Fresh Flavors of India or The Best American Recipes 2002 2003

Fresh Flavors of India

Author: Das Sreedharan

Here is Indian food as never before: fresh and healthy ingredients, vibrant flavors, and best of all, simple recipes that anyone can master. Chef and restaurateur Das Sreedharan is at the forefront of contemporary Asian cooking, on a mission to introduce the world to the light, home-style dishes of his native Kerala. The vegetarian meals he has created excite the taste buds with such flavorful components as chilies, cashew nuts, mangos, ginger, tamarind and cumin. And they're all combined to delicious effect in crisp snacks to serve with piquant chutneys; crisp, refreshing salads, curries made creamy with yogurt and coconut milk, cooling drinks, delicious desserts, and refreshing ices. Beautiful images by top food photographer David Loftus present it all in colorful style.

Book about: Aprendizagem a Trabalho:Como Crianças de Classe de Trabalho Adquirem Empregos de Classe de Trabalho

The Best American Recipes 2002-2003

Author: Fran McCullough

What is a best American recipe?
It's simple but sophisticated.
It tastes exceptional.
It's one you want to make again and are dying to share with your friends.
It introduces a surprisingly easy technique or gives you a new way to use a favorite ingredient.
It produces the best possible version of a dish.

For this edition, Fran McCullough, one of the nation's most respected cookbook editors, and Molly Stevens, a cookbook author and contributing editor for Fine Cooking, searched through hundreds of sources and then selected the very best -- 150 recipes in all.


You'll find recipes from the biggest names in food, such as the celebrity chefs Mario Batali and Bobby Flay; from esteemed cookbook authors, including Marion Cunningham and Deborah Madison; and from renowned food journalists, like Gourmet's Ruth Reichl and the New York Times's Amanda Hesser. You'll also get superlative recipes from home cooks, such as a scene-stealing side dish and an heirloom holiday dessert.

The Best American Recipes includes notes on the most popular ingredients, time-saving techniques, and the most useful kitchen tools. With crowd-pleasing recipes like Party Cheese Crackers, such weeknight suppers as Simple Salmon, and special-occasion dishes including Spice-Rubbed Turkey and Chocolate Truffle Cake, The Best American Recipes equips you with everything you need to be the most confident cook on the block.

Publishers Weekly

The latest volume in this annual series, with a foreword from enfant terrible culinaire Bourdain (Kitchen Confidential; A Cook's Tour) that concludes "Cook free or die," strives to be of-the-moment, but sometimes feels generic. The recipes collected from books, magazines, newspapers, and the Internet are perfectly serviceable and occasionally truly innovative (Grape Salsa from the San Francisco Chronicle). Each recipe appears with a source, a cook and a header from the editors, as well as helpful cook's notes derived from the testing of approximately 700 recipes during the process of compiling the book. For example, a recipe for Laksa (Malaysian Noodle Soup) from a handout at Ramekins, a California cooking school, has a header that offers an aromatic description of the finished product, as well as notes on variations, a recommendation for buying laksa paste and suggestions for leftovers. Certain recipes are notable for their techniques: Chickpea Salad with Four-minute Eggs from Food & Wine includes a reliable method for soft-cooking an egg so that it coats a salad like a dressing. McCullough (Low-Carb Cookbook) and Stevens (One Potato, Two Potato) produce a list of top-10 trends, and while some observations may seem stale (the return of butter, the popularity of grilling and the national obsession with chocolate) others (bread as an ingredient rather than on its own, "eggs over everything," and cabbage) do surprise. (Oct.) Forecast: This entry in the annual series falls in line with earlier offerings, meaning it will appeal to those who appreciate kitchen quirkiness. Anthony Bourdain's name on the cover may attract additional sales. Copyright 2002 Cahners Business Information.