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Zusatztext “If you are a cook looking to expand your repertoire, a fan of reading cookbooks, or a social historian looking for some background information on Parsi culture—you can’t go wrong with My Bombay Kitchen ! The recipes in this collection run from the sublime to the exotic, and you will be hard pressed not to discover several new favorites that you will find it impossible to do without.” Informationen zum Autor Niloufer Ichaporia King is an independent scholar. Klappentext "I keep my copy of My Bombay Kitchen safely tucked away on a bookshelf on the wall in my kitchen. I've used it often and still go back to it, just for Niloufer's prose or her recipes. They still fill that void when I get homesick for Mumbai and the parts that make it so endearing to me."--Nik Sharma, San Francisco Chronicle "I can never get enough of Niloufer's recipes."--Samin Nosrat, Vulture "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 Zusammenfassung Chef Samin Nosrat’s Top Ten Favorite Books for Vulture Winner, 2008 James Beard Foundation Book Award in Asian Cooking 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. Inhaltsverzeichnis foreword by alice waters / ix acknowledgments / xiii Kitchens! Equipment! and the Basics 27 Beginnings 49 Soups 73 Eggs 83 Fish and Seafood 93 Meat and Poultry 111 Rice and Dal 161 Vegetables 185 Salads 211 Chutneys! Pickles! and Relishes 221 Sweets and Desserts 241 Drinks 269 menus / 281 glossary / 289 sources / 315 further reading / 317 index / 323 ...
Summary
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.
