My Two Souths

Author: Asha Gomez
Publisher: Running Press
ISBN: 0762458291
Format: PDF, Docs
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2017 The Gourmand Awards National Winner: BEST INDIAN CUISINE 2017 James Beard Award Nominee 2017 Winner, Food 52's The Piglet Award My Two Souths takes you on a culinary journey with Chef Asha Gomez, from her small village in the Kerala region of southern India to her celebrated restaurants in Atlanta, and on into your kitchen. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of her childhood home. These "Two Souths" that are close to her heart are thousands of miles apart, yet share similarities in traditions, seasonings, and most importantly, an abiding appreciation of food as both celebration and comfort. Here she shares more than 125 recipes, including: Black Cardamom Smothered Pork Chop, Vivid Tomato and Cheese Pie, Kerala Fried Chicken and Waffles, Three Spice Carrot Cake.

My Two Souths

Author: Asha Gomez
Publisher: Running Press Book Publishers
ISBN: 076245783X
Format: PDF, ePub, Docs
Download Now

My Two Souths

Author: Asha Gomez
Publisher: Hachette UK
ISBN: 0762458291
Format: PDF, Mobi
Download Now
2017 The Gourmand Awards National Winner: BEST INDIAN CUISINE 2017 James Beard Award Nominee 2017 Winner, Food 52's The Piglet Award My Two Souths takes you on a culinary journey with Chef Asha Gomez, from her small village in the Kerala region of southern India to her celebrated restaurants in Atlanta, and on into your kitchen. Her singular recipes are rooted in her love of Deep-South cooking, as well as the Southern Indian flavors of her childhood home. These "Two Souths" that are close to her heart are thousands of miles apart, yet share similarities in traditions, seasonings, and most importantly, an abiding appreciation of food as both celebration and comfort. Here she shares more than 125 recipes, including: Black Cardamom Smothered Pork Chop, Vivid Tomato and Cheese Pie, Kerala Fried Chicken and Waffles, Three Spice Carrot Cake.

Big Food Big Love

Author: Heather L. Earnhardt
Publisher: Sasquatch Books
ISBN: 1632170620
Format: PDF, ePub
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When Heather Earnhardt opened her tiny, magical café, The Wandering Goose, in Seattle, she infused a little Southern comfort into the heart of a city that’s skies are often gray. Her specialty is biscuits, slathered with butter and homemade jam, piled high with fried chicken and bread-and-butter pickles, or country ham and an over-easy egg. In Big Food Big Love, this “red-dirt girl” shares stories from her childhood in the South and 130 recipes that contain a satisfying mix of nostalgic and traditional Southern favorites. Served up with a side of Southern charm, this is genuinely good and unfussy food that’s meant to be eaten with family and friends.

Essential Kerala Cook Book

Author: Vijayan Kannampilly
Publisher: Penguin UK
ISBN: 9351180026
Format: PDF, ePub, Mobi
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In recent times, the coconut-flavoured cuisine of the Malayalis has gained immense popularity. Appam and Istoo, Avial and Olan, Irachi Biryani and Pathiri, all these and more are now served in restaurants and homes all over India. In this collection, the author hilights recipes that are considered to be specialities of dofferent regions and communities of the state, from the typical vegetarian hindu dishes of Palakkad to the syrian christian delicacies of Tranvancore.

Floyd Cardoz Flavorwalla

Author: Floyd Cardoz
Publisher: Artisan Books
ISBN: 1579657117
Format: PDF, ePub, Mobi
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From the Winner of Top Chef Masters “A fun, fresh, and inspiring collection that deserves room on any self-respecting home cook’s bookshelf.” —Publishers Weekly, starred review At his many successful restaurants, including New York City’s famed Tabla, Floyd Cardoz built a name for himself by bringing extraordinary flavors to everyday foods and using spice to turn a dish into something distinct and memorable. In Floyd Cardoz: Flavorwalla, readers will learn how Cardoz amplifies the flavors in more than 100 recipes. The simple addition of mustard seed and lemon makes grilled asparagus a revelation; slow-cooking salmon with fennel and coriander takes it to another level. But this husband and dad has the same challenges we do when cooking for our families, for guests, and for special occasions. Here he presents the recipes he cooks at home, where even the humblest of ingredients—such as eggs, steak, and vegetables—benefit from his nuanced use of spice and simple yet impeccable techniques, making this book an indispensable resource for getting weeknight dinners on the table or for cooking a holiday meal. The standout recipes include Grilled Lamb Shanks with Salsa Verde; Shrimp with Spicy Tomato Sauce; Coconut Basmati Pilaf; Roasted Cauliflower with Candied Ginger, Pine Nuts, and Raisins; and Cardoz’s Tamarind Margaritas, of course.

The Basque Book

Author: Alexandra Raij
Publisher: Ten Speed Press
ISBN: 1607747626
Format: PDF, Kindle
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Whether it’s a perfectly ripe summer tomato served with just a few slivers of onion and a drizzle of olive oil, salt cod slowly poached in oil and topped with an emulsion of its own juices, or a handful of braised leeks scattered with chopped egg, Basque cooking is about celebrating humble ingredients by cooking them to exquisite perfection. Chefs Alexandra Raij and Eder Montero are masters of this art form, and their New York City restaurant Txikito is renowned for its revelatory preparations of simple ingredients. In this much-anticipated and deeply personal debut, Raij and Montero share more than one hundred recipes from Txikito—all inspired by the home cooking traditions of the Basque Country—that will change the way you cook. Dishes like Salt Cod in Pil Pil sauce have fewer than five ingredients yet will astonish you with their deeply layered textures and elegant flavors. By following Raij’s careful but encouraging instructions, you can even master Squid in Its Own Ink—a rite of passage for Basque home cooks, and another dish that will amaze you with its richness and complexity. The Basque Book is a love letter: to the Basque Country, which inspired these recipes and continues to inspire top culinary minds from around the world; to ingredients high and low; and to the craft of cooking well. Read this book, make Basque food, learn to respect ingredients—and, quite simply, you will become a better cook. - Food & Wine Magazine, Editor’s picks for Best of 2016

A Southerly Course

Author: Martha Hall Foose
Publisher: Clarkson Potter
ISBN: 9780307952608
Format: PDF, Docs
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In the highly anticipated follow-up to her bestselling Screen Doors & Sweet Tea, Martha Hall Foose shares recipes and stories that are even closer to her home and heart. A Southerly Course delves deep into Mississippi Delta flavors and foodways, where Martha finds inspiration in local ingredients—from figs and sweet potatoes to crawfish and venison. In her signature style, she pairs each recipe with an anecdote or words of advice, her memorable tales about each dish lingering long after the last bite has been polished off. Martha’s beloved Southern cuisine is a fresh take on homey favorites fiercely protected by the locals, including Skillet Fried Corn, Sweet Pickle Braised Pork Shoulder, and Blackberry Jelly Roll. Dishes such as Sweet-and-Sour Salsify and Peanut Chicken, on the other hand, reflect the influence other cuisines have had on Southern cooking. Martha’s lifelong bond with Mississippi is most apparent when she introduces her friends and family; she dedicates Burgundy Duck to a fiery group of women duck hunters called the Swamp Witches, while her cousin’s new wife inspires Korean-style Grilled Green Onions. And in recalling her former neighbor, the famed author Eudora Welty, she reveals the secret to a perfect Custard Pie. With more than 100 recipes and beautiful color photographs, this book is a wonderful, personal look into the South that Martha loves. Gather around her table in A Southerly Course for unforgettable food and vivid stories, both hallmarks in a rich Southern tradition. From the Hardcover edition.

One Spice Two Spice

Author: Floyd Cardoz
Publisher: Absolute
ISBN: 9781904573586
Format: PDF, ePub
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'One Spice, Two Spice' is a book for home cooks who wish to enjoy the flavours of India but who might have been intimidated by the unusual and numerous spices required.

The Hattie s Restaurant Cookbook Classic Southern and Louisiana Recipes

Author: Jasper Alexander
Publisher: The Countryman Press
ISBN: 1581575580
Format: PDF, ePub, Docs
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Explore Hattie’s Restaurant, from a tiny store-front venture to an iconic symbol of the Saratoga Springs community Hattie’s Restaurant has been bringing classic Southern cooking to Saratoga Springs, New York, since 1938, when Louisiana native Hattie Gray, then a household cook, saved up enough money to start Hattie’s Chicken Shack. Now, their traditional and timeless fare can grace your kitchen with the Hattie’s Restaurant Cookbook, by Hattie’s owner and chef Jasper Alexander. This book traces the restaurant’s history from the beginning to the present through recipes, anecdotes, and photographs. From downhome jambalaya to good old-fashioned fried chicken, Alexander seamlessly intertwines Hattie’s Southern roots with nostalgic homemade tastes, including: Fried Catfish Pimento Cheese Cajun Coleslaw Mississippi Salsa Sweet Potato Pie Enjoy these tasty Southern meals with your family and friends in the comfort of your own sweet home.