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Author: Maya Kaimal
Publisher: Morrow Cookbooks
ISBN: 9780060192570
Category : Cooking
Languages : en
Pages : 240
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Book Description
Introduces the staples, basic ingredients, and spices that make up Southern Indian cuisine.
Author: Maya Kaimal
Publisher: Morrow Cookbooks
ISBN: 9780060192570
Category : Cooking
Languages : en
Pages : 240
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Book Description
Introduces the staples, basic ingredients, and spices that make up Southern Indian cuisine.
Author: Sarah Lohman
Publisher: Simon and Schuster
ISBN: 1476753954
Category : Cooking
Languages : en
Pages : 304
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Book Description
This unique culinary history of America offers a fascinating look at our past and uses long-forgotten recipes to explain how eight flavors changed how we eat. The United States boasts a culturally and ethnically diverse population which makes for a continually changing culinary landscape. But a young historical gastronomist named Sarah Lohman discovered that American food is united by eight flavors: black pepper, vanilla, curry powder, chili powder, soy sauce, garlic, MSG, and Sriracha. In Eight Flavors, Lohman sets out to explore how these influential ingredients made their way to the American table. She begins in the archives, searching through economic, scientific, political, religious, and culinary records. She pores over cookbooks and manuscripts, dating back to the eighteenth century, through modern standards like How to Cook Everything by Mark Bittman. Lohman discovers when each of these eight flavors first appear in American kitchens—then she asks why. Eight Flavors introduces the explorers, merchants, botanists, farmers, writers, and chefs whose choices came to define the American palate. Lohman takes you on a journey through the past to tell us something about our present, and our future. We meet John Crowninshield a New England merchant who traveled to Sumatra in the 1790s in search of black pepper. And Edmond Albius, a twelve-year-old slave who lived on an island off the coast of Madagascar, who discovered the technique still used to pollinate vanilla orchids today. Weaving together original research, historical recipes, gorgeous illustrations and Lohman’s own adventures both in the kitchen and in the field, Eight Flavors is a delicious treat—ready to be devoured.
Author: Mary Newman
Publisher: Reaktion Books
ISBN: 1789145260
Category : Cooking
Languages : en
Pages : 173
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Book Description
From curries to creamy piña coladas, a delectable global history of the many culinary incarnations of the coconut. The flavor and image of the coconut are universally recognizable, conjuring up sweet, exotic pleasures. Called the “Swiss army knife” of the plant world, the versatile coconut can be an essential ingredient in savory curries, or a sacred element in Hindu rituals or Polynesian kava ceremonies. Coconut’s culinary credentials extend far beyond a sprinkling on a fabulous layer cake or cream pie to include products such as coconut vinegar, coconut sugar, coconut flour, and coconut oil. Complete with recipes, this book explores the global history of coconut from its ancient origins to its recent elevation to super-food status.
Author: Jane Kramer
Publisher: St. Martin's Press
ISBN: 1250074371
Category : Cooking
Languages : en
Pages : 301
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Book Description
For the first time, Jane's beloved food pieces from The New Yorker, where she has been a staff writer since 1964, are arranged in one place. A collection of definitive chef profiles, personal essays, and gastronomic history that is at once deeply personal and humane
Author: Raghavan Iyer
Publisher: Workman Publishing Company
ISBN: 0761187464
Category : Cooking
Languages : en
Pages : 832
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Book Description
Curry is Salmon with Garlic and Turmeric. Curry is Grilled Chicken with Cashew-Tomato Sauce. Curry is Asparagus with Tomato and Crumbled Paneer. Curry is Lamb with Yellow Split Peas, Chunky Potatoes with Spinach, Tamarind Shrimp with Coconut Milk, Baby Back Ribs with a Sweet-Sour Glaze and Vinegar Sauce, Basmati Rice with Fragrant Curry Leaves. Curry is vivid flavors, seasonal ingredients, a kaleidoscope of spices and unexpected combinations. And 660 Curries is the gateway to the world of Indian cooking, demystifying one of the world's great cuisines. Presented by the IACP award–winning Cooking Teacher of the Year (2004), Raghavan Iyer, 660 Curries is a joyous food-lover's extravaganza. Mr. Iyer first grounds us in the building blocks of Indian flavors—the interplay of sour (like tomatoes or yogurt), salty, sweet, pungent (peppercorns, chiles), bitter, and the quality of unami (seeds, coconuts, and the like). Then, from this basic palette, he unveils an infinite art. There are appetizers—Spinach Fritters, Lentil Dumplings in a Buttermilk Coconut Sauce—and main courses—Chicken with Lemongrass and Kaffir-Lime Leaves, Lamb Loin Chops with an Apricot Sauce. Cheese dishes—Pan-Fried Cheese with Cauliflower and Cilantro; bean dishes—Lentil Stew with Cumin and Cayenne. And hundreds of vegetable dishes—Sweet Corn with Cumin and Chiles, Chunky Potatoes with Golden Raisins, Baby Eggplant Stuffed with Cashew Nuts and Spices. There are traditional, regional curries from around the subcontinent and contemporary curries. Plus all the extras: biryanis, breads, rice dishes, raitas, spice pastes and blends, and rubs. curry, n.—any dish that consists of either meat, fish, poultry, legumes, vegetables, or fruits, simmered in or covered with a sauce, gravy, or other liquid that is redolent with any number of freshly ground and very fragrant spices and/or herbs.
Author: Raghavan Iyer
Publisher: Macmillan
ISBN: 9780312276829
Category : Cooking
Languages : en
Pages : 288
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Book Description
An expert and intimate Indian cookbook that brings together family traditions, local details, and superb recipes from a rising star in the food world. In this touching cookbook, Iyer--a successful caterer--returns to the recipes and memories of his delicious upbringing. Photos.
Author: Anita Mannur
Publisher: Temple University Press
ISBN: 1439900795
Category : Cooking
Languages : en
Pages : 272
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Book Description
An exploration of how and why food matters in the culture and literature of the South Asian diaspora.
Author: Maya Kaimal
Publisher: Clarkson Potter
ISBN: 059323507X
Category : Cooking
Languages : en
Pages : 241
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Book Description
Introduce rich, complex Indian flavors to your everyday cooking with 80 easy recipes and ingenious guidance from Julia Child Best First Book Award winner Maya Kaimal. In Indian Flavor Every Day, Indian cooking authority Maya Kaimal proves it’s possible to experience the joy of this cuisine with minimal time and just a handful of essential ingredients like spices, ghee, and dried chilies. She distills foundational flavor-building methods, like creating spice blends and sizzling whole seeds in oil to release their essence, and applies them to accessible, versatile ingredients any home cook has on hand. These adaptable techniques open a world of possibility as you’ll not only whip up traditional dishes but also amp up the flavors of your favorite ingredients or meals whenever a craving strikes. Why not swirl some popped mustard seeds into a butternut squash soup or top ho-hum steamed broccoli with a crispy garlic-chili-cumin tarka? How about serving charred carrots with a gingery yogurt sauce next to your roasted chicken, or adding a pinch of garam masala to your cookie dough? With many vegetarian, gluten-free, and wholesome, hearty offerings, Indian Flavor Every Day includes both simplified classic dishes and new twists. Recipes like Golden Noodles with Tarka Crunch, Roasted Asparagus with Tamarind and Crispy Shallots, and deeply flavorful Chicken Chettinad with Black Pepper Coconut Masala are designed to build your confidence and spark inspiration, so incredible new flavors can become an everyday pleasure. Embrace the simple tips in this book, purchase a few ingredients for your pantry, and Maya Kaimal promises that Indian flavors can be woven into your meals with delicious ease.
Author: Linda Griffith
Publisher: Macmillan
ISBN: 9780312266240
Category : Cooking
Languages : en
Pages : 360
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Book Description
A collection of more than two hundred recipes from around the world which use nuts.
Author: Dr. Shikha Sharma
Publisher: Kohli Media LLP
ISBN: 8196250363
Category : Travel
Languages : en
Pages : 573
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Book Description
"Cultural Diversity & Sustainability in Indian Tourism," edited by Dr. Shikha Sharma and published by Rag Publishing, is a comprehensive anthology that explores the rich tapestry of India's cultural heritage and its impact on sustainable tourism. This book, comprising 45 chapters, each penned by different authors, delves into the multifaceted dimensions of Indian tourism, emphasizing the interplay between cultural diversity and sustainable practices in the tourism sector. Each chapter offers unique insights and perspectives, contributed by a diverse range of experts and scholars in the field. The book meticulously examines various aspects of Indian culture, from its colorful festivals and culinary delights to its architectural wonders and traditional practices, and how these elements can be leveraged to promote sustainable tourism that benefits local communities and preserves the cultural integrity of the region. Dr. Shikha Sharma, the editor, skillfully orchestrates this collection, ensuring a cohesive narrative that highlights the importance of cultural diversity in enriching tourists' experiences and promoting responsible travel. The book is not only an academic resource but also serves as a guide for policymakers, tourism professionals, and travelers interested in understanding the symbiotic relationship between cultural heritage and sustainable tourism in India. Published by Rag Publishing, "Cultural Diversity & Sustainability in Indian Tourism" stands as a significant contribution to the field of tourism studies, offering a deep and nuanced understanding of how cultural diversity is a pivotal factor in driving sustainable and responsible tourism in one of the world's most vibrant and diverse countries.
