Dosa Kitchen

Author : Nash Patel
Publisher : Clarkson Potter
ISBN 13 : 0451499107
Total Pages : 146 pages
Book Rating : 4.03/5 ( download)

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Download or read book Dosa Kitchen written by Nash Patel and published by Clarkson Potter. This book was released on 2018-06-05 with total page 146 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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!

Author : Siobhan Wallace
Publisher : Running Press
ISBN 13 : 0762448245
Total Pages : 288 pages
Book Rating : 4.41/5 ( download)

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Download or read book New York a la Cart written by Siobhan Wallace and published by Running Press. This book was released on 2013-04-02 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Divided into neighborhood sections (Uptown, Midtown, Downtown, the Boroughs, etc.) New York a la Cart will spotlight the best of the Big Apple's cart cuisine, profiling 50 vendors and including their most popular recipes. There are terrific "only in New York" stories here: the IBM exec who quit his six-figure job to flip Belgian waffles, the banquet hall chef who followed his dreams from Bangladesh to 46th Street, the second generation souvlaki masters carrying on their family traditions, among many others. With full-color photos that capture the local color as well as the delicious food, New York a la Cart is a celebration of the food-cart scene — but most importantly, offers more than 60 recipes so that readers can make their favorite street food at home.

Author : Sri Rao
Publisher : Houghton Mifflin Harcourt
ISBN 13 : 0544971256
Total Pages : 323 pages
Book Rating : 4.57/5 ( download)

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Download or read book Bollywood Kitchen written by Sri Rao and published by Houghton Mifflin Harcourt. This book was released on 2017 with total page 323 pages. Available in PDF, EPUB and Kindle. Book excerpt: A gorgeously illustrated cookbook pairing Bollywood classic and cult favorite movies with Indian menus and recipes in an amazingly illustrated cookbook which fans will adore

Author : Amy Kristine Lacey
Publisher : Abrams
ISBN 13 : 1683355830
Total Pages : 533 pages
Book Rating : 4.30/5 ( download)

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Download or read book Cali'flour Kitchen written by Amy Kristine Lacey and published by Abrams. This book was released on 2019-01-15 with total page 533 pages. Available in PDF, EPUB and Kindle. Book excerpt: A cookbook that uses cauliflower for delicious low-carb recipes for a variety of dietary needs, including gluten-free, vegan, Keto and Paleo. Cali’Flour Foods has helped millions transform splurge foods into superfoods. And now, their first cookbook, Cali’Flour Kitchen, offers guilt-free recipes for every carb craving--from French Onion Soup and Quiche Lorraine to pizza, cookies, enchiladas, and lasagna. Cali’Flour Kitchen is designed for people across the dietary spectrum, whether you’re eating vegan, dairy-free, keto, paleo, or a plant-based diet. For those suffering from health issues like diabetes and autoimmune diseases, this cookbook reintroduces favorites meals, reinventing them to include a full serving of vegetables. With more than 125 recipes and photos plus detailed how-tos on creating cauliflower crusts, rice, crisps, wraps, and zoodles, Cali’Flour Kitchen is all about indulging without compromising health. “Amy Lacey takes cooking healthfully with cauliflower to a whole other level . . . Every recipe is a surprise and whether you're cooking for yourself or trying to impress a crowd, there's something in this cookbook for everyone.” —Ali Maffucci, bestselling author and founder of Inspiralized “Amy Lacey has elevated the lowly cauliflower to rockstar status.” —Robb Wolf, bestselling author of The Paleo Solution and Wired to Eat “Amy doesn’t just focus on low-carb, she focuses on the benefits of cauliflower altogether. Amy puts it all together with this cauliflower wonderland!” —Thomas DeLauer, ketogenic diet expert and author of Intermittent Fasting Made Easy “These recipes make fueling up on power foods easy and delicious.” —Susan Hyatt, author of Bare

Author : Chitra Agrawal
Publisher : Ten Speed Press
ISBN 13 : 1607747359
Total Pages : 226 pages
Book Rating : 4.52/5 ( download)

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Download or read book Vibrant India written by Chitra Agrawal and published by Ten Speed Press. This book was released on 2017-03-21 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 (popcorn topped with curry leaf butter), creative desserts (banana, coconut, and cardamom ice cream), and refreshing drinks (chile watermelon juice with mint). Chitra provides numerous substitutions to accommodate produce seasonality, ingredient availability, and personal tastes. The majority of recipes are gluten-free and vegan or can be easily modified to adhere to those dietary restrictions. Whether you are a vegetarian or just looking for ways to incorporate more vegetarian recipes into your repertoire, Vibrant India is a practical guide for bringing delicious Indian home cooking to your table on a regular basis.

Author : Kevin Alexander
Publisher : Penguin
ISBN 13 : 0525558047
Total Pages : 386 pages
Book Rating : 4.40/5 ( download)

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Download or read book Burn the Ice written by Kevin Alexander and published by Penguin. This book was released on 2020-07-14 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Inspiring"—Danny Meyer, CEO, Union Square Hospitality Group; Founder, Shake Shack; and author, Setting the Table James Beard Award-winning food journalist Kevin Alexander traces an exhilarating golden age in American dining—with a new Afterword addressing the devastating consequences of the coronavirus pandemic on the restaurant industry Over the past decade, Kevin Alexander saw American dining turned on its head. Starting in 2006, the food world underwent a transformation as the established gatekeepers of American culinary creativity in New York City and the Bay Area were forced to contend with Portland, Oregon. Its new, no-holds-barred, casual fine-dining style became a template for other cities, and a culinary revolution swept across America. Traditional ramen shops opened in Oklahoma City. Craft cocktail speakeasies appeared in Boise. Poke bowls sprung up in Omaha. Entire neighborhoods, like Williamsburg in Brooklyn, and cities like Austin, were suddenly unrecognizable to long-term residents, their names becoming shorthand for the so-called hipster movement. At the same time, new media companies such as Eater and Serious Eats launched to chronicle and cater to this developing scene, transforming nascent star chefs into proper celebrities. Emerging culinary television hosts like Anthony Bourdain inspired a generation to use food as the lens for different cultures. It seemed, for a moment, like a glorious belle epoque of eating and drinking in America. And then it was over. To tell this story, Alexander journeys through the travails and triumphs of a number of key chefs, bartenders, and activists, as well as restaurants and neighborhoods whose fortunes were made during this veritable gold rush--including Gabriel Rucker, an originator of the 2006 Portland restaurant scene; Tom Colicchio of Gramercy Tavern and Top Chef fame; as well as hugely influential figures, such as André Prince Jeffries of Prince's Hot Chicken Shack in Nashville; and Carolina barbecue pitmaster Rodney Scott. He writes with rare energy, telling a distinctly American story, at once timeless and cutting-edge, about unbridled creativity and ravenous ambition. To "burn the ice" means to melt down whatever remains in a kitchen's ice machine at the end of the night. Or, at the bar, to melt the ice if someone has broken a glass in the well. It is both an end and a beginning. It is the firsthand story of a revolution in how Americans eat and drink.

Author : Liana Krissoff
Publisher : Abrams
ISBN 13 : 1647009960
Total Pages : 541 pages
Book Rating : 4.60/5 ( download)

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Download or read book In Praise of Home Cooking written by Liana Krissoff and published by Abrams. This book was released on 2023-03-28 with total page 541 pages. Available in PDF, EPUB and Kindle. Book excerpt: Award-winning cookbook author Liana Krissoff presents an evocatively written ode to home cooking with all the guidance you need to perfect your own easy-to-master family recipes Trusted cookbook author Liana Krissoff is back. Previously, she showed you fresh, clever canning recipes; modern slow-cooker recipes; and easy vegetarian crowd-pleasers. Now, Krissoff brings you In Praise of Home Cooking—fit for anyone looking to perfect the staples, parents who want to whip up something tasty, curious kids who want to learn grandma’s secret recipes, and everyone who has gotten tired of those absurdly labor-intensive recipes. To Krissoff, developing resourceful habits and perfecting uncomplicated dishes––a pot of fluffy rice and one of creamy beans, a seared steak and a colorful salad––are integral to living with great pleasure, and so she shows us the way. Krissoff explores these simple but vital subjects—ranging from how to start a fire in a clearing in the woods to making a simple but celebration-worthy layer cake, and even remembering to make a mug of hot cocoa just because it’s the first cold, gray day of fall—reminding us that appreciating these moments is key to a life well-lived. In this cookbook infused with memoir, there are charming step-by-step illustrations that demystify key kitchen skills, vibrant food photographs, and short essays that reveal keen insights gleaned from a life as a recipe tester, cookbook author, and mom interspersed among the recipes. The more than 85 recipes in this book are Krissoff’s essentials, perfected for your ease. They represent a chronicle of how she learned to cook but also of ongoing efforts to help her daughter develop a level of competence with improvisatory home cooking. From kneading your own yeasted bread dough to refining your classic tahini dressing, Krissoff brings you all the foolproof recipes you always wished you had, while offering insight into the meaning and beauty behind these simple moments.

Author : Krish Ashok
Publisher : Penguin Books
ISBN 13 : 9780143451372
Total Pages : 0 pages
Book Rating : 4.75/5 ( download)

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Download or read book Masala Lab written by Krish Ashok and published by Penguin Books. This book was released on 2021-04-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ever wondered why your grandmother threw a teabag into the pressure cooker while boiling chickpeas, or why she measured using the knuckle of her index finger? Why does a counter-intuitive pinch of salt make your kheer more intensely flavourful? What is the Maillard reaction and what does it have to do with fenugreek? What does your high-school chemistry knowledge, or what you remember of it, have to do with perfectly browning your onions? Masala Lab by Krish Ashok is a science nerd's exploration of Indian cooking with the ultimate aim of making the reader a better cook and turning the kitchen into a joyful, creative playground for culinary experimentation. Just like memorizing an equation might have helped you pass an exam but not become a chemist, following a recipe without knowing its rationale can be a sub-optimal way of learning how to cook. Exhaustively tested and researched, and with a curious and engaging approach to food, Krish Ashok puts together the one book the Indian kitchen definitely needs, proving along the way that your grandmother was right all along.

Author : Liana Krissoff
Publisher : Abrams
ISBN 13 : 168335107X
Total Pages : 471 pages
Book Rating : 4.78/5 ( download)

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Download or read book Slow Cook Modern written by Liana Krissoff and published by Abrams. This book was released on 2017-09-12 with total page 471 pages. Available in PDF, EPUB and Kindle. Book excerpt: Beloved for her fresh, modern canning recipes, Liana Krissoff is back with modern slow cooker recipes that are sophisticated, full of flavor and spice, and thoughtfully designed for those who wish to use their slow cookers on weekdays, when they can leave the Crock-Pot on all day. In Slow Cook Modern, Krissoff shares more than 150 recipes, including quick, fresh side dishes created for the adventurous home cook. All the slow cooker recipes are true 8-hour dishes, so you can actually prepare each dish in the morning and finish it quickly when you get home. The goal is to help people make complete meals with ease: Tarragon and Crème Fraîche Chicken with Cranberry-Orange Wild Rice, Curried Pork Loin with Roasted Squash and Scotch Bonnet Sauce, and more. Filled with recipes using real, fresh ingredients, Slow Cook Modern allows busy people with eclectic tastes to come home to a nourishing meal every night of the week.

Author : Nik Sharma
Publisher : Chronicle Books
ISBN 13 : 145218285X
Total Pages : 361 pages
Book Rating : 4.58/5 ( download)

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Download or read book The Flavor Equation written by Nik Sharma and published by Chronicle Books. This book was released on 2020-10-27 with total page 361 pages. Available in PDF, EPUB and Kindle. Book excerpt: Named one of the Best Fall Cookbooks 2020 by The New York Times, Eater, Epicurious, Food & Wine, Forbes, Saveur, Serious Eats, The Smithsonian, The San Francisco Chronicle, The Los Angeles Times, The Boston Globe, The Chicago Tribune, CNN Travel, The Kitchn, Chowhound, NPR, The Art of Eating Longlist 2021 and many more; plus international media attention including The Financial times, The Globe and Mail, The Telegraph, The Guardian, The Independent, The Times (U.K.), Delicious Magazine (U.K.), The Times (Ireland), and Vogue India and winner of The Guild of U.K. Food Writers (General Cookbook). Finalist for the 2021 IACP Cookbook Award. "The Flavor Equation" deserves space on the shelf right next to "Salt, Fat, Acid, Heat" as a titan of the how-and-why brigade."– The New Yorker "Deep and illuminating, fresh and highly informative... a most brilliant achievement." – Yotam Ottolenghi "[A] beautiful and intelligent book." – J. Kenji López-Alt, author The Food Lab and Chief Consultant for Serious Eats.com Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. The Flavor Equation demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes. In this groundbreaking book, Nik Sharma, scientist, food blogger, and author of the buzz-generating cookbook Season, guides home cooks on an exploration of flavor in more than 100 recipes. • Provides inspiration and knowledge to both home cooks and seasoned chefs • An in-depth exploration into the science of taste • Features Nik Sharma's evocative, trademark photography style The Flavor Equation is an accessible guide to elevating elemental ingredients to make delicious dishes that hit all the right notes, every time. Recipes include Brightness: Lemon-Lime Mintade, Saltiness: Roasted Tomato and Tamarind Soup, Sweetness: Honey Turmeric Chicken Kebabs with Pineapple, Savoriness: Blistered Shishito Peppers with Bonito Flakes, and Richness: Coconut Milk Cake. • A global, scientific approach to cooking from bestselling cookbook author Nik Sharma • Dives deep into the most basic of our pantry items—salts, oils, sugars, vinegars, citrus, peppers, and more • Perfect gift for home cooks who want to learn more beyond recipes, those interested in the science of food and flavor, and readers of Lucky Peach, Serious Eats, Indian-Ish, and Koreatown • Add it to the shelf with cookbooks like The Food Lab: Better Home Cooking Through Science by J. Kenji López-Alt; Ottolenghi Flavor: A Cookbook by Yotam Ottolenghi; and Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat.