My bombay kitchen

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Uiterlijk 2 november in huis

The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. This book includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. It presents various ideas, tastes, ingredients, and techniques with various menus.

"Niloufer King's food is always delicious. Here she unravels her native Parsi cuisine with love and intelligence, revealing its secrets and the little touches that make her dishes stand out. Bravo!"—Paula Wolfert, author of The Slow Mediterranean Kitchen

"With clever wit and panache, cook and culinary anthropologist, Niloufer King introduces us to one of India's most exceptional regional cuisines. Her market-inspired dishes have layers of flavor that immediately satiate your palate, yet leave you longing for the next bite. A gift of love from a passionate cook."—Gary Danko, Chef and Principle, Restaurant Gary Danko

“Niloufer’s Bombay Kitchen is a place of delight and seduction. The stories and recipes are beautifully crafted and spiked with wit and wisdom. From an exotic coconut milk and fish stew to a simple cucumber-ginger salad, to her grilled Thanksgiving turkey, each dish is a treasure.”—Judy Rogers, chef and owner, Zuni Café

"Full of evocative memories, tastes, smells, colors, places, kitchens, family, and friends—This is so much more than a cookbook!"—Diana Kennedy, author of The Essential Cuisines of Mexico

"What a seductive book! Niloufer King goes straight to the heart of what food is all about and makes you want to rush to the kitchen to join her. I'd read this fascinating book for the sheer fun of it, even without any recipes-but oh, the recipes!"—Fran McCullough, editor of the Best American Recipes series

The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population - descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.

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Rating: 0 / 5 | Prijs: € 27.5

The first canning manual and cookbook authored by michelin starred chef and vie restaurant owner paul virant featuring more than 100 recipespairing science with art paul virant presents expert preserving techniques sophisticated recipes and seasonal menus inspired by the award winning fare at hi Uiterlijk 28 oktober in huis .. MEER INFO

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Taal: en

Bindwijze: Hardcover

Oorspronkelijke releasedatum: 18 juni 2007

Aantal pagina's: 338

Illustraties: Met illustraties

Hoofdauteur: Niloufer King

Hoofduitgeverij: UNPR

Editie: 1

Extra groot lettertype: Nee

Product breedte: 191 mm

Product hoogte: 32 mm

Product lengte: 241 mm

Studieboek: Nee

Verpakking breedte: 190 mm

Verpakking hoogte: 238 mm

Verpakking lengte: 32 mm

Verpakkingsgewicht: 840 g

EAN: 9780520249608

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