Spices & Seasons
Author: Rinku Bhattacharya
Publisher: Hippocrene Books
In this new cookbook, author Rinku Bhattacharya combines her two great lovesIndian cooking and sustainable livingto give readers a simple, accessible way to cook seasonally, locally, and flavorfully. Inspired by the bounty of local produce, mostly from her own backyard, Rinku set out to create recipes for busy, time-strapped home cooks who want to blend Indian flavors into nutritious family meals. Youll find more than 150 recipes for tempting fare like Mango and Goat Cheese Mini Crisps, Roasted Red Pepper Chutney, Crisped Okra with Dry Spice Rub, Smoky Roasted Eggplant and Tomato Puree, and Red Harvest Masala Cornish Hens, to name a few. As exotic and enticing as these recipes sound, the ingredients are easily found and the instructions are simple. Foreword by chef and author Suvir Saran.
Presents an introduction to the Bengali cuisine of East India, with 180 recipes using authentic ingredients and discussions on spices, equipment, and cooking techniques.
Author: Marut Sikka
Publisher: Roli Books
Sensuous is the word that best defines the flavor and texture of Indian cuisine, a cuisine that is visually and aromatically one of the most opulent in the world. Marut Sikka, acclaimed food consultant, cuts out the fuss, and shares home-style Indian dishes that are perfect for everyday cooking. He uses his amazing knowledge of combining spices to make dishes taste extraordinary. The recipes are authentic - a testament to simple ingredients producing sublime tastes. Indian Flavours starts with a brief introduction to some of the spices of India. The rest of the book is divided into unique sections such as the Spice Family, Fresh Herbs and Vegetables, Dried Herbs, Seeds and Leaves, and Dried Fruits. As the author explores each section, he gives simple, but delectable recipes, such as nutmeg potato roundels, lamb brains with black pepper, dill-infused grilled fish, jalapenos with jaggery and coconut, and rose petal and rice pudding, with vivid photos that are sure to impress. With streamlined techniques and intense, authentic flavors, Indian Flavours, a classic in its own right, heralds a new generation of Indian cookbooks.
Author: Rinku Bhattacharya
Publisher: Hippocrene Books
Discover favorite foods from all over India with the Instant Pot! By now, nearly everyone has heard of the Instant Pot, the multi-use programmable pressure cooker that has taken the home cooking world by storm and brought together a community of millions of online followers. With over 5 million Instant Pots sold--and numerous similar programmable cooking devices now joining the market--this time-saving cooking phenomenon is certainly here to stay. The Instant Pot lends itself perfectly to Indian recipes, making flavorful, nutritious Indian fare like dals, legumes and all manner of curries--that typically take a long time to simmer--up to 70% faster than on the stove top. Cookbook author, blogger and cooking teacher Rinku Bhattacharya has put together a collection of 100 authentic recipes that showcase the diversity and range of the foods of India, where every state and region boasts its own unique dishes. Nine chapters cover everything from essentials like key ingredients, spice blends, curry sauces, and yogurt-making, to recipes for breakfasts, rice & grain dishes, lentils, vegetables, seafood, chicken and meat curries, as well as drinks, chutneys and desserts. Nearly all of the recipes are gluten free, and there are plenty of vegetarian and vegan options as well. With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance. Whether you crave idli and sambhar from South India, Khaman Dhokla from Gujarat, Punjabi Butter Chicken, Goan Fish Curry or Bengali Red Lentils, or simply want to discover a new favorite, this cookbook brings the best of India to your table in an instant!
Author: Alon Shaya
Shaya's memoir begins in Israel and wends its way from the U.S.A. to Italy, back to Israel, and comes together in the American South, in the heart of New Orleans. Shaya tells of how food saved his life and how, through a circuitous path of (cooking) twists and (life-affirming) turns his celebrated cuisine-- food of his native Israel with a creole New Orleans kick-- came to be.
Author: Amy Pennington
CLICK HERE to download two recipes & the section on growing your own pantry garden from Urban Pantry * Timely recession-proof tips for getting the most out of your pantry and produce * Great gift for home cooks, gardeners, and canners * Focuses on small-batch preserving for home owners and apartment dwellers Urban Pantry is a smart, concise guide to creating a full and delicious larder in your own home. It covers kitchen essentials, like what basics to keep on hand for quick, tasty meals without a trip to the store, and features recipes that adapt old-fashioned pantry cooking for a modern audience. Avid chef and gardener Amy Pennington demystifies canning and pickling for the urban kitchen and provides tips for growing a practical food garden in even the smallest of spaces. Her more than sixty creative recipes blend both gourmet and classic flavors while keeping economy in mind, and include: Whole Grain Bread Indian-Pickled Carrots Herbal Minestrone Apricot Chickpea Salad White Bean &Lemon Salad /br Over Easy with Tomato & Chocolate-Buttermilk Cake Toasted Almond Crackers Potato Gratin with Cashew Cream Walnut & Chicken Fig & Batidos Milk-Braised Pork Shoulder with Sage Rhubarb Jam Boozy Blood Orange Marmalade Urban Pantry holds sustainability at its center: Take advantage of local ingredients, eliminate wasteful kitchen practices, and make the most out of the food you buy or grow. Also available, check out Amy's e-Shorts of her use of in-season vegetables, month-by-month!
Author: Suvir Saran
Publisher: Chronicle Books
What happens when an Indian chef and consummate city dweller buys a farm in the country and endeavors to raise farm animals and grow vegetables? Delicious food, of course! From acclaimed chef and author Suvir Saran, Masala Farm offers a fresh twist on a farm-to-table approach to cooking and welcomes readers into the kitchen. A steady stream of houseguests, the challenges of animal ownership, and the joys of being a part of a small-town community supply the stories woven throughout this volume. Sixty recipes are organized by season. Exquisite photography captures the lusciousness of Saran s food and the beauty of the countryside.
Author: Suvir Saran, Raquel Pelzel
Publisher: Three Rivers Press
Integrating the flavors, textures, and techniques of India and America, an innovative compendium of 125 recipes for easy-to-prepare dishes for everyday meals with an Indian influence includes Tamarind Glazed Turkey with Jalapeño Cornbread Stuffing, Indian Shrimp Scampi, Parmesan Spiced Chicken Cutlets, and Pistachio and Cardamom Pound Cake with Lemon Icing. 35,000 first printing.
Where There's Smoke
Author: Barton Seaver
Publisher: Sterling Publishing (NY)
Features recipes on grilling sustainable, fresh, organic produce, fish, beef, and poultry, including grilled potato salad, grilled sardines with lime-almond dressing, and charred leg of lamb with garlic and lemon.
Author: M Dasgupta
Publisher: Penguin UK
The Calcutta Cookbook Is Much More Than A Cookery Book&Mdash;It Is A Culinary Chronicle Of Travellers And Traders Who Built The City That Job Charnock Founded. Calcutta 'S Chronicle Began On A Hot, Wet August Afternoon In 1690 When A Hungry Charnock Climbed Off His Ship On To The Steps Of A Muddy Ghat. The River Was Hooghly And The Place Sutanati&Hellip; The Story Of Calcutta Is Told By Three Food Lovers&Mdash;The Late Gourmet Chef And Author Of Bangla Ranna, Minakshi Das Gupta, And Feature Writers Bunny Gupta And Jaya Chaliah&Mdash;Who Have Collected Recipes From All Over The World. Many Of These Are Family Secrets Of Calcuttans Who Have Recreated Armenian, Jewish, Arabian, European, Chinese And Tibetan Dishes With Distinct Calcutta Flavour. Through Over Two Hundred Tried And Tested Recipes Ranging From The Delicious Bengali Chingri Maacher Malai Curry To The Biryani And Kebabs Of Kabul, And The Temperado, Vindaloo And Sorpotel Of Goa, Calcutta Unfolds As A Gourmet&Rsquo;S Paradise
Cooking in the Moment
Author: Andrea Reusing
Publisher: Clarkson Potter Publishers
The restaurant proprietor and advocate of the sustainable foods movement demonstrates how to enjoy locally-grown, seasonal foods throughout the year, in a reference complemented by personal stories and recipes.
Indian Home Cooking
Author: Suvir Saran, Stephanie Lyness
Publisher: Clarkson Potter
Providing easy-to-follow techniques and detailed ingredient descriptions, a collection of more than 150 regional recipes includes options from every major tradition and features such dishes as Punjabi Kadai Chicken and Spiced Basmati Rice Pudding. 20,000 first printing.
Soupelina's Soup Cleanse
Author: Elina Fuhrman
Publisher: Da Capo Lifelong Books
A practical and inspiring guide to the hottest trend in cleansingÑwith 60 nutritious, satiating recipes and targeted detox plans for a lean body, sparkling mind, and renewed energy Ê
Made in India
Author: Meera Sodha
Publisher: Penguin UK
MADE IN INDIA: the top ten bestselling Indian cookbook that will change the way you cook, eat, and think about Indian food, forever. **Look out for FRESH INDIA, Meera Sodha's new cookbook** Real Indian food is fresh, simple and packed with flavour and in MADE IN INDIA, Meera Sodha introduces Britain to the food she grew up eating here every day. Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make. In this collection, Meera serves up a feast of over 130 delicious recipes collected from three generations of her family: there's everything from hot chappatis to street food (chilli paneer and beetroot and feta samosas), fragrant curries (spinach and salmon or perfect cinnamon lamb curry), to colourful side dishes (pomegranate and mint raita, kachumbar salad), and mouth-watering puddings (mango, lime and passion fruit jelly and pistachio and saffron kulfi). 'This book is full of real charm, personality, love and garlic. The best Indian food is cooked (and eaten) at home' Yotam Ottolenghi 'Wonderful, vibrant...deeply personal food, alive and authentic - the best sort - and, frankly, I want to cook everything in this book' Nigella Lawson
Best-Selling vegetarian cookbook destined to become a classic. Everyone knows they should eat more vegetables and grains, but that prospect can be intimidating with recipes that are often too complicated for everyday meals or lacking in fresh appeal or flavor. For the first time ever, the test kitchen has devoted its considerable resources to creating a vegetarian cookbook for the way we want to eat today. The Complete Vegetarian Cookbook is a wide-ranging collection of boldly flavorful vegetarian recipes covering hearty vegetable mains, rice and grains, beans and soy as well as soups, appetizers, snacks, and salads. More than 300 recipes are fast (start to finish in 45 minutes or less), 500 are gluten-free, and 250 are vegan and are all highlighted with icons on the pages. The book contains stunning color photography throughout that shows the appeal of these veggie-packed dishes. In addition, almost 500 color photos illustrate vegetable prep and tricky techniques as well as key steps within recipes.