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Prashad Cookbook
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A vibrant and original vegetarian cookbook that brings authentic Indian cooking into your own kitchen. Vegetarian food will never taste the same again!

About the Author

Kaushy Patel uses the kitchen skills learned at her grandmother's knee in the Gujarat to transform traditional dishes with her own touches and create fresh, flavoursome food - whether cooking for friends and relations at home or for the lucky diners at Prashad, the Patel family's amazing vegetarian Indian restaurant.The warmest and friendliest of chefs, Kaushy won over the Great British viewing public when the Patel family appeared on 2010's Ramsay's Best Restaurant, in which Prashad was the series runner-up. She added teaching to her talents in 2011 and gives highly sought-after lessons at Dean Clough's Cooking School, enabling Kaushy to share her passion for food with even more people.

Reviews

Prashad - the smallest restaurant with the biggest heart - Gordon RamsayThe food is flawless ... absolutely phenomenal, I was blown away - Angela HartnettTIMES TOP 40 COOKBOOKS OF THE YEAR: Prashad is the tiny Bradford outfit that was the surprise star of Ramsay's Best Restaurant in 2010, and this book brings together the Patel family recipes from the farm in northern India. From simple street food to sumptuous family feasts, the 100-plus dishes are tested through the generations and are refreshingly unusual. - The TimesYou know when Gordon Ramsay is praising a vegetarian restaurant, something must be different about the place. - Cook VegetarianThis is the perfect book for anybody who wants to learn how to make good authentic Gujarati food... the book includes interesting stories and explanations of the food. - The Vegetarian MagazineThis book has a great range of recipes from simple sides to magnificent mains. - Alex Connoll, Cordon Vert Cookery SchoolIt was all deeply satisfying. - Aileen Reid, The TelegraphKaushy shares the secrets of her tasty vegetarian cuisine with explanations clear enough for spice-rack novices but challenging enough for those with a bit more skill. - The Week

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