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Author: Vikas Khanna
Publisher:
ISBN: 9781413494082
Category : Cooking
Languages : en
Pages : 128
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Book Description
Reviews Brilliant, young, creative, and refreshingly new. -The New School Vikas Khanna presents a menu that fuses Indian spice with extraordinary imagination and technique. The Spice Story proves that he is a master of his cuisine. -David Waltuck Chanterelle, New York His dedication and passion make him a winner. -Henry Meer City Hall, New York We are proud to have Vikas Khanna in America. -Drew Nieporent Myriad Restaurant Group The Spice Story of India is a book unveiling the deepest flavors of India. -Andrew Chapman August, New York The best blend of modern and traditional Indian cooking. -Tandoori Magazine London Even Vikas Khanna's handwritten recipes are used as a reference at CIA. -Delores Custer Instructor, Culinary Institute of America In any part of the world, I am always craving for Vikas's food. -Aimee Mullins International star The best blend of charm, energy, and talent . . . The Spice Story of India proves it. -Gary A. Goldberg Culinary Arts, New York A heightened sense of taste - The New York Times
Author: Vikas Khanna
Publisher:
ISBN: 9781413494082
Category : Cooking
Languages : en
Pages : 128
Get Book Here
Book Description
Reviews Brilliant, young, creative, and refreshingly new. -The New School Vikas Khanna presents a menu that fuses Indian spice with extraordinary imagination and technique. The Spice Story proves that he is a master of his cuisine. -David Waltuck Chanterelle, New York His dedication and passion make him a winner. -Henry Meer City Hall, New York We are proud to have Vikas Khanna in America. -Drew Nieporent Myriad Restaurant Group The Spice Story of India is a book unveiling the deepest flavors of India. -Andrew Chapman August, New York The best blend of modern and traditional Indian cooking. -Tandoori Magazine London Even Vikas Khanna's handwritten recipes are used as a reference at CIA. -Delores Custer Instructor, Culinary Institute of America In any part of the world, I am always craving for Vikas's food. -Aimee Mullins International star The best blend of charm, energy, and talent . . . The Spice Story of India proves it. -Gary A. Goldberg Culinary Arts, New York A heightened sense of taste - The New York Times
Author: Fred Czarra
Publisher: Reaktion Books
ISBN: 1861896824
Category : Cooking
Languages : en
Pages : 161
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Book Description
The scent of oregano immediately conjures the comforts of Italian food, curry is synonymous with Indian flavor, and the fire of chili peppers ignites the cuisine of Latin America. Spices are often the overlooked essentials that define our greatest eating experiences. In this global history of spices, Fred Czarra tracks the path of these fundamental ingredients from the trade routes of the ancient world to the McCormick’s brand’s contemporary domination of the global spice market. Focusing on the five premier spices—black pepper, cinnamon, nutmeg, cloves, and chili pepper—while also relating the story of many others along the way, Czarra describes how spices have been used in cooking throughout history and how their spread has influenced regional cuisines around the world. Chili peppers, for example, migrated west from the Americas with European sailors and spread rapidly in the Philippines and then to India and the rest of Asia, where the spice quickly became essential to local cuisines. The chili pepper also traveled west from India to Hungary, where it eventually became the national spice—paprika. Mixing a wide range of spice fact with fascinating spice fable—such as giant birds building nests of cinnamon—Czarra details how the spice trade opened up the first age of globalization, prompting a cross-cultural exchange of culinary technique and tradition. This savory spice history will enliven any dinner table conversation—and give that meal an unforgettable dash of something extra.
Author: Jack Turner
Publisher: Vintage
ISBN: 0307491226
Category : History
Languages : en
Pages : 386
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Book Description
In this brilliant, engrossing work, Jack Turner explores an era—from ancient times through the Renaissance—when what we now consider common condiments were valued in gold and blood. Spices made sour medieval wines palatable, camouflaged the smell of corpses, and served as wedding night aphrodisiacs. Indispensible for cooking, medicine, worship, and the arts of love, they were thought to have magical properties and were so valuable that they were often kept under lock and key. For some, spices represented Paradise, for others, the road to perdition, but they were potent symbols of wealth and power, and the wish to possess them drove explorers to circumnavigate the globe—and even to savagery. Following spices across continents and through literature and mythology, Spice is a beguiling narrative about the surprisingly vast influence spices have had on human desire. Includes eight pages of color photographs. One of the Best Books of the Year: Discover Magazine, The Christian Science Monitor, San Francisco Chronicle
Author: Monica Bhide
Publisher: Simon and Schuster
ISBN: 1416566899
Category : Cooking
Languages : en
Pages : 325
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Book Description
Born in New Delhi, raised in the Middle East, and living in Washington, D.C., acclaimed food writer Monica Bhide is the perfect representative of the new generation of Indian American cooks who have taken traditional dishes, painstakingly prepared by their Indian mothers and grandmothers, and updated them for modern American lifestyles and tastes. Respectful of the techniques and history of Indian cuisine but eager to experiment, Bhide has written simple but deeply flavorful recipes. Modern Spice takes the vibrant tastes of India into the twenty-first century with a cookbook that is young, fun, sassy, and bold. Dishes like Pomegranate Shrimp, Paneer and Fig Pizza, and Coriander-and-Fennel-Crusted Lamb Chops are contemporary and creative. Bhide pours Guava Bellinis and Tamaritas for her guests, and serves Chile Pea Puffs and Indian Chicken Wings; instead of Chicken Tikka Masala, she serves Chicken with Mint and Ginger Rub. Make-ahead condiments such as Pineapple Lentil Relish and Kumquat and Mango Chutney with Onion Seeds add a piquant accent to the simplest dish. There are plenty of options for everyday meals, including Butternut Squash Stew with Jaggery, Indian-Style Chili in Bread Bowls, and Crabby Vermicelli, along with plentiful recipes for elegant dishes like Tamarind-Glazed Honey Shrimp and Chicken Breasts Stuffed with Paneer. For an original and effortless finish, spoon Raspberry and Fig Jam Topping over tart frozen yogurt or a store-bought pound cake, or if you have more time, tempt guests with exotic sweets such as Saffron-Cardamom Macaroons or Rice Pudding and Mango Parfait. As Mark Bittman says in his foreword, "there is not a cuisine that uses spices with more grace and craft than that of India," and Bhide's recipes do so, but without long and daunting lists of exotic ingredients. In keeping with its local approach to global flavors, Modern Spice includes a guide to the modern Indian pantry and Monica's thoughtful, charming essays on food, culture, and family. Eight pages of gorgeous color photographs showcase the recipes.
Author: Ruta Kahate
Publisher: Chronicle Books
ISBN: 9780811853422
Category : Cooking
Languages : en
Pages : 140
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Book Description
The premise is simple: with five common spices and a few basic ingredients, home cooks can create fifty mouthwatering Indian dishes, as diverse as they are delicious. Cooking teacher Ruta Kahate has chosen easy-to-find spicescoriander, cumin, mustard, cayenne pepper, and turmericto create authentic, accessible Indian dishes everyone will love. Roasted Lamb with Burnt Onions uses just two spices and three steps resulting in a meltingly tender roast. Steamed Cauliflower with a Spicy TomatoSauce and Curried Mushrooms and Peas share the same three spices, but each tastes completely different. Suggested menus offer inspiration for entire Indian dinners. For quick and easy Indian meals, keep it simple with 5 Spices, 50 Dishes.
Author: Andrew Dalby
Publisher: Univ of California Press
ISBN: 9780520236745
Category : Cooking
Languages : en
Pages : 220
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Book Description
"Dangerous Tastes offers a fresh perspective on these exotic substances and the roles they have played over the centuries. The author shows how each region became part of a worldwide network of trade - with local consequences ranging from disaster to triumph."--BOOK JACKET.
Author: Andreas Viestad
Publisher: Chronicle Books
ISBN: 9780811849654
Category : Business & Economics
Languages : sr
Pages : 296
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Book Description
Explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe.
Author: Amanda Clegg
Publisher:
ISBN: 9781733451208
Category :
Languages : en
Pages :
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Book Description
A unique collection of authentic Indian recipes gathered from communities thriving against all odds in the slums of Delhi.
Author: Rinku Bhattacharya
Publisher:
ISBN: 9780781813051
Category : Cooking (Spices)
Languages : en
Pages : 0
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Book Description
Bengalis have been compared to the French in terms of food-obsessed peoples, as dining and entertaining are such an integral part of the culture. The book begins with a thorough introduction to Bengali culture and cooking, including sections on spices, ingredients, and equipment. Following are recipe chapters (incorporating a balance of traditional and contemporary recipes) on Rice & Breads, Lentils, Fried Vegetables and Fritters, Vegetarian First Courses, Vegetarian Entrees, Eggs, Fish, Chicken & Poultry, Meat Dishes, Chutneys & Relishes, Drinks & Snacks, and Desserts. Includes 180 easy-to-follow recipes, plus sections on spice pastes, spice blends, and essential tools, and sidebars with family anecdotes and historical and cultural information.
Author: Chitra Banerjee Divakaruni
Publisher: Anchor
ISBN: 0307476774
Category : Fiction
Languages : en
Pages : 353
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Book Description
A classic work of magical realism, this bestselling novel by Chitra Banerjee Divakaruni tells the story of Tilo, a young woman from another time who has a gift for the mystical art of spices. Now immortal, and living in the gnarled and arthritic body of an old woman, Tilo has set up shop in Oakland, California, where she administers curatives to her customers. But when she's surprised by an unexpected romance with a handsome stranger, she must choose between everlasting life and the vicissitudes of modern society. Spellbinding and hypnotizing, The Mistress of Spices is a tale of joy, sorrow, and one special woman's magical powers.
