penguin UK
ISBN: 9351181634
Category : Cooking
Languages : en
Pages : 189
Get Book Here
Book Description
Discover the flavours of the North-East If there is one part of this country that is yet to be discovered, at least in terms of its cuisine, it is the North-East. The kitchens of the North-East are the source of an extraordinary range of dishes that blend tradition and innovation in unexpected ways. The basic tribal diet of jungle produce has, over the years, been influenced by various other communities—the Thais, who once ruled over some parts of the territory; the Chinese, because of their proximity; and the Bengali migrants—and it is this unusual combination that makes the food of this region unique in India. With a variety of new recipes from the eight states of the North-East—now including Sikkim—this updated cookbook will help you transform the most ordinary meal into an exotic experience.
Author:
Publisher: Popular Prakashan
ISBN: 9788171542901
Category : Cooking, Indic
Languages : en
Pages : 282
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Book Description
"Rasachandrika is one of the classics among cookery books in Marathi. Generations of housewives have begun their culinary career by reading and following this book. Now the secrets of Saraswat cookery would be available to a much wide readership through this English edition." --Back cover.
Author: Kaumudi Marathé
Publisher:
ISBN: 9780143068020
Category : Cooking, Indic
Languages : en
Pages : 398
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Book Description
The Essential Marathi Cookbook, a modern, easy-to-use introduction to several Marathi sub-cuisines, travels across the regions and religions of Maharashtra to bring out the most authentic and appetizing recipes from the state.
Author: Gabrielle Hamilton
Publisher: Random House
ISBN: 0812994108
Category : Cooking
Languages : en
Pages : 622
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Book Description
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)
Author: Maria Teresa Nenezes
Publisher: Penguin UK
ISBN: 9351180018
Category : Literary Collections
Languages : en
Pages : 212
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Book Description
Over two hundred recipes from one of the best coastal cuisines of India The spicy, succulent seafood of Goa is as famous as the golden beaches and lush landscape of this premier tourist destination of India. Traditionally, the Goan staple was fish curry and rice but under Portuguese influence there developed a distinctive cuisine that combined the flavours of Indian and European cooking, with local ingredients being used to approximate the authentic Portuguese taste. So fish and meat pies were baked with slit green chillies, assado or roast was cooked with cinnamon and peppercorns, pao or bread was fermented with toddy, and the famous baked bol was made with coconut and semolina. This innovated, largely non-vegetarian cuisine was offset by the traditional and no less sumptuous vegetarian creations from the Konkan coastland, rich with coconut and spice. The Penguin Essential Cookbooks are a pioneering attempt to keep alive the art of traditional Indian cooking. Each of the books is written by an expert chef who brings together the special recipes of a region or community along with a detailed introduction that describes the rituals and customs related to the eating and serving of food. A delicious mix of Portuguese and Konkani flavours, rich with coconut and spice. This cookbook showcases an entire range of Goan food, with special attention to fish, prawn, pork and chicken. The recipes include: Bebinca Goa Fish Curry Mutton Xacuti Oyster Patties Prawn Balchao Sorpotel Stuffed Crab Tiger Prawns in Fen Vindaloo.
Author: Marcia A. Friedman
Publisher: Sourcebooks, Inc.
ISBN: 164611728X
Category : Cooking
Languages : en
Pages : 323
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Book Description
100 Easy, must-have Jewish recipes for any occasion Jewish food is steeped in diverse cultural traditions, featuring a wide array of ingredients, flavors, and textures from all over the world. Capture the essence of this one-of-a-kind cuisine with The Essential Jewish Cookbook, filled with easy recipes for classic Jewish dishes made simple and modern. From Challah French Toast and Classic Potato Latkes to Adafina and Doro Wot, these recipes highlight the breadth and depth of Jewish cuisine from different regions. You'll find tips and tricks for getting the most out of each recipe, from preparing certain steps in advance to swapping ingredients for making dishes kosher. The Essential Jewish Cookbook includes: A culinary history—Learn more about where these recipes come from with a historical journey through Jewish cuisine, from the Middle East, to Europe, North Africa, the Americas, and beyond. Holiday menus—Discover simple holiday menus that offer a starting place for planning memorable meals and forming your own delicious traditions. Dietary labels—Explore vegetarian, kosher, and gluten-free recipes with labels that make it easy to find dishes that will work for everyone. From weeknight dinners to holiday feasts, create delectable meals the whole family will love with this traditional Jewish cookbook.
Author: Michael Solomonov
Publisher: Harvest
ISBN: 0544970373
Category : Cooking
Languages : en
Pages : 387
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Book Description
Simple meals inspired by Israeli street food, by the authors of the best-selling James Beard Book of the Year, Zahav.
Author: Vijayan Kannampilly
Publisher: Penguin UK
ISBN: 9351180026
Category : Literary Collections
Languages : en
Pages : 198
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Book Description
In recent times, the coconut-flavoured cuisine of the Malayalis has gained immense popularity. Appam and Istoo, Avial and Olan, Irachi Biryani and Pathiri, all these and more are now served in restaurants and homes all over India. In this collection, the author hilights recipes that are considered to be specialities of dofferent regions and communities of the state, from the typical vegetarian hindu dishes of Palakkad to the syrian christian delicacies of Tranvancore.
Author: Anny Gaul
Publisher: University of Texas Press
ISBN: 1477324593
Category : Social Science
Languages : en
Pages : 334
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Book Description
Melding the rural and the urban with the local, regional, and global, Levantine cuisine is a mélange of ingredients, recipes, and modes of consumption rooted in the Eastern Mediterranean. Making Levantine Cuisine provides much-needed scholarly attention to the region’s culinary cultures while teasing apart the tangled histories and knotted migrations of food. Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transform—are unified but not uniform. This book delves into the production and circulation of sugar, olive oil, and pistachios; examines the social origins of kibbe, Adana kebab, shakshuka, falafel, and shawarma; and offers a sprinkling of family recipes along the way. The histories of these ingredients and dishes, now so emblematic of the Levant, reveal the processes that codified them as national foods, the faulty binaries of Arab or Jewish and traditional or modern, and the global nature of foodways. Making Levantine Cuisine draws from personal archives and public memory to illustrate the diverse past and persistent cultural unity of a politically divided region.
