The Soul of Spice: Exploring India's Vast Culinary Regions | 誠品線上

The Soul of Spice: Exploring India's Vast Culinary Regions

內容簡介

內容簡介 香料之魂：橫越印度的料理版圖無論你是料理新手，還是經驗豐富的廚師，這本食譜都將帶你走進如同印度本身般多元而迷人的風味世界。從濃郁滑順的奶油雞，到香氣四溢的印度香飯（Biryani），再到外酥內餡飽滿的薩莫薩（Samosa），每一道經典料理皆搭配清晰的步驟教學與專業烹飪技巧。不論是日常家常菜，還是招待親友的盛宴，都能輕鬆端出令人難忘的濃烈風味。本書收錄內容包括：超過 150 道來自印度各地的經典料理印度飲食文化與歷史介紹重要食材的詳細解析捕捉印度風情的精美攝影重新發現香料的魔力，解鎖經典料理背後的祕密，讓印度料理的靈魂在你的廚房中重現。不論你是美食愛好者、旅行者，或是對這片風味大地充滿好奇的人，這趟味覺旅程都將從此刻開始。作者 Keith Sarasin 為專研印度次大陸料理逾十年的主廚，曾與當地廚師、食物研究者與考古學家合作，深入探索印度料理的歷史與文化，並以此為基礎發展出獨具觀點的料理詮釋。「當一位美國主廚願意踏入印度廚房，堅持向印度女性學習，並挑戰將印度料理介紹給西方世界——他不是過於衝動，就是無比勇敢。」Perfect for both novice cooks and seasoned chefs, this cookbook features a collection of authentic recipes that are as diverse as India itself. Savor creamy butter chicken, master the art of biryani, and discover the irresistible crunch of samosas—all beautifully presented with step-by-step instructions and expert cooking tips. Whether you're preparing a comforting home meal or planning a feast for friends, each recipe promises bold and unforgettable flavors.Inside you’ll find:150+ recipes for classic dishes from every region of IndiaA history of Indian foodA detailed breakdown of fundamental ingredientsVibrant photography capturing the spirit of IndiaRediscover the magic of spices, learn the secrets behind iconic dishes, and bring the soul of Indian cooking to life. Whether you're a foodie, a traveler, or simply curious about this dynamic cuisine, your next flavorful adventure begins here.For over a decade, chef Keith Sarasin has studied food from the Indian subcontinent. From working with chefs, food researchers, and archeologists across the subcontinent, chef Keith's passion for the history, culture, and cuisine of the subcontinent drives his take on his dishes."When an American Chef willingly sets foot in an Indian kitchen, insists on training under an Indian woman and takes on the interminable challenge of introducing Indian food to the west —they’re either irrational or awfully brave."—Bruite Magazine India

作者介紹

作者介紹 Keith SarasinChef Keith Sarasin’s love for food was developed at a young age when he would cook for his mother using old cookbooks that were given to him by his grandmother. He began his culinary career at the age of 15, working at a local sub shop washing dishes and making sandwiches. As the years went on he worked his way up through the restaurant ranks, from Sous Chef to Executive Chef. Sarasin was a private chef before founding The Farmers Dinner in 2012.

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最佳賣點

最佳賣點 : 香料之魂：橫越印度的料理版圖
無論你是料理新手，還是經驗豐富的廚師，這本食譜都將帶你走進如同印度本身般多元而迷人的風味世界。
從濃郁滑順的奶油雞，到香氣四溢的印度香飯（Biryani），再到外酥內餡飽滿的薩莫薩（Samosa），每一道經典料理皆搭配清晰的步驟教學與專業烹飪技巧。

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