Amrikan
125 Recipes from the Indian American Diaspora
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5,0 • 2 đánh giá
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- 30,99 US$
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- 30,99 US$
Lời Giới Thiệu Của Nhà Xuất Bản
ONE OF THE BEST COOKBOOKS OF THE YEAR: Bon Appetit, Washington Post, New York Times, NPR, Saveur, Esquire, Wired, Los Angeles Times, KCRW Goodfood, Publisher's Weekly, Library Journal • ONE OF THE STRATEGIST'S BEST COOKBOOKS TO GIFT • ONE OF PADMA LAKSHMI'S PICKS FOR BEST COOKBOOK OF THE YEAR • AN EPICURIOUS BEST NEW SUMMER COOKBOOK • FINALIST FOR LIBBY'S COOKBOOK OF THE YEAR
"The great Khushbu Shah has provided brilliant, original, easy, and, most of all, delicious Indian American recipes that will dazzle anyone’s palate.”—Phil Rosenthal, TV writer, producer, and host of Somebody Feed Phil
“What is Indian food in America?”
In her eagerly anticipated debut cookbook, acclaimed food writer Khushbu Shah injects an electric and irresistible energy into the story of Indian food, with 125 recipes inspired by the cooking of the diaspora. From the savory and bold flavors of Achari Paneer Pizza to the ultimate home-cooked comfort meal, a pot of Spinach Tadka Dal with rice, Khushbu’s recipes are flavor-packed, party-pleasing, and wonderfully surprising. She invites readers on a journey far beyond butter chicken (though she has a stellar recipe for it), offering instructions for preparing meals, drinks, and desserts as diverse as Saag Paneer Lasagna, Classic Dosas, Keralan Fried Chicken Sandwiches, Pani Puri Mojitos, and a Masala Chai Basque Cheesecake. Khushbu makes it easy to dive in, equipping home cooks with a list of simple-to-find pantry staples alongside vibrant images, clever tips and tricks, and illuminating essays that introduce a thrilling voice in American food.
PUBLISHERS WEEKLY
Los Angeles–based food writer Shah wows in her debut cookbook, an attempt to define and document Indian American cuisine. Born to immigrant parents who had to adapt their recipes because of limited access to authentic Indian ingredients, Shah and generations of Indian Americans grew up eating blended fare featuring flavors from both cultures. Bold, flavorful, and only sometimes spicy, these recipes represent a cuisine that has been largely overlooked in the ever-growing Asian cooking boom in America. From delicious breakfast options including saag paneer frittatas and a beautiful shahi tukda French toast made with saffron, pistachios, and rose petals, these dishes are both toothsome and elegant. Shah showcases sandwiches, dosas and samosas, and rice and noodles, along with some surprising pizza options that will tantalize the taste buds and earn her a devoted following. Alongside such tempting entries as classic butter chicken, saag paneer lasagna, and spicy cilantro chutney mussels, she also aims to educate, with sidebars on eating meat and Indian drinking culture. To round out any meal, she finishes with appealing recipes for an array of chutneys, vegetables, beverages, and desserts. Complete with mouthwatering photos, the result is an alluring collection that every true foodie will embrace.
