Book: Chaat


In Chaat, Maneet Chauhan explores India’s most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the ...

  • Author : Maneet Chauhan
  • Publisher : Clarkson Potter
  • Release : 06 October 2020
  • Category: Cooking
  • Pages : 272
  • ISBN 13 : 9781984823892

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Book Chaat

Chaat Book Summary :

“A sumptuous whistle-stop tour of India’s diverse food ways. Maneet has penned a love letter to the best of Indian food.”—Padma Lakshmi, host and executive producer of Top Chef and Taste the Nation NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY Food Network • Salon • Epicurious • Garden & Gun • Wired Explore the bold flavors, regional dishes, and stunning scenery of India with over 80 recipes from Chopped judge and James Beard Award-winning chef Maneet Chauhan. In Chaat, Maneet Chauhan explores India’s most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amritsar. With breathtaking photography and delectable recipes, Chaat is a celebration of the diversity of India's food and people.

Book: Chaat


"--Padma Lakshmi, host and executive producer of Top Chef and Taste the Nation In Chaat, Maneet Chauhan explores India's most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country ...

  • Author : Maneet Chauhan
  • Publisher : Clarkson Potter
  • Release : 29 September 2020
  • Category: Cooking, Indic
  • Pages : 272
  • ISBN 13 : 9781984823885

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Book Chaat

Chaat Book Summary :

Explore the bold flavors, regional dishes, and stunning scenery of India with Chopped judge and James Beard Award-winning chef Maneet Chauhan. "A sumptuous whistle-stop tour of India's diverse food ways. Maneet has penned a love letter to the best of Indian food."--Padma Lakshmi, host and executive producer of Top Chef and Taste the Nation In Chaat, Maneet Chauhan explores India's most iconic, delicious, and fun-to-eat foods coming from and inspired by her discoveries during an epic cross-country railway journey that brought her to local markets, street vendors, and the homes of family and friends. From simple roasted sweet potatoes with star fruit, lemon, and spices to a fragrant layered chicken biryani rice casserole, and the flakiest onion and egg stuffed flatbreads, these recipes are varied, colorful, and expressive. Maneet weaves in personal stories and remembrances as well as historical and cultural notes as she winds her way from North to South and East to West, sharing recipes like Goan Fried Shrimp Turnovers, Chicken Momo Dumplings from Guwahati in Assam, Hyderabad's Spicy Pineapple Chaat, and Warm-Spiced Carrot and Semolina Pudding from Amristar. With breathtaking photography and delectable recipes, Chaat is a celebration of the diversity of India's food and people.

Book: Chaat Cookbook


And Everyone Has Tangy Tasty Memories Of The Street Or Locality Where They Have Eaten The Most Delectable Panipuri Or Pav Bhaji. In This Book Are Some Of My Favourite Recipes.

  • Author : Tarla Dalal
  • Publisher : Sanjay & Co
  • Release : 01 September 2000
  • Category: Uncategorized
  • Pages : 116
  • ISBN 13 : 8186469621

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Book Chaat Cookbook

Chaat Cookbook Book Summary :

Chaat &Every Indian Is Familiar With This Word And Has Tasted Chaat In Some Form Or The Other! And Everyone Has Tangy Tasty Memories Of The Street Or Locality Where They Have Eaten The Most Delectable Panipuri Or Pav Bhaji. In This Book Are Some Of My Favourite Recipes.

Book: Chai Chaat Chutney


Explore exciting new recipes from the streets of India's four biggest cities.

  • Author : Chetna Makan
  • Publisher : Mitchell Beazley
  • Release : 06 July 2017
  • Category: Cooking
  • Pages : 240
  • ISBN 13 : 9781784723033

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Book Chai  Chaat   Chutney

Chai Chaat Chutney Book Summary :

Explore exciting new recipes from the streets of India's four biggest cities.

Book: Vibrant India


Rounding out the book is an array of addictive snacks (popcorn topped with curry leaf butter), creative desserts (banana, coconut, and cardamom ice cream), and refreshing drinks (chile watermelon juice with mint).

  • Author : Chitra Agrawal
  • Publisher : Ten Speed Press
  • Release : 21 March 2017
  • Category: Cooking
  • Pages : 224
  • ISBN 13 : 9781607747352

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Book Vibrant India

Vibrant India Book Summary :

From the acclaimed chef and owner of Brooklyn Delhi, a debut cookbook focused on the celebrated vegetarian fare of South India. Lifelong vegetarian and chef Chitra Agrawal takes you on an epicurean journey to her mother’s hometown of Bangalore and back to Brooklyn, where she adapts her family’s South Indian recipes for home cooks. This particular style of Indian home cooking, often called the “yoga diet,” is light and fresh, yet satisfying and rich in bold and complex flavors. Grains, legumes, fresh produce, coconut, and yogurt—along with herbs, citrus, chiles, and spices—form the cornerstone of this delectable cuisine, rooted in vegetarian customs and honed over centuries for optimum taste and nutrition. From the classic savory crepe dosa, filled with lemony turmeric potatoes and cilantro coconut chutney, to new creations like coconut polenta topped with spring vegetables 'upma" and homemade yogurt, the recipes in Vibrant India are simple to prepare and a true celebration of color and flavor on a plate. Chitra weaves together the historical context behind the region’s cuisine and how she brought some of these age-old traditions to life thousands of miles away in Brooklyn during the city’s exciting food renaissance. Relying on her experience as a culinary instructor, Chitra introduces the essential Indian cooking techniques, tips, and ingredients you’ll need to prepare a full range of recipes from quick vegetable stir frys (corn, basil, and leeks flavored with butter, cumin, and black pepper), salads (citrus red cabbage and fennel slaw with black mustard seeds, curry leaves, and chile), yogurt raitas (shredded beets and coconut in yogurt), and chutneys and pickles (preserved Meyer lemon in chile brine) to hearty stews (aromatic black eyed peas, lentils, and greens), coconut curries (summer squash in an herby coconut yogurt sauce), and fragrant rice dishes (lime dill rice with pistachios). Rounding out the book is an array of addictive snacks (popco

Book: Tiffin


Bon Appetit praises: "[Tiffin is] the kind of book I'll keep picking up and referring back to, learning something new about Indian cuisine every time."

  • Author : Sonal Ved
  • Publisher : Black Dog & Leventhal
  • Release : 23 October 2018
  • Category: Cooking
  • Pages : 496
  • ISBN 13 : 9780316415774

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Book Tiffin

Tiffin Book Summary :

Open a continent of flavors with Tiffin, an extraordinarily beautiful cookbook that focuses on India's regional diversity. Named a New York Times 'Best Cookbook' of the year, it won three Gourmand World Cookbook Awards including 'Best Indian Cookbook.' Packed with gorgeous photographs and illustrations to make your mouth water, Tiffin unlocks the rich diversity of regional Indian cuisine for the home cook. Featuring more than 500 recipes are organized by region and then by course, Tiffin includes: vegetarian dishes hearty meat-filled dinners scrumptious seafood 10-minute dazzling appetizers impossibly easy homemade breads exotic desserts Even cooling complementary beverages Award-winning chef Floyd Cardoz writes in the foreword, "I love Indian cuisine, the variety it offers, the cooking techniques, and the use of flavor and texture. I want the world to enjoy and celebrate this multiplicity in food that India has to offer." Compiled and explicated by an experienced Indian cookery expert, Sonal Ved, these authentic dishes are rarely found in other cookbooks. Bon Appetit praises: "[Tiffin is] the kind of book I'll keep picking up and referring back to, learning something new about Indian cuisine every time."

Book: Dosa Kitchen


Dosa Kitchen shows you how to make this favorite comfort food at home with a master batter, plus 50 recipes for fillings, chutneys, and even cocktails to serve alongside.

  • Author : Nash Patel
  • Publisher : Clarkson Potter
  • Release : 05 June 2018
  • Category: Cooking
  • Pages : 144
  • ISBN 13 : 9780451499110

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Book Dosa Kitchen

Dosa Kitchen Book Summary :

Dosas, a popular Indian street food, are thin, rice- and lentil-based pancakes that can be stuffed with or dipped into a variety of flavorful fillings. Dosa Kitchen shows you how to make this favorite comfort food at home with a master batter, plus 50 recipes for fillings, chutneys, and even cocktails to serve alongside. Dosas are endlessly adaptable to all tastes and dietary restrictions: naturally fermented and gluten-free, they are easy to make vegetarian, vegan, and dairy-free as well. With dishes featuring traditional Indian flavors, like Masala Dosa and Pork Vindaloo Dosa, as well as creative twists, like the Dosa Dog and the Cream Cheese, Lox, and Caper Dosa Wrap, any kitchen can become Dosa Kitchen!

Book: Ideas in Food


This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible.

  • Author : Aki Kamozawa
  • Publisher : Clarkson Potter
  • Release : 28 December 2010
  • Category: Cooking
  • Pages : 320
  • ISBN 13 : 9780307719744

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Book Ideas in Food
Score: 2.5
From 2 Ratings

Ideas in Food Book Summary :

Alex Talbot and Aki Kamozawa, husband-and-wife chefs and the forces behind the popular blog Ideas in Food, have made a living out of being inquisitive in the kitchen. Their book shares the knowledge they have gleaned from numerous cooking adventures, from why tapioca flour makes a silkier chocolate pudding than the traditional cornstarch or flour to how to cold smoke just about any ingredient you can think of to impart a new savory dimension to everyday dishes. Perfect for anyone who loves food, Ideas in Food is the ideal handbook for unleashing creativity, intensifying flavors, and pushing one’s cooking to new heights. This guide, which includes 100 recipes, explores questions both simple and complex to find the best way to make food as delicious as possible. For home cooks, Aki and Alex look at everyday ingredients and techniques in new ways—from toasting dried pasta to lend a deeper, richer taste to a simple weeknight dinner to making quick “micro stocks” or even using water to intensify the flavor of soups instead of turning to long-simmered stocks. In the book’s second part, Aki and Alex explore topics, such as working with liquid nitrogen and carbon dioxide—techniques that are geared towards professional cooks but interesting and instructive for passionate foodies as well. With primers and detailed usage guides for the pantry staples of molecular gastronomy, such as transglutaminase and hydrocolloids (from xanthan gum to gellan), Ideas in Food informs readers how these ingredients can transform food in miraculous ways when used properly. Throughout, Aki and Alex show how to apply their findings in unique and appealing recipes such as Potato Chip Pasta, Root Beer-Braised Short Ribs, and Gingerbread Soufflé. With Ideas in Food, anyone curious about food will find revelatory information, surprising techniques, and helpful tools for cooking more cleverly and creatively at home.

Book: Serendip


Acclaimed chef Peter Kuruvita has reached deep into kitchen experiences with his grandmother and aunties, and has travelled the markets and stalls of the lush green island, to bring us this comprehensive collection of Sri Lankan recipes and ...

  • Author : Peter Kuruvita
  • Publisher : Allen & Unwin
  • Release : 09 May 2021
  • Category: Cookery, Sri Lankan
  • Pages : 255
  • ISBN 13 : 9781741963649

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Book Serendip
Score: 5
From 1 Ratings

Serendip Book Summary :

Serendip takes us on a rich and rewarding journey through Sri Lanka.s traditional foods, its family-oriented culture and its colourful approach to life.

Book: Maximum Flavor


The frequently quoted husband-and-wife team behind the kitchen science blog Ideas in Food draws on molecular gastronomy expertise as gleaned from large and small companies and restaurants to provide home cooks with 125 insightful recipes ...

  • Author : Aki Kamozawa
  • Publisher : Clarkson Potter
  • Release : 09 May 2021
  • Category: Cooking
  • Pages : 255
  • ISBN 13 : 9780770433215

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Book Maximum Flavor

Maximum Flavor Book Summary :

The frequently quoted husband-and-wife team behind the kitchen science blog Ideas in Food draws on molecular gastronomy expertise as gleaned from large and small companies and restaurants to provide home cooks with 125 insightful recipes that use everyday ingredients.

Book: Dishoom


Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. 'This book is a total delight. The photography, the recipes and above all, the stories.

  • Author : Shamil Thakrar
  • Publisher : Bloomsbury Publishing
  • Release : 01 October 2020
  • Category: Cooking
  • Pages : 320
  • ISBN 13 : 9781526635662

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Book Dishoom

Dishoom Book Summary :

THE SUNDAY TIMES BESTSELLER 'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. As you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. 'This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase' Nigel Slater