Mumbai Modern
Vegetarian Recipes Inspired by Indian Roots and California Cuisine
Seiten
2021
Countryman Press Inc. (Verlag)
978-1-68268-628-7 (ISBN)
Countryman Press Inc. (Verlag)
978-1-68268-628-7 (ISBN)
Tradition meets innovation in this celebration of Indian cuisine made for the American kitchen.
Many of us love the flavours of Indian food but are intimidated by the idea of cooking it ourselves. Amisha Gurbani teaches home cooks to embrace spice and build dishes that play with sweet, spicy, sour and savoury flavours. Inspired by the spices and dishes of her native India and the produce-forward cooking style of her adopted home in California’s Bay Area, Gurbani’s culinary creations are remarkable for their unique flavour pairings.
Mumbai Modern offers 100 recipes, complete with Gurbani’s stunning photographs, including breakfasts (whole wheat pancakes with ghee-sautéed banana and cardamom); appetisers and salads (lentil fritters and yoghurt sauce); mains (masala veggie burgers); bread, rice and snacks (poori, roti, panzanella); sauces, dips and jams (avocado cilantro pepita sauce); desserts (blood orange and hibiscus tart) and drinks (kumquat ginger cinnamon whisky sour).
Many of us love the flavours of Indian food but are intimidated by the idea of cooking it ourselves. Amisha Gurbani teaches home cooks to embrace spice and build dishes that play with sweet, spicy, sour and savoury flavours. Inspired by the spices and dishes of her native India and the produce-forward cooking style of her adopted home in California’s Bay Area, Gurbani’s culinary creations are remarkable for their unique flavour pairings.
Mumbai Modern offers 100 recipes, complete with Gurbani’s stunning photographs, including breakfasts (whole wheat pancakes with ghee-sautéed banana and cardamom); appetisers and salads (lentil fritters and yoghurt sauce); mains (masala veggie burgers); bread, rice and snacks (poori, roti, panzanella); sauces, dips and jams (avocado cilantro pepita sauce); desserts (blood orange and hibiscus tart) and drinks (kumquat ginger cinnamon whisky sour).
Amisha Dodhia Gurbani is a computer engineer, recipe developer, photographer, food blogger, and the creator of The Jam Lab. Born in Mumbai, she moved to the United States in 1999. She lives in the Bay Area with her family.
| Erscheinungsdatum | 06.12.2021 |
|---|---|
| Zusatzinfo | 120 photographs |
| Verlagsort | Woodstock |
| Sprache | englisch |
| Maße | 213 x 262 mm |
| Gewicht | 1305 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen |
| ISBN-10 | 1-68268-628-0 / 1682686280 |
| ISBN-13 | 978-1-68268-628-7 / 9781682686287 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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