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Find a dazzling variety of recipes from around the world in this entertaining cookbook that combines life lessons and delectable meals—written by the host of Bravo's Top Chef and Hulu's Taste the Nation. Inspired by her travels to some of the most secluded corners of the planet, Padma Lakshmi shares the origins and secrets of her latest recipes for simple to prepare, international cuisine. She makes it easy to delight your guests with savory and sweet dishes such as Keralan Crab Cakes, Fresh Green Beans with Lentils and Coconut, Krispy Fried Chicken, BBQ Korean Short Ribs, and Chocolate Amaretto Ice Cream. By introducing a host of enticing flavors and spices, an everyday kitchen is transformed into a global one. Tangy Tart Hot & Sweet is both a culinary and personal scrapbook of Padma's life, highlighted by dazzling photography and evocative personal stories about her lifelong connection to food and cooking. From appetizers to entrées, soups to desserts—Tangy Tart Hot & Sweet is perfect for anyone who wants cooking to be easy, elegant, and unforgettable.
Find a dazzling variety of recipes from around the world in this entertaining cookbook that combines life lessons and delectable meals—written by the host of Bravo's Top Chef and Hulu's Taste the Nation. Inspired by her travels to some of the most secluded corners of the planet, Padma Lakshmi shares the origins and secrets of her latest recipes for simple to prepare, international cuisine. She makes it easy to delight your guests with savory and sweet dishes such as Keralan Crab Cakes, Fresh Green Beans with Lentils and Coconut, Krispy Fried Chicken, BBQ Korean Short Ribs, and Chocolate Amaretto Ice Cream. By introducing a host of enticing flavors and spices, an everyday kitchen is transformed into a global one. Tangy Tart Hot & Sweet is both a culinary and personal scrapbook of Padma's life, highlighted by dazzling photography and evocative personal stories about her lifelong connection to food and cooking. From appetizers to entrées, soups to desserts—Tangy Tart Hot & Sweet is perfect for anyone who wants cooking to be easy, elegant, and unforgettable.
From international model Padma Lakshmicomes a collection of low-fat recipes that are delicious and simple to prepare. New in paperback, a tie-in to the upcoming, 13 part series starring Padma Lakshmi, to air on the Food Network in September. As an international model, Padmas schedule often leaves her with very little time to cook; yet she manages to create healthy and delicious meals. From her family and experiences of travel, she has put together easy-to-prepare recipes for the health-conscious chef. Each dish can be prepared in thirty minutes or less.
Winner of The IACP 2019 First Book Award presented by The Julia Child Foundation Like Madhur Jaffrey and Marcella Hazan before her, Naz Deravian will introduce the pleasures and secrets of her mother culture's cooking to a broad audience that has no idea what it's been missing. America will not only fall in love with Persian cooking, it'll fall in love with Naz.” - Samin Nosrat, author of Salt, Fat, Acid, Heat: The Four Elements of Good Cooking Naz Deravian lays out the multi-hued canvas of a Persian meal, with 100+ recipes adapted to an American home kitchen and interspersed with Naz's celebrated essays exploring the idea of home. At eight years old, Naz Deravian left Iran with her family during the height of the 1979 Iranian Revolution and hostage crisis. Over the following ten years, they emigrated from Iran to Rome to Vancouver, carrying with them books of Persian poetry, tiny jars of saffron threads, and always, the knowledge that home can be found in a simple, perfect pot of rice. As they traverse the world in search of a place to land, Naz's family finds comfort and familiarity in pots of hearty aash, steaming pomegranate and walnut chicken, and of course, tahdig: the crispy, golden jewels of rice that form a crust at the bottom of the pot. The best part, saved for last. In Bottom of the Pot, Naz, now an award-winning writer and passionate home cook based in LA, opens up to us a world of fragrant rose petals and tart dried limes, music and poetry, and the bittersweet twin pulls of assimilation and nostalgia. In over 100 recipes, Naz introduces us to Persian food made from a global perspective, at home in an American kitchen.
The celebrity chef and Food Network star reveals his healthy side in this gorgeous cookbook that shows how to prepare fresh everyday foods in innovative—and delicious—ways.
From the Emmy-nominated host of the award-winning Top Chef, an A-to-Z compendium of spices, herbs, salts, peppers, and blends, with beautiful photography and a wealth of explanation, history, and cooking advice. “A beautiful book by Padma Lakshmi featuring an extensive catalogue and helpful recommendations on how best to use these ingredients to create full-flavored dishes. A great resource for any chef or home cook.” -- Eric Ripert Award-winning cookbook author and television host Padma Lakshmi, inspired by her life of traveling across the globe, brings together the world’s spices and herbs in a vibrant, comprehensive alphabetical guide. This definitive culinary reference book is illustrated with rich color photographs that capture the essence of a diverse range of spices and their authentic flavors. The Encyclopedia of Spices and Herbs includes complete descriptions, histories, and cooking suggestions for ingredients from basic herbs to the most exotic seeds and chilies, as well as information on toasting spices, making teas, and infusing various oils and vinegars. And no other market epitomizes Padma’s love for spices and global cuisine than where she spent her childhood—lingering in the aisles of the iconic gourmet food store Kalustyan’s, in New York City. Perfect for the holiday season and essential to any well-stocked kitchen or cooking enthusiast, The Encyclopedia of Spices and Herbs is an invaluable resource as well as a stunning and adventurous tour of some of the most wondrous and majestic flavors on earth.
Provides simple instructions on baking with children, including recipes for sweet and savory foods.
A vivid memoir of food and family, survival and triumph, Love, Loss, and What We Ate traces the arc of Padma Lakshmi’s unlikely path from an immigrant childhood to a complicated life in front of the camera—a tantalizing blend of Ruth Reichl’s Tender at the Bone and Nora Ephron’s Heartburn Long before Padma Lakshmi ever stepped onto a television set, she learned that how we eat is an extension of how we love, how we comfort, how we forge a sense of home—and how we taste the world as we navigate our way through it. Shuttling between continents as a child, she lived a life of dislocation that would become habit as an adult, never quite at home in the world. And yet, through all her travels, her favorite food remained the simple rice she first ate sitting on the cool floor of her grandmother’s kitchen in South India. Poignant and surprising, Love, Loss, and What We Ate is Lakshmi’s extraordinary account of her journey from that humble kitchen, ruled by ferocious and unforgettable women, to the judges’ table of Top Chef and beyond. It chronicles the fierce devotion of the remarkable people who shaped her along the way, from her headstrong mother who flouted conservative Indian convention to make a life in New York, to her Brahmin grandfather—a brilliant engineer with an irrepressible sweet tooth—to the man seemingly wrong for her in every way who proved to be her truest ally. A memoir rich with sensual prose and punctuated with evocative recipes, it is alive with the scents, tastes, and textures of a life that spans complex geographies both internal and external. Love, Loss, and What We Ate is an intimate and unexpected story of food and family—both the ones we are born to and the ones we create—and their enduring legacies.
NEW YORK TIMES BESTSELLER • In her first cookbook, Bon Appétit and YouTube star of the show Gourmet Makes offers wisdom, problem-solving strategies, and more than 100 meticulously tested, creative, and inspiring recipes. IACP AWARD WINNER • NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY The New York Times Book Review • Bon Appétit • NPR • The Atlanta Journal-Constitution • Salon • Epicurious “There are no ‘just cooks’ out there, only bakers who haven't yet been converted. I am a dessert person, and we are all dessert people.”—Claire Saffitz Claire Saffitz is a baking hero for a new generation. In Dessert Person, fans will find Claire’s signature spin on sweet and savory recipes like Babkallah (a babka-Challah mashup), Apple and Concord Grape Crumble Pie, Strawberry-Cornmeal Layer Cake, Crispy Mushroom Galette, and Malted Forever Brownies. She outlines the problems and solutions for each recipe—like what to do if your pie dough for Sour Cherry Pie cracks (patch it with dough or a quiche flour paste!)—as well as practical do’s and don’ts, skill level, prep and bake time, step-by-step photography, and foundational know-how. With her trademark warmth and superpower ability to explain anything baking related, Claire is ready to make everyone a dessert person.
Queer Eye for the Straight Guy's food-and-wine connoisseur, Ted Allen, presents a quick-reference cookbook-giving you the food you really want to cook and eat, and the know-how to pull it off with ease. "With most cookbooks, you could plow through 134 pages of complicated hors d'oeuvres, salads, and the author's philosophical musings about food before you get to the stuff you actually want to eat. Not here. I'm going to save you the trouble and get to the point right up front." These first sentences of the book sum up what Ted Allen's The Food You Want to Eat is all about-the tempting, delicious, satisfying fare you really want on your dinner table tonight, without the fuss and the formalities. Ted also delves into chapters on an array of fantastic salads that are a far cry from rabbit food; pastas featuring Italian classics like a great ziti with sausage and your basic pasta with red sauce, as well as easy Asian adventures such as cold soba noodles with sesame-peanut sauce; seafood for everyone who's afraid to cook fish; meats that range from an amazing marinated grilled pork tenderloin and killer chili to a classic pot roast and osso buco; vegetable recipes that will make you love broccoli in a whole new way; and desserts for after dinner-and breakfasts for after after dinner. This is the debut cookbook from one of the most engaging, most entertaining people ever to wield a spatula, filled with the incredibly simple, delicious real-life recipes for The Food You Want to Eat. In a word, mmmm.