| My Bombay Kitchen: Traditional and Modern Parsi Home Cooking Contributor(s): King, Niloufer Ichaporia (Author), Waters, Alice (Foreword by) |
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ISBN: 0520249607 ISBN-13: 9780520249608 Publisher: University of California Press OUR PRICE: $35.96 Product Type: Hardcover - Other Formats Published: June 2007 Annotation: "Niloufer King's food is always delicious. Here she unravels her native Parsi cuisine with love and intelligence, revealing its secrets and the little touches that make her dishes stand out. Bravo!"--Paula Wolfert, author of "The Slow Mediterranean Kitchen" "With clever wit and panache, cook and culinary anthropologist, Niloufer King introduces us to one of India's most exceptional regional cuisines. Her market-inspired dishes have layers of flavor that immediately satiate your palate, yet leave you longing for the next bite. A gift of love from a passionate cook."--Gary Danko, Chef and Principle, Restaurant Gary Danko "Niloufer's "Bombay Kitchen" is a place of delight and seduction. The stories and recipes are beautifully crafted and spiked with wit and wisdom. From an exotic coconut milk and fish stew to a simple cucumber-ginger salad, to her grilled Thanksgiving turkey, each dish is a treasure."--Judy Rogers, chef and owner, Zuni Cafe "Full of evocative memories, tastes, smells, colors, places, kitchens, family, and friends--This is so much more than a cookbook!"--Diana Kennedy, author of "The Essential Cuisines of Mexico" "What a seductive book! Niloufer King goes straight to the heart of what food is all about and makes you want to rush to the kitchen to join her. I'd read this fascinating book for the sheer fun of it, even without any recipes-but oh, the recipes!"--Fran McCullough, editor of the "Best American Recipes" series |
| Additional Information |
| BISAC Categories: - Cooking | Regional & Ethnic - Indian & South Asian - Cooking | History |
| Dewey: 641.595 |
| LCCN: 2006037040 |
| Physical Information: 1.17" H x 7.58" W x 9.26" (1.88 lbs) 360 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: Chef Samin Nosrat's Top Ten Favorite Books for Vulture Winner, 2008 James Beard Foundation Book Award in Asian Cooking The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population--descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers. |