Spices & seasons - Libroj.org

373 paĝoj

Lingvo: English

Eldonita je 24-a de junio 2014

ISBN:: 978-0-7818-1331-0
Numero OCLC:: 1001923956

(1 recenzo)

In Spices and Seasons, Simple Sustainable Indian Flavors

Rinku Bhattacharya combines her two great loves―Indian cooking and sustainable living―to give readers a simple, accessible way to cook seasonally, locally, and flavorfully. Inspired by the bounty of local produce, mostly from her own backyard, Rinku set out to create recipes for busy, time-strapped home cooks who want to blend Indian flavors into nutritious family meals.

Arranged in chapters from appetizers through desserts, the cookbook includes everything from small bites, soups, seafood, meat and poultry, and vegetables, to condiments, breads, and sweets. You’ll find recipes for tempting fare like “Mango and Goat Cheese Mini Crisps,” “Roasted Red Pepper Chutney,” “Crisped Okra with Dry Spice Rub,” “Smoky Roasted Eggplant and Tomato Puree,” and “Red Harvest Masala Cornish Hens,” to name a few.

As exotic and enticing as these recipes sound, the ingredients are easily found and the instructions are simple. Rinku encourages readers …

In Spices and Seasons, Simple Sustainable Indian Flavors

Rinku Bhattacharya combines her two great loves―Indian cooking and sustainable living―to give readers a simple, accessible way to cook seasonally, locally, and flavorfully. Inspired by the bounty of local produce, mostly from her own backyard, Rinku set out to create recipes for busy, time-strapped home cooks who want to blend Indian flavors into nutritious family meals.

Arranged in chapters from appetizers through desserts, the cookbook includes everything from small bites, soups, seafood, meat and poultry, and vegetables, to condiments, breads, and sweets. You’ll find recipes for tempting fare like “Mango and Goat Cheese Mini Crisps,” “Roasted Red Pepper Chutney,” “Crisped Okra with Dry Spice Rub,” “Smoky Roasted Eggplant and Tomato Puree,” and “Red Harvest Masala Cornish Hens,” to name a few.

As exotic and enticing as these recipes sound, the ingredients are easily found and the instructions are simple. Rinku encourages readers to explore the bounty of their local farms and markets, and embrace the rich flavors of India to cook food that is nutritious, healthy, seasonal and most importantly, delicious.

1 eldono

Stephanie Jane recenzis Spices & seasons de Rinku Bhattacharya

A keeper cookbook

5 steloj

Rinku Battacharya now lives in New York state so in Spices And Seasons she blends together recipes that make the most of New York's seasonal produce with rich Indian culinary heritage. I loved the sheer variety of dishes and was swiftly enticed by the delicious colour photographs and Battacharya's straightforward style. Each section is introduced with a fascinating short essay discussing aspects of her food philosophy, her family's influences - both Indian and American - on her cookery, and the history of some of the forthcoming recipes. Despite the strong American slant, I found most of the recipes suitable for a European cook like me! Indian ingredients are widely available in the UK at least and I was already familiar with a number of the dishes from Indian restaurant visits. Launching into my own Indian cookery journey with Rinku has been great fun!

Recipes are grouped by logical subjects and …

Rinku Battacharya now lives in New York state so in Spices And Seasons she blends together recipes that make the most of New York's seasonal produce with rich Indian culinary heritage. I loved the sheer variety of dishes and was swiftly enticed by the delicious colour photographs and Battacharya's straightforward style. Each section is introduced with a fascinating short essay discussing aspects of her food philosophy, her family's influences - both Indian and American - on her cookery, and the history of some of the forthcoming recipes. Despite the strong American slant, I found most of the recipes suitable for a European cook like me! Indian ingredients are widely available in the UK at least and I was already familiar with a number of the dishes from Indian restaurant visits. Launching into my own Indian cookery journey with Rinku has been great fun!

Recipes are grouped by logical subjects and there are multiple indexes at the back of the book which are a fantastically useful idea. Cooks can search by main ingredient or by dietary requirement, for example Gluten Free recipes or Vegan and Vegetarian recipes. As a vegan I didn't attempt any of the meat recipes, but have spent the past month making several of the vegan (and veganised vegetarian) ones as well as exploring making chutneys and pickles, refining my flatbread making skills. The photo here is my Aloo Gobi dinner served with Coconut Green Beans and Beetroot Chutney. An enticingly colourful meal with a satisfying blend of flavours!

I was a little overwhelmed at the start by some of the longer ingredient lists, but we actually already had jars of most of the spices and it is a delight, having chosen a recipe suitable for the current time of the book, to be eating food in tune with the season. Emotionally it feels 'right' to eat spring greens and new potatoes in springtime. Spices And Seasons is definitely a keeper cookbook and, while the ebook is absolutely fine to use, I would recommend cooks treat themselves to the beautiful physical book.

Temoj

Spices
India Cooking