| 作者 | Keith Sarasin |
|---|---|
| 出版社 | Cider Mill Press |
| 商品描述 | The Soul of Spice: Exploring India's Vast Culinary Regions：Savorcreamybutterchicken,mastertheartofbiryani,anddiscovertheirresistiblecrunchofsamosas—allbeautif |
內容簡介 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 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.
| 書名 / | The Soul of Spice: Exploring India's Vast Culinary Regions |
|---|---|
| 作者 / | Keith Sarasin |
| 簡介 / | The Soul of Spice: Exploring India's Vast Culinary Regions：Savorcreamybutterchicken,mastertheartofbiryani,anddiscovertheirresistiblecrunchofsamosas—allbeautif |
| 出版社 / | Cider Mill Press |
| ISBN13 / | 9780310160083 |
| ISBN10 / | |
| EAN / | 9780310160083 |
| 誠品26碼 / | 2683008134007 |
| 頁數 / | 400 |
| 裝訂 / | H:精裝 |
| 語言 / | 3:英文 |
| 尺寸 / | 25.4 x 20.3 cm |
| 級別 / | N:無 |
| 提供維修 / | 無 |
最佳賣點 : Perfect for both novice cooks and seasoned chefs, this cookbook features a collection of authentic recipes that are as diverse as India itself.