Hari Nayak is part of the creative new generation of
chefs from Asia. As a young boy, he watched his grandmother grind
fresh spices in the traditional stone mortar, and heard the
splutter of curry leaves being thrown into hot oil, and knew that
being around good food was what he wanted to do, always. Hari is
known for his simple approach to food, staying true to the core
Indian values of the dishes he creates. His inspiration, apart from
his village upbringing, lies in an ability to absorb influences
from other cultures and cuisines that he has experienced in
traveling the globe. Since graduating from the Culinary Institute
of America, Hari has worked in the food industry for more than 15
years--including stints at renowned New York restaurants like
Aquavit and Daniel. His other cookbooks include Modern Indian
Cooking and My Indian Kitchen. Hari lives in New Jersey and
appreciates everything that cooking has brought to him.
Jack Turkel has been a professional photographer for more
than thirty-five years. From the space shuttle and mountain tops to
the uniqueness of his photographs of the everyday, his creative eye
has expertly captured an impressive list of subjects and settings.
He did the photography for both My Indian Kitchen and Easy Indian
Cooking. He is now focusing his experience on the art of food
photography and styling.
"After graduating from the CIA, the chef started to develop a new
Indian food brand created specifically for the American market.
There are many signature dishes from the chef including his own
brand of chutneys and spice rubs in this cookbook. Most of the
recipes in the book use simple Indian cooking methods and
ingredients. It has a detailed explanation of Indian cooking
techniques, basic tips and a list of various spices which are
predominantly used in Indian cooking." --Lite Bites blog
"Trained at the Culinary Institute of America, and veteran cook at
Swedish and French Manhattan restaurants, Nayak yearns to make
Indian cuisine a more everyday option for American home cooks. […]
He recommends equipment to optimize kitchen efficiency, and he
offers more readily available substitutions wherever practical,
carefully avoiding superfluous detail that might unnecessarily
inhibit beginners. Recipes similarly shun complication. In so
immense and diverse a land as India, regional variations occur, and
Nayak includes some lesser-known traditions such as the cooking of
Goa, where colonial heritage welcomes foods that are taboo in other
parts of the nation." -- Booklist
"Illustrated with mouth-watering full-color photography throughout,
The Cafe Spice Cookbook: 84 Quick and Easy Indian Recipes for
Everyday Meals is a cookbook of East Indian cuisine inspired by
author Hari Nayak's popular line of 'grab 'n go' Indian meals. A
repository of Indian dishes that kitchen cooks of all skill and
experience levels can make at home, using ingredients available at
any supermarket or health food store, The Cafe Spice Cookbook also
features a sizeable quantity of vegetarian and gluten-free recipes.
Highly Recommended!" -- Midwest Book Review
|
Ask a Question About this Product More... |
|
