Indian Cooking Unfolded

Indian Cooking Unfolded Author Raghavan Iyer
ISBN-10 9780761177005
Release 2013-07-30
Pages 340
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Love Indian food but feel it's too daunting to recreate at home? Those complex authentic flavors! Those dozens of spice blends! The long prep time! Fear not. Award-winning cooking teacher Raghavan Iyer puts the breeze and ease into Indian cooking. Taking a heavily illustrated, step-by-step approach, he introduces cooks to one of the world's most popular cuisines. With his natural charm and enthusiasm, Raghavan begins each chapter by explaining the recipe choices, what techniques are included, and a suggested order in which to approach the recipes. The book's 100 authentic recipes use only ingredients readily available at the local supermarket. Taking into account time restraints, each dish can be quickly assembled and will give home cooks the confidence to create knockout Tandoori Chicken, Coconut Squash with Chiles, Turmeric Hash Browns, Saffron-Pistachio Ice Cream Bars, and Mango Bread Pudding with Chai Spices. From basic breads to chutneys and savory pickles, from tasty dal to fragrant basmati rice pilafs, from crispy starters to enjoy with a Slumdog Martini, Indian Cooking Unfolded is a 21st-century approach to one of the most ancient—and popular—cuisines.



Indian Cooking Unfolded

Indian Cooking Unfolded Author Raghavan Iyer
ISBN-10 9780761165217
Release 2013
Pages 330
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Reveals how to create one hundred of Indian cuisine's most popular dishes and is complemented by step-by-step photo gatefolds.



Smashed Mashed Boiled and Baked and Fried Too

Smashed  Mashed  Boiled  and Baked  and Fried  Too Author Raghavan Iyer
ISBN-10 9780761189732
Release 2016-11-01
Pages 288
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Who knew a potato could ever taste so good? Raghavan Iyer, that’s who! A master teacher and beloved, award-winning cookbook author, Raghavan pays tribute to his favorite ingredient in a continent-by-continent celebration of the amazing potato. Its recipes, inspired by a diversity of cuisines and accompanied by enticing full-color photographs, feature scrumptious starters, like Ecuadorean Llapingachos and Sweet Potato Samosas. Hearty mains: Canadian Lamb-Potato Tortiѐre, Moroccan Potato Stew with Saffron Biscuits, Potato Lasagna. Plus rich gratins, a boundary-defying Mojito Potato-Pomegranate Salad, luscious sauces and condiments, and even desserts, including a decadent Chocolate Sweet Potato Pound Cake. Includes a guide to potato varieties, uses, and storage, plus fascinating stories in potato history for the truly obsessed.



Betty Crocker s Indian Home Cooking

Betty Crocker s Indian Home Cooking Author Betty Crocker Editors
ISBN-10 0764563157
Release 2001-04-15
Pages 336
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This unique cookbook takes you on a culinary journey of India -- the land of fragrant spices and savory dishes. Working in collaboration with Raghavan Iyer, a noted Indian culinary expert, Betty Crocker takes the mystery out of Indian cooking while keeping every dish authentic and truly satisfying. The book includes delicious regional recipes from every area of India -- from hearty breads to spicy sauces, succulent main courses to sumptuous desserts -- all served up in Betty Crocker's signature style. It clearly explains the staples of the Indian kitchen, and offers buying tips as well as substitutions for hard-to-find ingredients. But this is more than just a cookbook. Fascinating photos and information about Indian traditions, as well as Chef Iyer's own memories of life in India, immerse you in the richness of India's land and culture -- and make this a book to savor.



The Turmeric Trail

The Turmeric Trail Author Raghavan Iyer
ISBN-10 0312276826
Release 2002-06-29
Pages 304
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Interweaves a collection of Indian recipes for such fare as curries, grilled kebabs, vegetable samosas, and chai, along with stories about family traditions, life in Southern India, and exposure to irresistible foods.



Entice With Spice

Entice With Spice Author Shubhra Ramineni
ISBN-10 9781462905270
Release 2012-02-28
Pages 160
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Cook healthy and delicious dishes with this friendly and easy-to-follow Indian cookbook. Entice with Spice shows Indian food enthusiasts how to prepare delicious meals at home without spending hours in the kitchen. A first generation Indian-American, author Shubhra Ramineni has developed a no-fuss cooking style that re-creates authentic Indian flavors using easy techniques and fresh and readily available ingredients. The Indian food lover will find nearly 100 recipes—from samosa to naan bread and mouthwatering curries—for easy-to-make versions of popular dishes from both the North and South of India. Throughout this practical book Shubhra shares tricks and shortcuts she has learned from her mother, who is from Northern India; her mother-in-law, who is from Southern India; family members in India, and professional chefs in the U.S. With a friendly, reassuring voice, Shubhra shows busy home cooks how simple it is to quickly prepare a homemade Indian meal that tastes wonderful, looks elegant and is also very healthy. Favorite Indian recipes include: Chicken Kebabs Pepper Shrimp on a Stick Coconut Chutney Whole Wheat Flatbread Chicken Vindaloo Curry Easy Lamb Curry Fish with Tamarind Curry Sweet Rice Pudding And many more…



From a Polish Country House Kitchen

From a Polish Country House Kitchen Author Anne Applebaum
ISBN-10 9781452110554
Release 2012-11-21
Pages 288
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Collects ninety Polish recipes, including roasted winter vegetables, stewed beef rolls with kasha, pork lion stuffed with prunes, and fruit pierogi.



My Indian Kitchen

My Indian Kitchen Author Hari Nayak
ISBN-10 9781462906376
Release 2012-04-16
Pages 160
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"A delectable straightforward guide to regional Indian cooking." —Padma Lakshmi, host of Top Chef USA In My Indian Kitchen, chef Hari Nayak shares the secrets of his family's style of Indian cooking that he learned from his mother and aunts, neighbors, local street vendors and countless friends. With the recipes in this Indian cookbook, consistently delicious Indian food at home becomes a reality. From a perfect Mint Chutney with Samosa to a melt-in-the-mouth Chicken Tikka Masala, to Pork Vindaloo, Tandoori Chicken and Sweet Mango Yogurt Lassi, traditional Indian meals without hours and hours of work can be achieved. Authentic Indian recipes include: Cucumber and Yogurt Raita Spicy Paneer Cheese Kebabs Red Kidney Bean Curry Street-Style Grilled Corn on the Cob Fish Tikka Chicken Tikka Masala Spicy and Fragrant Lamb Curry Baked Garlic Naan Creamy Rice Pudding And many more… Having lived in the West for many years, Chef Hari understands the time for meal preparation is limited. To accommodate our busy lifestyle, the recipes in this book have been simplified, without sacrificing any of their authenticity. With Hari's guidance and time saving tips, the ability to create Indian meals appealing to the individual tastes of the home cook can, finally, be achieved.



The New Persian Kitchen

The New Persian Kitchen Author Louisa Shafia
ISBN-10 9781607743583
Release 2013-04-16
Pages 208
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This luscious and contemporary take on the alluring cuisine of Iran from cookbook author Louisa Shafia features 75 recipes for both traditional Persian dishes and modern reinterpretations using Middle Eastern ingredients. In The New Persian Kitchen, acclaimed chef Louisa Shafia explores her Iranian heritage by reimagining classic Persian recipes from a fresh, vegetable-focused perspective. These vibrant recipes demystify Persian ingredients like rose petals, dried limes, tamarind, and sumac, while offering surprising preparations for familiar foods such as beets, carrots, mint, and yogurt for the busy, health-conscious cook. The nearly eighty recipes—such as Turmeric Chicken with Sumac and Lime, Pomegranate Soup, and ice cream sandwiches made with Saffron Frozen Yogurt and Cardamom Pizzelles—range from starters to stews to sweets, and employ streamlined kitchen techniques and smart preparation tips. A luscious, contemporary take on a time-honored cuisine, The New Persian Kitchen makes the exotic and beautiful tradition of seasonal Persian cooking both accessible and inspiring.



Cookin with Coolio

Cookin  with Coolio Author Coolio
ISBN-10 1439149739
Release 2009-11-17
Pages 224
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THERE'S ONLY ONE THING THAT COOLIO'S BEEN DOING LONGER THAN RAPPING: COOKING Coolio started making thirty-minute meals when he was ten years old and has since developed a whole new cuisine: Ghetto Gourmet. His recipes are built around solid comfort foods with a healthy twist that don't break the bank. Start your Ghetto Gourmet adventure with some "Soul Rolls," follow-up with "Finger-Lickin', Rib-Stickin', Fall-Off-the-Bone-and-into-Your-Mouth Chicken," and fi nish off with "Banana Ba-ba-ba-bread" sweetened with golden honey. Chapters such as "How to Become a Kitchen Pimp," "Chillin' and Grillin'," and "Pasta Like a Rasta" will guide you through creating 5 star meals at a 1 star price. You can't fi nd fusions like Blasian (black Asian) or Ghettalian (ghetto Italian) in restaurants, but you can have them cooking away in your kitchen faster and easier than ordering takeout. As Coolio says, "All you need is a little bit of food, and a little bit of know-how."



The Japanese Grill

The Japanese Grill Author Tadashi Ono
ISBN-10 9781607740667
Release 2011-04-26
Pages 192
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American grilling, Japanese flavors. In this bold cookbook, chef Tadashi Ono of Matsuri and writer Harris Salat share a key insight: that live-fire cooking marries perfectly with mouthwatering Japanese ingredients like soy sauce and miso. Packed with fast-and-easy recipes, versatile marinades, and step-by-step techniques, The Japanese Grill will have you grilling amazing steaks, pork chops, salmon, tomatoes, and whole chicken, as well as traditional favorites like yakitori, yaki onigiri, and whole salt-packed fish. Whether you use charcoal or gas, or are a grilling novice or disciple, you will love dishes like Skirt Steak with Red Miso, Garlic–Soy Sauce Porterhouse, Crispy Chicken Wings, Yuzu Kosho Scallops, and Soy Sauce-and-Lemon Grilled Eggplant. Ono and Salat include menu suggestions for sophisticated entertaining in addition to quick-grilling choices for healthy weekday meals, plus a slew of delectable sides that pair well with anything off the fire. Grilling has been a centerpiece of Japanese cooking for centuries, and when you taste the incredible dishes in The Japanese Grill—both contemporary and authentic—you’ll become a believer, too. From the Trade Paperback edition.



Root to Leaf

Root to Leaf Author Steven Satterfield
ISBN-10 9780062283719
Release 2015-03-03
Pages 496
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Finalist for the 2016 IACP Awards: Julia Child First Book Eat More Vegetables. Chef of the award-winning Atlanta restaurant Miller Union, Steven Satterfield—dubbed the “Vegetable Shaman” by theNew York Times’ Sam Sifton—has enchanted diners with his vegetable dishes, capturing the essence of fresh produce through a simple, elegant cooking style. Like his contemporaries April Bloomfield and Fergus Henderson, who use the whole animal from nose to tail in their dishes, Satterfield believes in making the most out of the edible parts of the plant, from root to leaf. Satterfield embodies an authentic approach to farmstead-inspired cooking, incorporating seasonal fresh produce into everyday cuisine. His trademark is simple food and in his creative hands he continually updates the region’s legendary dishes—easy yet sublime fare that can be made in the home kitchen. Root to Leaf is not a vegetarian cookbook, it’s a cookbook that celebrates the world of fresh produce. Everyone, from the omnivore to the vegan, will find something here. Organized by seasons, and with a decidedly Southern flair, Satterfield's collection mouthwatering recipes make the most of available produce from local markets, foraging, and the home garden. A must-have for the home cook, this beautifully designed cookbook, with its stunning color photographs, elevates the bounty of the fruit and vegetable kingdom as never before.



Ottolenghi The Cookbook

Ottolenghi  The Cookbook Author Yotam Ottolenghi
ISBN-10 9781446407097
Release 2012-05-08
Pages 304
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'Ottolenghi changed the way we cook in this country just as surely and enduringly as Elizabeth David’s A Book of Mediterranean Food had in 1950. It brought into our kitchens bold flavours, a vivid simplicity, a spirited but never tricksy inventiveness and, above all, light.’ Nigella Lawson Inspired by their childhoods in West and East Jerusalem, Yotam Ottolenghi’s and Sami Tamimi’s original cookbook Ottolenghi: The Cookbook showcases fresh, honest, bold cooking and has become a culinary classic. Yotam and Sami's inventive yet simple dishes rest on numerous culinary traditions, ranging from North Africa to Lebanon, Italy and California. First published in 2008, this new updated edition revisits the 140 original recipes covering everything from accomplished meat and fish main courses, through to healthy and quick salads and suppers, plus Ottolenghi's famously delectable cakes and breads. A new introduction sheds fresh light on a book that has become a national favourite. Ottolenghi is an award-winning chef, being awarded with the James Beard Award 'Cooking from a Professional Point of View' for Nopi in 2016, and 'International Cookbook' for Jerusalem in 2013. In 2013 he also won four other awards for Jerusalem. Praise for Ottolenghi: ‘[A] book that has barely left my kitchen...the fact that Yotam Ottolenghi and Sami Tamimi have been generous to put their recipes in a book is something I had long dreamed of’ Nigel Slater, The Observer Magazine ‘Possibly the best cookery book I have ever owned. The recipes...are well-tested and produce results that will astound your tastebuds. Try the aubergine-wrapped ricotta gnocchi with sage butter, the chicken with three-rice salad or their famous meringues and you'll know just what I mean.’ Caroline Jowett, Daily Express ‘A wonderful book for vegetarians and cake lovers alike’ Bee Wilson, Sunday Times



The New Midwestern Table

The New Midwestern Table Author Amy Thielen
ISBN-10 9780307954886
Release 2013-09-24
Pages 400
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“The Midwest is rising,” writes Minnesota native Amy Thielen—and her engaging, keenly American debut cookbook, with 200 recipes that herald a revival in heartland cuisine, is delicious proof. Amy Thielen grew up in rural northern Minnesota, waiting in lines for potluck buffets amid loops of smoked sausages from her uncle’s meat market and in the company of women who could put up jelly without a recipe. She spent years cooking in some of New York City’s best restaurants, but it took moving home in 2008 for her to rediscover the wealth and diversity of the Midwestern table, and to witness its reinvention. The New Midwestern Table reveals all that she’s come to love—and learn—about the foods of her native Midwest, through updated classic recipes and numerous encounters with spirited home cooks and some of the region’s most passionate food producers. With 150 color photographs capturing these fresh-from-the-land dishes and the striking beauty of the terrain, this cookbook will cause any home cook to fall in love with the captivating flavors of the American heartland.



A Face in the Rock

A Face in the Rock Author Loren R. Graham
ISBN-10 0520215672
Release 1998
Pages 160
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Eight miles long and four miles wide, Grand Island lies off the south shore of Lake Superior. It was once home to a sizable community of Chippewa Indians who lived in harmony with the land and with each other. Their tragic demise began early in the nineteenth century when their fellow tribesmen from the mainland goaded them into waging war against rival Sioux. The war party was decimated; only one young brave, Powers of the Air, lived to tell the story that celebrated the heroism of his band and formed the basis of the legend that survives today. Distinguished historian Loren R. Graham has spent more than forty years researching and reconstructing the poignant tale of Powers of the Air and his people. A Face in the Rock is an artful melding of human history and natural history; it is a fascinating narrative of the intimate relation between place and people. Powers of the Air lived to witness the desecration of Grand Island by the fur and logging industries, the Christianization of the tribe, and the near total loss of the Chippewa language, history, and culture. Graham charts the plight of the Chippewa as white culture steadily encroaches, forcing the native people off the island and dispersing their community on the mainland. The story ends with happier events of the past two decades, including the protection of Grand Island within the National Forest system, and the resurgence of Chippewa culture.



At Home with Madhur Jaffrey

At Home with Madhur Jaffrey Author Madhur Jaffrey
ISBN-10 9780307268242
Release 2010
Pages 301
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A James Beard Award-winning author outlines a revisionist approach to classic Indian cooking, instructing home cooks on the potentially health-bolstering properties of correctly applied seasonings and spices in a treasury of 190 regional recipes. 600,000 first printing.



The Particular Sadness of Lemon Cake

The Particular Sadness of Lemon Cake Author Aimee Bender
ISBN-10 9781446457108
Release 2011-02-08
Pages 336
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On the eve of her ninth birthday, Rose Edelstein bites into her mother's homemade lemon-chocolate cake and discovers she has a magical gift: she can taste her mother's emotions in the slice. All at once her cheerful, can-do mother tastes of despair and desperation. Suddenly, and for the rest of her life, food becomes perilous. Anything can be revealed at any meal. Rose's gift forces her to confront the truth behind her family's emotions - her mother's sadness, her father's detachment and her brother's clash with the world. But as Rose grows up, she learns that there are some secrets even her taste buds cannot discern. The Particular Sadness of Lemon Cake is about the pain of loving those whom you know too much about, and the secrets that exist within every family. At once profound, funny, wise and sad, this is a novel to savour.