by
Khanna, Vikas, 1971-, author.
Call Number
641.5954 KHA
Publication Date
2015
Summary
One of Vikas Khanna's favorite places in the world growing up was the garden he and his grandmother planted at their home in Amritsar, India. He would rush home from school to tend to the aromatic basil and cardamom, tomatoes, peas, and squash. His intimate knowledge of spices and produce would guide him on his journey to become the Michelin-starred chef at one of New York's most highly regarded Indian restaurants, Junoon. And this knowledge of nature's bounty and its seasons informs his inspiring and beautiful cookbook, in which vegetables are the star ingredients. Vegetables have always been integral to Indian cuisine, and Khanna's dishes expertly showcase their natural goodness, their flavor and color and hidden nuances. Khanna brings together traditional recipes, handed down over generations, alongside exciting new ones--for soups, salads, and starters; main courses; rice dishes and lentil dishes; breads; condiments; desserts; and drinks.
Format:
Books
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0.0737
by
Betancourt, Marian.
Call Number
641.59791
Publication Date
2009
Summary
<DIV><i>The New Native American Cuisine</i> is the first book to make this cuisine available to home cooks everywhere. Beautifully illustrated with rich full-color photographs of the resort and its restaurant and dishes, it presents more than fifty recipes for cocktails; small plates and main courses; soups and salads, fish, meat, game, vegetables, and desserts-from grilled elk chop with truffles and sweet corn panacotta with venison carpaccio, to buffalo tartare with prairie quail egg.</div>
Format:
Electronic Resources
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0.0737
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by
Sanmugam, Devagi.
Call Number
XX(155461.1)
Publication Date
2013
Summary
Flavorful and aromatic, Indian food boasts many health benefits in addition to being delicious. Indian cooking is known worldwide for its use of diverse and distinctive spices, creating colorful and flavorful dishes. Indian Favorites features over 40 easy, recipes to make some of the most flavorful food in south Asia. Featured in this cookbook are authentic recipes to make bread, desserts, eggs, fish, meat, poultry, rice, noodles, snacks, appetizers, and vegetables. Recipes include:Garlic naanMango lassiGulab jamunTandoori baked fishFragrant lamb curryMasala chickenLamb or mutton samosasOkra i
Format:
Electronic Resources
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0.0598
by
Sanmugan, Devagi.
Call Number
641.5954 SAN
Publication Date
2011
Summary
The Singapore Heritage Cookbook series documents and preserves the cultural and culinary heritage of the different ethnic groups in Singapore through recipes passed down from generation to generation.Each book is made up of two parts: An introduction that provides an overview of the history and culture of the community in Singapore and a selection of 55-65 recipes. This section will include traditional dishes, dishes that boast a distinct regional variation that makes them uniquely Singaporean as well dishes that have been adapted over time with lifestyle changes. A brief but informative headn
Format:
Electronic Resources
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0.0539
by
Mihesuah, Devon A.
Call Number
641.59297
Publication Date
2020
Summary
Featuring an array of tempting traditional Native recipes and practical advice about health, fitness, and activism, Recovering Our Ancestors' Gardens, by the acclaimed Choctaw author and scholar Devon A. Mihesuah, draws on the rich indigenous heritage of Native North America to offer a helpful guide to a healthier life. This edition is revised and updated..
Format:
Electronic Resources
Relevance:
0.0495
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