From sheermal to ciabatta, bhakri to baguette - welcome to the magical world of bread-making! There's something undeniably pleasurable about tearing into a soft, hot naan or biting into the light puffiness of a freshly baked brioche, but have you ever thought how wonderful it might be to make them yourself? In Crumbs! Saee Koranne-Khandekar recounts her journey of becoming a bread-maker (initial blunders notwithstanding), and hand-holds the average yeast-fearing, dough-despairing home cook through the deliciously satisfying experience of literally putting bread on their tables. Bite into this book for:
• the complete lowdown on the behaviour of yeast, varieties of Indian flours and their gluten strengths
• Thorough guidance on techniques - from kneading and shaping to proofing and baking
• step-by-step recipes for making a variety of breads and accompaniments
• fascinating stories about the history of bread and some of the oldest, most popular bakeries across the country. Illustrated with stunning photographs, this sumptuous book is a delightful introduction to the art of making bread."
With fast food and junk foods being the order of the day, thanks to our rushed modern existence, staying healthy is of prime importance. More often than not, we forego some of the most delicious food in order to stay healthy. Not anymore! It is not necessary to give up culinary delicacies to maintain good health. This book shows just how. The author offers recipes of dishes that are nutritious as well as low in calories and high on taste. This book takes readers on a journey of culinary experimentation with different recipes that can then be incorporated into a healthy lifestyle.
The recipes are divided into four sections:
• Vegetable Dishes
• Meat and Poultry Dishes
• Seafood Dishes and
These calorie-counted recipes will help you maintain a diet that includes various types of food, ensuring all your nutritional requirements are met. So, eat well and stay slim and healthy with Over 100 Fat-free Recipes.
'Tiffin', derived from 'tiffing', a historical British term for small meals or snacks to accompany a drink, is a staple meal in most Indian households. A popular television chef on the local Arlington cable network, Rukmini Srinivas, or 'Rukka', regularly whips up mouth-watering delicious tiffin for her viewers with an ease and prowess befitting a seasoned epicure.
In this delightful memoir-cum-cookbook, Rukka shares the memories and recipes of delectable food that she has cooked and eaten over many decades. Having traveled extensively-from Poona, Madras and Delhi to Berkeley, Stanford and Boston-she realized, at a very young age, the indispensability of authentic home-cooked food. She records here her emotional and deeply personal bond with food-from Chitappa's masala vadai and Appa's vegetable cutlet to bondas on Marina Beach, Narayana's bajji and Amma's Mysore pak. Alongside, she shares stories from her childhood in British Poona, of making vegetable cutlets with a Victorian meat grinder, college days in the Madras of a newly independent India, cooking for author R. K. Narayan and her travels around the world with her husband, the renowned social anthropologist, M. N. Srinivas. Like the traditional metal tiffin box, which has found its way into modern food, Rukka's pure-vegetarian recipes are an interesting amalgamation of old-school cooking techniques, with innovative twists. Including charming anecdotes and over a hundred easy-to-follow delicious recipes accompanied by evocative photographs, Tiffin is a richly satisfying feast for all those who believe in food, family and friendship.
Alison K. Smith examines changing attitudes, behaviors, and beliefs about the production and consumption of food in Russia from the late 18th century through the mid 19th century. She focuses on the way that competing ideas based either in traditional Russian practice or in new practices from the rational West became the basis for Russians understanding of themselves and their society. The Russians who participated in the process of self-definition were variously private authors and reformers or public servants of the Russian imperial state. Some had great success in creating a sense of themselves as ultimate authorities on a given topic.
For example, a series of cookbook authors developed a system of writing Russian cookbooks in ways that borrowed from, but were still quite different from, foreign sources. Others found the process of mediating these ideas more difficult; agricultural reformers, in particular, sometimes found traditional practices, now deemed irrational, hard to eliminate. "Recipes for Russia" looks at the process of nation building within the framework of the modern world that is, it looks at the way individuals sought to define their nationality not only against outside influences but also by incorporating those outside influences into some coherent, yet national, whole. While Smith looks at food as part of Russian culture, she also connects it with the social, legal, and economic background that formed the culture, while examining the pre-reform period in significant detail. As a result, Recipes for Russia illuminates the great changes of this period, both in the food habits of Russians and in their views of themselves and of their nation."
People across the length and breadth of the country have their own special blends that they use to add flavour to food. The right combination of spices is crucial to Indian cooking and is the reason why some dishes are so hard to resist. But why buy spice mixes when you can make them yourself! From traditional blends like veri-the tikki masala from Kashmir - and East Indian bottle masala-the specialty from Mumbai - to more commercial mixes like garam masala, kadhai masala and sambhar powder, India's first MasterChef Pankaj Bhadouria identifies fifty spice mixes from India and around the world in this one-of-a-kind book, putting the secret to great flavours within any cook's reach.
About the Author: Pankaj Bhadouria Is the winner of MasterChef India Season 1. A school teacher who quit a job of sixteen years to participate in the first season of the show, she has hosted the TV shows Chef Pankaj Ka Zayka, Kifayati Kitchen, 3 Course with Pankaj, Rasoi se-Pankaj Bhadouria ke Saath Sales Ka Baazigar and Health in 100. She was the first MasterChef winner across the global franchise to write an official MasterChef cookbook. Pankaj has written two more cookery books, Barbie : I am a Chef and Chicken from My Kitchen.
Pankaj is the face of the brands Knorr, Brooke Bond Taaza (HUL), Master Chef Travels with Cox and Kings and Eastern Masalas, a leading spice brand from south India. In August 2012, she launched the Pankaj Bhadouria Culinary Academy where she shares her love for the culinary arts with cooking enthusiasts, indulging in what she does best-teaching.