I Am From Here
Stories and Recipes from a Southern Chef
Seiten
2022
WW Norton & Co (Verlag)
978-1-324-00606-0 (ISBN)
WW Norton & Co (Verlag)
978-1-324-00606-0 (ISBN)
One of the South’s best chefs invites you to grill, stew and fry your own way to a more expansive and delicious dinner
A Vishwesh Bhatt dish conjures an evolving American South. Peanut Masala–Stuffed Baby Eggplant alongside fried okra, tossed in tangy chaat masala. Collard-Wrapped Catfish with a spicy Peanut Pesto. These much-loved dishes are stars on the menu at Snackbar in Oxford, Mississippi, where Bhatt has been the executive chef since 2009, earning Best Chef: South (2019 James Beard Awards) and induction into the Fellowship of Southern Farmers, Artisans, and Chefs in 2022. His food draws from his Indian heritage and is unpretentious, inventive and incredibly delicious.
I Am From Here organises 130 recipes by ingredient, emphasising staples, spices and vegetables that are as beloved on the Indian subcontinent as they are in the American South. Summer means okra, tomatoes, corn and peas. Winter brings sweet potatoes and greens: mustards, collards, kale and spinach. Rice is a constant throughout.
Bhatt vividly recounts the special meals cooked by his mother and grandmothers—vegetarian comfort food such as Khichadi, custardy rice pudding and Stewed Gujarati-Style Black-Eyed Peas—and presents them alongside dishes he’s shared with friends, colleagues and family across the decades. Recipes run the gamut from uncomplicated roast chicken and Citrus-Herb Rice Salad to dinner party–worthy Grilled Pork Tenderloin with Tandoori Spices.
Writing for the home cook, Bhatt includes recipes for making your own spice mixes, including a versatile chaat masala. A mix-and-match meal-planning guide will help you pair dishes for different occasions. And every ingredient is within reach even if you’re cooking far away from the warmth of Mississippi.
A Vishwesh Bhatt dish conjures an evolving American South. Peanut Masala–Stuffed Baby Eggplant alongside fried okra, tossed in tangy chaat masala. Collard-Wrapped Catfish with a spicy Peanut Pesto. These much-loved dishes are stars on the menu at Snackbar in Oxford, Mississippi, where Bhatt has been the executive chef since 2009, earning Best Chef: South (2019 James Beard Awards) and induction into the Fellowship of Southern Farmers, Artisans, and Chefs in 2022. His food draws from his Indian heritage and is unpretentious, inventive and incredibly delicious.
I Am From Here organises 130 recipes by ingredient, emphasising staples, spices and vegetables that are as beloved on the Indian subcontinent as they are in the American South. Summer means okra, tomatoes, corn and peas. Winter brings sweet potatoes and greens: mustards, collards, kale and spinach. Rice is a constant throughout.
Bhatt vividly recounts the special meals cooked by his mother and grandmothers—vegetarian comfort food such as Khichadi, custardy rice pudding and Stewed Gujarati-Style Black-Eyed Peas—and presents them alongside dishes he’s shared with friends, colleagues and family across the decades. Recipes run the gamut from uncomplicated roast chicken and Citrus-Herb Rice Salad to dinner party–worthy Grilled Pork Tenderloin with Tandoori Spices.
Writing for the home cook, Bhatt includes recipes for making your own spice mixes, including a versatile chaat masala. A mix-and-match meal-planning guide will help you pair dishes for different occasions. And every ingredient is within reach even if you’re cooking far away from the warmth of Mississippi.
A native of Ahmedabad, Gujarat, India, Vishwesh Bhatt has made his home in Oxford, Mississippi, for more than twenty years. As the executive chef of Snackbar, where he has cooked for the last twelve years, he was nominated for People’s Best New Chef by Food & Wine and won the 2019 James Beard Award for Best Chef: South.
| Erscheinungsdatum | 30.07.2022 |
|---|---|
| Vorwort | John Currence |
| Zusatzinfo | 100 full color throughout |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 224 x 274 mm |
| Gewicht | 1350 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| ISBN-10 | 1-324-00606-4 / 1324006064 |
| ISBN-13 | 978-1-324-00606-0 / 9781324006060 |
| Zustand | Neuware |
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Buch | Hardcover (2023)
Gräfe und Unzer (Verlag)
CHF 39,90
