Dishoom
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| Author | : Shamil Thakrar |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 726 |
| Release | : 2019-09-05 |
| Genre | : Cooking |
| ISBN | : 1408890666 |
THE SUNDAY TIMES BESTSELLER 'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. As you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. 'This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase' Nigel Slater
| Author | : America's Test Kitchen |
| Publisher | : America's Test Kitchen |
| Total Pages | : 369 |
| Release | : 2015-10-13 |
| Genre | : Cooking |
| ISBN | : 1940352010 |
A provocative, handpicked collection of relevant (and surprising) essential recipes for today’s cook. We have countless recipes at our disposal today but what are the real keepers, the ones that don’t just feed us when we’re hungry or impress our friends on Saturday night, but inspire us to get into the kitchen? At the forefront of American cooking for more than 20 years, the editors at America’s Test Kitchen have answered this question in an essential collection of recipes that you won’t find anywhere else: 100 Recipes Everyone Should Know How to Make. Organized into three recipe sections—Absolute Essentials, Surprising Essentials, and Global Essentials—each recipe is preceded by a thought-provoking essay that positions the dish. For example, Treating Pasta Like Rice Simplifies Everything; A Covered Pot Is a Surprisingly Good Place to Roast a Chicken; and Re-imagine Pie in a Skillet to Simplify the Process. You’ll find useful workday recipes like a killer tomato sauce that’s almost as easy as opening a jar of the store-bought stuff; genius techniques for producing amazing flavor—try poaching chicken breasts over a garlic-and-soy- spiked brine (trust us, it’s that good); and familiar favorites reinvigorated—the best beef stew comes from Spain (and it’s even easier to make than the stateside stew you’ve been eating for years). Gorgeous photography (shot right in the test kitchen) accompanies every recipe, revealing the finished dish as well as highlights of its preparation. Likely to stir debate among anyone interested in food and cooking, 100 Recipes Everyone Should Know How to Make provides a snapshot of how we cook today and will galvanize even the most jaded cook to get into the kitchen.
| Author | : Shamil Thakrar |
| Publisher | : Bloomsbury Publishing |
| Total Pages | : 320 |
| Release | : 2020-10-01 |
| Genre | : Cooking |
| ISBN | : 1526635666 |
THE SUNDAY TIMES BESTSELLER 'A love letter to Bombay told through food and stories, including their legendary black daal' Yotam Ottolenghi At long last, Dishoom share the secrets to their much sought-after Bombay comfort food: the Bacon Naan Roll, Black Daal, Okra Fries, Jackfruit Biryani, Chicken Ruby and Lamb Raan, along with Masala Chai, coolers and cocktails. As you learn to cook the comforting Dishoom menu at home, you will also be taken on a day-long tour of south Bombay, peppered with much eating and drinking. You'll discover the simple joy of early chai and omelette at Kyani and Co., of dawdling in Horniman Circle on a lazy morning, of eating your fill on Mohammed Ali Road, of strolling on the sands at Chowpatty at sunset or taking the air at Nariman Point at night. This beautiful cookery book and its equally beautiful photography will transport you to Dishoom's most treasured corners of an eccentric and charming Bombay. Read it, and you will find yourself replete with recipes and stories to share with all who come to your table. 'This book is a total delight. The photography, the recipes and above all, the stories. I've never read a book that has made me look so longingly at my suitcase' Nigel Slater
| Author | : Paul Saltzman |
| Publisher | : Insight Editions |
| Total Pages | : 0 |
| Release | : 2018-02-13 |
| Genre | : Photography |
| ISBN | : 9781683831457 |
In 1968, the Beatles went to Rishikesh, India, studied transcendental meditation, and wrote music. These intimate photos are the only record of their time in this sacred retreat. This new edition of The Beatles in India brings intimate images of the group, taken at an ashram in Rishikesh, India, to a wider audience than ever before. No photographers or press were allowed at Maharishi Mahesh Yogi’s ashram in the foothills of the Himalayas, but the Beatles had no objection to fellow visitor Paul Saltzman freely snapping pictures during their time there. This unprecedented access resulted in an extensive collection of intimate photos of the world’s most beloved rock band during one of their most serene and productive periods, only two years before the official dissolution of the group. Containing a wide-ranging narrative by Saltzman—about everything from the story of how “Dear Prudence” came to be to George Harrison’s description of the first time he picked up a sitar—this unique and exclusive exploration of one of the Beatles’ most tender and bittersweet periods is a must-have for all fans of the legendary rock group.
| Author | : Aleksandra Crapanzano |
| Publisher | : Ten Speed Press |
| Total Pages | : 322 |
| Release | : 2016-10-11 |
| Genre | : Cooking |
| ISBN | : 1607748142 |
From an award-winning food writer comes this intimate portrait of London—the global epicenter of cuisine— with 100 recipes from the city's best restaurants, dessert boutiques, tea and coffee houses, cocktail lounges, and hole-in-the-wall gems—all lovingly adapted for the home kitchen. Once known for its watery potatoes, stringy mutton, and grayed vegetables, London is now considered to be the most vibrant city on the global food map. The London Cookbook reflects the contemporary energy and culinary rebirth of this lively, hip, sophisticated, and very international city. It is a love letter to the city and an insider's guide to its most delicious haunts, as well as a highly curated and tested collection of the city's best recipes. This timeless book explores London's incredibly diverse cuisine through an eclectic mix of dishes, from The Cinnamon Club's Seared Aubergine Steaks with Sesame and Tamarind to the River Cafe's Tagliatelle with Lemon, and from Tramshed's Indian Rock Chicken Curry to Nopi's Sage and Cardamom Gin. Striking the perfect balance between armchair travel and approachable home cooking, The London Cookbook is both a resource and keepsake, a book as much for the well-travelled cook as for the dreaming novice.
| Author | : Dan Toombs |
| Publisher | : Hardie Grant Publishing |
| Total Pages | : 693 |
| Release | : 2020-10-01 |
| Genre | : Cooking |
| ISBN | : 1787134644 |
The Curry Guy Bible brings together 200 of Dan Toombs' classic dishes, developed over more than two decades of eating his way around Indian restaurants, takeaways and food stalls. Fans of The Curry Guy love his recipes – because they *really* work, tasting just like your curryhouse favourites. For the first time Dan offers 150 of his most popular recipes in one place, everything from Chicken Tikka Masala to Lamb Rogan Josh, Saag Paneer to Vegetable Samosas, Tandoori King Prawns to Shawarma Kebabs. Plus there are 50 brand-new, mouthwatering recipes that you won't find anywhere else. Here are all the starters, sides, curries, grills, breads, chutneys and rice dishes you will ever need, including some exciting new veggie options. With a guide to essential ingredients and simple cooking tips throughout, The Curry Guy Bible is the only curry cookbook you will ever need.
| Author | : David Airey |
| Publisher | : Rockport Publishers |
| Total Pages | : 291 |
| Release | : 2019-01-22 |
| Genre | : Design |
| ISBN | : 1631595946 |
Ideal for students of design, independent designers, and entrepreneurs who want to expand their understanding of effective design in business, Identity Designed is the definitive guide to visual branding. Written by best-selling writer and renowned designer David Airey, Identity Designed formalizes the process and the benefits of brand identity design and includes a substantial collection of high-caliber projects from a variety of the world’s most talented design studios. You’ll see the history and importance of branding, a contemporary assessment of best practices, and how there’s always more than one way to exceed client expectations. You’ll also learn a range of methods for conducting research, defining strategy, generating ideas, developing touchpoints, implementing style guides, and futureproofing your designs. Each identity case study is followed by a recap of key points. The book includes projects by Lantern, Base, Pharus, OCD, Rice Creative, Foreign Policy, Underline Studio, Fedoriv, Freytag Anderson, Bedow, Robot Food, Together Design, Believe in, Jack Renwick Studio, ico Design, and Lundgren+Lindqvist. Identity Designed is a must-have, not only for designers, but also for entrepreneurs who want to improve their work with a greater understanding of how good design is good business.
| Author | : JJ Johnson |
| Publisher | : Macmillan + ORM |
| Total Pages | : 375 |
| Release | : 2018-02-06 |
| Genre | : Cooking |
| ISBN | : 1250139376 |
Winner of the James Beard Award for Best American Cookbook “Between Harlem and Heaven presents a captivatingly original cuisine. Afro-Asian-American cooking is packed with unique and delicious layers of flavor. These stories and recipes lay praise to the immense influence the African Diaspora has had on global cuisine.”— Sean Brock In two of the most renowned and historic venues in Harlem, Alexander Smalls and JJ Johnson created a unique take on the Afro-Asian-American flavor profile. Their foundation was a collective three decades of traveling the African diaspora, meeting and eating with chefs of color, and researching the wide reach of a truly global cuisine; their inspiration was how African, Asian, and African-American influences criss-crossed cuisines all around the world. They present here for the first time over 100 recipes that go beyond just one place, taking you, as noted by The New Yorker, “somewhere between Harlem and heaven.” This book branches far beyond "soul food" to explore the melding of Asian, African, and American flavors. The Afro Asian flavor profile is a window into the intersection of the Asian diaspora and the African diaspora. An homage to this cultural culinary path and the grievances and triumphs along the way, Between Harlem and Heaven isn’t fusion, but a glimpse into a cuisine that made its way into the thick of Harlem's cultural renaissance. JJ Johnson and Alexander Smalls bring these flavors and rich cultural history into your home kitchen with recipes for... - Grilled Watermelon Salad with Lime Mango Dressing and Cornbread Croutons, - Feijoada with Black Beans and Spicy Lamb Sausage, - Creamy Macaroni and Cheese Casserole with Rosemary and Caramelized Shallots, - Festive punches and flavorful easy sides, sauces, and marinades to incorporate into your everyday cooking life. Complete with essays on the history of Minton’s Jazz Club, the melting pot that is Harlem, and the Afro-Asian flavor profile by bestselling coauthor Veronica Chambers, who just published the wildly successful Yes, Chef by Marcus Samuelsson, this cookbook brings the rich history of the Harlem food scene back to the home cook. “This is more than just a cookbook. Alexander and JJ take us on a culinary journey through space and time that started more than 400 years ago, on the shores of West Africa. Through inspiring recipes that have survived the Middle Passage to seamlessly embrace Asian influences, this book is a testimony to the fact that food transcends borders." — Chef Pierre Thiam
| Author | : Beth Bentley |
| Publisher | : Random House |
| Total Pages | : 287 |
| Release | : 2018-06-28 |
| Genre | : Cooking |
| ISBN | : 147355490X |
One family, one meal. Super-easy, super-tasty weaning recipes you’ll love to eat yourself. ‘a breath of fresh air for new parents’ - Skye Gyngell Award-winning food blogger Beth Bentley makes weaning fun and simple with a combination of baby-led and spoon-fed nutritious, wholesome recipes that are packed full of flavour. Say goodbye to fruit-sweetened, unidentifiable purees and instead make real, delicious food that the whole family can enjoy. Focusing on just a few great ingredients, clever flavour combinations and easy cooking methods, this is food that can be scaled up easily so that the family is able to enjoy the one meal – together; a practice that will help your baby develop good eating and social habits. And even better, the majority can be made using just one hand and just one pan! Including recipes such as Rainbow Ragu, Sweet Potato Cookies, Baby Burrito Bowls and No-roast Chicken Pot Roast, this step-by-step guide will take you from the daunting first stages of weaning right up to one year, with confidence and excitement. Including over 60 meals for both baby and mum, here are healthy, flavoursome recipes for a happy baby.
| Author | : Ash Ali |
| Publisher | : St. Martin's Press |
| Total Pages | : 193 |
| Release | : 2022-06-07 |
| Genre | : Business & Economics |
| ISBN | : 1250280532 |
The winner of the UK's Business Book of the Year Award for 2021, this is a groundbreaking exposé of the myths behind startup success and a blueprint for harnessing the things that really matter. What is the difference between a startup that makes it, and one that crashes and burns? Behind every story of success is an unfair advantage. But an Unfair Advantage is not just about your parents' wealth or who you know: anyone can have one. An Unfair Advantage is the element that gives you an edge over your competition. This groundbreaking book shows how to identify your own Unfair Advantages and apply them to any project. Drawing on over two decades of hands-on experience, Ash Ali and Hasan Kubba offer a unique framework for assessing your external circumstances in addition to your internal strengths. Hard work and grit aren't enough, so they explore the importance of money, intelligence, location, education, expertise, status, and luck in the journey to success. From starting your company, to gaining traction, raising funds, and growth hacking, The Unfair Advantage helps you look at yourself and find the ingredients you didn't realize you already had, to succeed in the cut-throat world of business.
