Food Is Love
Plant-Based Indian-Inspired Recipes to Feel Joy and Connection
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- $17.99
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- $17.99
Publisher Description
Explore the powerful connection between how you feel and what you eat in this inspired cookbook from acclaimed chef and Food Network champion Palak Patel.
Have you ever experienced tears of gratitude and joy after eating something? Received a kiss from a dessert that left you breathless? Tasted something so reminiscent that it brought you right back to a moment in time from your childhood?
Food can nourish us physically, but cooking and eating are also ways of connecting with our loved ones, expressing our affection for others, caring for ourselves, and celebrating life. For chef Palak Patel, cooking is the ultimate act of love. Born and raised in India and trained at the French Culinary Institute, Palak is inspired by her heritage and global travels. In Food is Love, she invites us to take a journey through the emotional landscape of food with plant-based, Indian-inspired recipes organized by the feelings they evoke: from joy and comfort, to nostalgia and love.
Do you want to express care? Are you feeling happy? Or do you want to experience inspiration? Perhaps you’re in need of comfort? Whatever your mood, and whatever you’re craving, you’ll find ample recipes to try in this beautiful vegan cookbook, such as:
Braised Vegetable DalGarlic NaanPunjabi KadhiPea and Pistachio FalafelRoasted Butternut Squash with Makani SauceLeek and Potato Chickpea FrittataRoasted Vindaloo Mushroom WrapsOmani Lime Almond CookiesSpiced Caramel Rice PuddingPeach Cardamom Buttermilk CakeMeyer Lemon Meringue Pie
Reawaken your love of food as you indulge in recipes that are as nourishing for your body as they are for your soul.
PUBLISHERS WEEKLY
Food Network Stars finalist Patel (The Chutney Life) digs deep into Indian cuisine in this nutritious outing. Patel's recipes showcase her inventiveness, as in idli made with rolled oats in place of the traditional fermented rice; her curiosity, demonstrated in a flavorful corn chowder based on a soup first tasted in Saudi Arabia; and her light touch in fusing different culinary traditions, as when she substitutes green apples for hard-to-find green mangos in the chundo chutney that features in a savory puff pastry tart. Organization, however, is less of a strong suit. Recipes are divided by "mood and emotion" into vague chapters such as "Joyful" or "Inviting," with little explanation as to why, for example, a chopped salad with sprouted lentils falls under the nostalgic section and Beyond burgers seasoned to taste like seekh kebabs are classified as comfort food. Still, the book's highlights, including the vegetarian "chicken" curry Patel made to win the Food Network show Beat Bobby Flay and a layered biryani with easy-to-follow instructions, outnumber its head-scratchers, like a recipe for an old fashioned cocktail and another for spiced popcorn, neither of which feel particularly on-theme. Patel's breezy tone keeps the whole thing upbeat and appealing. There are plenty of gems here.
