Livres

Parsi: From Persia to Bombay: Recipes & Tales from the Ancient Culture

Farokh Talati, the renowned head chef of St. John Bread and Wine in London, embarked on a personal journey to pay homage to his Parsi heritage with the release of his latest cookbook titled Parsi: From Persia To Bombay: Recipes & Tales from the Ancient Culture. This book is a culmination of Chef Talati’s efforts to explore his family’s roots and the traditional Parsi dishes that were cooked by generations before him. Talati hopes that this book will be not only a tribute to the past but also an opportunity for others to reconnect with their heritage through food. The cookbook contains recipes from Chef Talati’s family, Parsis in India today, as well as classic Parsi dishes that have been adapted to suit contemporary tastes. En outre, Talati has included stories and anecdotes from his personal experiences to give the reader a better understanding of the culture that these recipes come from. From simple everyday meals to elaborate feasts for special occasions, readers can explore the intricate world of Parsi cuisine and learn how to recreate these dishes in their kitchens.

Masala: Recipes from India, the Land of Spices

Anita Jaisinghani’s debut cookbook, Masala: Recipes from India, the Land of Spices, showcases the vast breadth of flavors found in Indian cuisine. Anita, who hails from Gujarat, India, and is the award-winning chef of Houston’s Pondicheri restaurant, guides readers through a masterful exploration of traditional spices and ingredients used in India to create delicious yet healthy dishes. Following the Ayurveda principles of utilizing seasonal food and textures while emphasizing spices to enhance flavor without overwhelming it, readers can expect to be wowed with new recipes such as Saffron Citrus Pilaf, Coconut Lassi, Jackfruit Masala, Vindaloo Ribs, Avocado Mushroom Chilla, and Smoked Eggplant Raita.

This comprehensive cookbook covers a wide array of breakfast items infused with cinnamon water for a warming start to the day; light salads featuring cilantro and mint for a cooling balance; curries made from chicken, fish or pork; samosas; pakoras; naans; chutneys both sweet and savory; mango rice pudding with cardamom for an aromatic sweetness; as well as other classic Indian dishes. With clear explanations on sourcing spices and storing them correctly provided in addition to instructions that detail how to temper in hot oil using various spices and their order of use for optimal flavor development within a dish—Masala will provide readers with an invaluable toolkit for creating authentic Indian meals that they can enjoy at home.

Ammu: Indian Home Cooking to Nourish Your Soul

Ammu: Indian Home Cooking to Nourish Your Soul is a sumptuous collection of recipes from the family kitchen of activist chef, restaurateur, and cookbook author Asma Khan. She takes readers on a journey back to her childhood, revisiting the dishes her mother lovingly prepared for her and sharing the foods that bring her family comfort and joy today.

This special book is also a tribute to Asma’s Ammu – mother – through which she presents cherished recipes spanning generations, from simple home-cooked meals for everyday sustenance to lavish dishes for special occasions. Drawing upon her extensive knowledge and experience, Asma’s recipes all have one thing in common – bringing people together with food as a unifying force beyond differences in appearance, accent, race or background. The accompanying photographs are warm and inviting – from close-up images of cooked dishes to snapshots of memorable family gatherings – making it an ideal gift for cooks, food lovers or anyone wishing to explore Indian cuisine.

Ammu is a celebration of home cooking and the power of food to nourish both our bodies and our souls. With over 100 delicious recipes that are easy to follow yet full of flavor, this book brings joy into every kitchen it graces. Through stories rooted deep in the past, Asma hopes to encourage families around the world to create their memories by taking time out together over nourishing meals made with love.

Meat Free Mowgli: Simple & Delicious Plant-Based Indian Meals

Meat Free Mowgli: Simple & Delicious Plant-Based Indian Meals is the ideal cookbook for anyone looking to add a flavorful twist to their plant-based diet. Written by celebrity chef and restaurant owner Nisha Katona, this book contains traditional Indian recipes that have been modernized for today’s busy lives. The book organizes recipes by ingredient, allowing readers to quickly find meals that suit their tastes and dietary needs, as most recipes are vegan.

From roots to squashes, beans to lentils, and fruits to eggs and dairy products, Meat Free Mowgli features over 100 exciting dishes inspired by Nisha’s mother and grandmothers. Not only are these recipes easy to source ingredients for, they are also simple to prepare and incredibly healthy. With flavor-packed dishes that don’t sacrifice nutrition, this cookbook is sure to be a hit in any kitchen.

My Thali: A Simple Indian Kitchen by Joe Thottungal (Releases in 2023)

My Thali: A Simple Indian Kitchen by Joe Thottungal explores traditional South Indian cuisine and its joys. The book features a collection of 85 signature dishes inspired by Chef Joe’s home-cooked recipes and stories from his homeland of Kerala, providing readers with accessible ingredients and everyday cooking equipment to make a feast on a plate without compromising authenticity or flavor. From simple raitas to nourishing dals and fragrant curries, this cookbook celebrates the world of Indian cooking today with engaging tales from Joe’s past, connecting past and present.

Joe Thottungal is an award-winning Canadian chef who received his Certified Chef de Cuisine (CCC) designation before moving to Canada. His restaurant Coconut Lagoon won the gold at Taste Canada Awards in 2020, with Joe also receiving the Ottawa Chef of the Year award from the Canadian Culinary Federation in 2008 and top prize at Ottawa’s Gold Medal Plates competition in 2016. His passion for South Indian cuisine comes alive in My Thali which offers readers a comprehensive yet straightforward way to enjoy the flavors of thalis found throughout India. With each recipe accompanied by suggested menus for composing these “feasts on a plate,” My Thali provides an intimate experience of traditional Indian culture and shares tales from Joe’s journey as he delves deeper into his heritage through food.

Rambutan: Recipes from Sri Lanka

Rambutan: Recipes from Sri Lanka is a beautiful cookbook by Cynthia Shanmugalingam that offers readers an intimate look into Sri Lankan cuisine. A culinary sister to India, Sri Lanka is located just south of the country and features a variety of flavors, spices, and ingredients comparable to Indian cuisine. The book contains over 80 recipes from the author’s mother, grandmother, and other family members, as well as friends. These recipes feature classic Sri Lankan ingredients such as curry leaves and plantains while showcasing unique flavors like love cake and milk toffee. The author also provides insight into immigrant life through her stories which adds extra depth to the book.

Aside from the recipes, Shanmugalingam also takes readers on a journey through the history of Sri Lanka and its culture, offering information about various dishes such as Godamba Roti which is often served alongside other dishes. She also gives detailed instructions for each recipe so that even novice cooks can feel confident in their abilities when attempting them. All in all, Rambutan is sure to inspire home cooks everywhere with its vibrant photography and delicious flavors that evoke the warmth of home-cooked meals shared among family and friends.

I Am From Here: Stories and Recipes from a Southern Chef

I Am From Here: Stories and Recipes from a Southern Chef is an inspiring cookbook that brings together the flavors of the American South and Indian cuisine. Written by one of the region’s top chefs, Vishwesh Bhatt, this book features over 130 recipes that are flavorful and approachable for home cooks. Discover dishes such as Peanut Masala-Stuffed Baby Eggplant, Collard-Wrapped Catfish with Spicy Peanut Pesto, or Grilled Pork Tenderloin with Tandoori Spices – all made using ingredients found in many households across the globe. This book will help you create meals worthy of dinner parties but still simple enough to prepare on any day of the week.

The recipes in I Am From Here are all accompanied by helpful tips and hints for success, as well as what Bhatt calls “mix-and-match” meal planning: ideas on how to pair dishes together for different occasions. Each recipe also includes a list of essential ingredients, helping you ensure you have everything needed to make the dish before starting. With stories from his childhood, advice on making homemade spice mixes, and an exploration of the many flavors found within Southern cooking, Vishwesh Bhatt’s I Am From Here is sure to become an essential cookbook for your kitchen shelf. So take a journey with him through the American South – be inspired, enjoy the flavors that define it, and start

Plant-Based India: Nourishing Recipes Rooted in Tradition

Plant-Based India by Dr. Sheil Shukla is an incredible collection of vibrant, healthy, and traditional vegan recipes that will captivate your senses! With over 100 flavorful dishes to choose from, you can explore the timeless flavors of Indian cuisine without sacrificing quality or taste. These dishes are bursting with fresh produce, beautiful spices, and plant-based ingredients and are full of nourishing nutrients that support a healthy lifestyle. Dr. Shukla draws inspiration from Gujarati heritage to create new takes on classic vegetarian favorites such as Palak Tofu, Dal Makhani, and Chocolate Chai Mousse with Berries. So you won’t have to miss out on any flavor! Plant- Based India is a must-have for anyone wanting to add more color into their vegan diet in a truly authentic way.