Rasika
Flavors of India
Seiten
2017
Ecco Press (Verlag)
978-0-06-243555-2 (ISBN)
Ecco Press (Verlag)
978-0-06-243555-2 (ISBN)
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A vibrant and sumptuous cookbook of innovative recipes and reinvented classics of modern Indian cuisine
Using traditional techniques as jumping-off points, Rasika incorporates local, seasonal ingredients to reinterpret dishes from one of the world’s richest and most varied cuisines.
A vibrant and sumptuous cookbook of innovative recipes and reinvented classics of modern Indian cuisine Using traditional techniques as jumping-off points, Rasika incorporates local, seasonal ingredients to reinterpret dishes from one of the world's richest and most varied cuisines. Inventive recipes like squash samosas, avocado chaat with banana, eggplant and sweet potato lasagna, and masala chai creme brulee accompany reimagined classics including chicken tikka masala, grilled mango shrimp, and goat biryani, rounding out Rasika's menu of beloved dishes and new favorites. With a wide range of vegetarian options and spanning the spectrum from beverages and appetizers to entrees, rices, breads, chutneys, and desserts, Rasika represents the finest of what Indian cuisine has to offer today. Authoritative and elegant even as it incorporates a diversity of flavorful influences, this is the essential cookbook for anyone seeking to cook groundbreaking Indian food.
With over 120 recipes and stunning four-color photographs, Rasika showcases the cuisine of one of Washington, DC's most popular and critically acclaimed restaurants, where visionary restaurateur Ashok Bajaj and James Beard Award-winning chef Vikram Sunderam transform Indian cooking into a fresh, modern dining experience.
Using traditional techniques as jumping-off points, Rasika incorporates local, seasonal ingredients to reinterpret dishes from one of the world’s richest and most varied cuisines.
A vibrant and sumptuous cookbook of innovative recipes and reinvented classics of modern Indian cuisine Using traditional techniques as jumping-off points, Rasika incorporates local, seasonal ingredients to reinterpret dishes from one of the world's richest and most varied cuisines. Inventive recipes like squash samosas, avocado chaat with banana, eggplant and sweet potato lasagna, and masala chai creme brulee accompany reimagined classics including chicken tikka masala, grilled mango shrimp, and goat biryani, rounding out Rasika's menu of beloved dishes and new favorites. With a wide range of vegetarian options and spanning the spectrum from beverages and appetizers to entrees, rices, breads, chutneys, and desserts, Rasika represents the finest of what Indian cuisine has to offer today. Authoritative and elegant even as it incorporates a diversity of flavorful influences, this is the essential cookbook for anyone seeking to cook groundbreaking Indian food.
With over 120 recipes and stunning four-color photographs, Rasika showcases the cuisine of one of Washington, DC's most popular and critically acclaimed restaurants, where visionary restaurateur Ashok Bajaj and James Beard Award-winning chef Vikram Sunderam transform Indian cooking into a fresh, modern dining experience.
| Erscheinungsdatum | 03.11.2017 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Gewicht | 1277 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 0-06-243555-8 / 0062435558 |
| ISBN-13 | 978-0-06-243555-2 / 9780062435552 |
| Zustand | Neuware |
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Buch | Hardcover (2023)
DK Verlag Dorling Kindersley
CHF 39,90
