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Author: Monir Mohammed Publisher: Random House ISBN: 140905246X Category : Cooking Languages : en Pages : 383
Book Description
Mother India at Westminster Terrace in Glasgow, has been an institution since 1996 and specialises in dishes such as ginger and green chilli fish pakora, seasoned Scottish haddock with Puy lentils, and Delhi-style Scottish lamb, all cooked fresh to order, reflecting Mother India owner Monir Mohammed’s commitment to cooking quality Indian food without pandering to the British taste for inauthentic korma or masala. The strategy has been hugely popular, allowing expansion to five outlets, including tapas, take- aways and a Mother India Cafe in Edinburgh. Mother India is regularly ranked in Herald restaurant critic Ron MacKenna’s top 10 Scottish restaurants. The book will incorporate a first person account of Monir’s personal culinary journey, with a photo essay of the life of one of the world's great Indian restaurants as an integral cog in the cultural melting pot of a modern British city. Alongside this will be a collection of recipes, some of which are signature Mother India dishes, and others designed specifically for home cooking. Each recipe will draw upon Monir's story: his beginnings as a boy from a British Asian family who started working in restaurants at 14 and his pivotal stay in the Punjab in his late teens where he learned the ancient principles of Indian home cooking from scratch. The book will tell the story of the risks he took to build a personal, authentic style of Indian cooking. There are human stories running through the recipes as well: Hajra Bibi's Salmon was inspired by a dish his mother (Hajra Bibi) used to make them as children.
Author: Monir Mohammed Publisher: Random House ISBN: 140905246X Category : Cooking Languages : en Pages : 383
Book Description
Mother India at Westminster Terrace in Glasgow, has been an institution since 1996 and specialises in dishes such as ginger and green chilli fish pakora, seasoned Scottish haddock with Puy lentils, and Delhi-style Scottish lamb, all cooked fresh to order, reflecting Mother India owner Monir Mohammed’s commitment to cooking quality Indian food without pandering to the British taste for inauthentic korma or masala. The strategy has been hugely popular, allowing expansion to five outlets, including tapas, take- aways and a Mother India Cafe in Edinburgh. Mother India is regularly ranked in Herald restaurant critic Ron MacKenna’s top 10 Scottish restaurants. The book will incorporate a first person account of Monir’s personal culinary journey, with a photo essay of the life of one of the world's great Indian restaurants as an integral cog in the cultural melting pot of a modern British city. Alongside this will be a collection of recipes, some of which are signature Mother India dishes, and others designed specifically for home cooking. Each recipe will draw upon Monir's story: his beginnings as a boy from a British Asian family who started working in restaurants at 14 and his pivotal stay in the Punjab in his late teens where he learned the ancient principles of Indian home cooking from scratch. The book will tell the story of the risks he took to build a personal, authentic style of Indian cooking. There are human stories running through the recipes as well: Hajra Bibi's Salmon was inspired by a dish his mother (Hajra Bibi) used to make them as children.
Author: Waverley Books Publisher: Waverley Books Limited ISBN: 9781902407456 Category : Cooking Languages : en Pages : 0
Book Description
Launched in 1936 in the "Sunday Post" in Scotland, The Broons are undoubtedly Scotland's first family - the Nation's favourites - with a readership covering various generations. This title is a facsimile of Maw Broon's very own cookbook.
Author: Sumayya Usmani Publisher: Frances Lincoln ISBN: 1781012075 Category : Cooking Languages : en Pages : 355
Book Description
Summers Under the Tamarind Tree is a contemporary Pakistani cookbook celebrating the varied, exciting and often-overlooked cuisine of a beautiful country. In it, former lawyer-turned-food writer and cookery teacher Sumayya Usmani captures the rich and aromatic pleasure of Pakistani cooking through more than 100 recipes. She also celebrates the heritage and traditions of her home country and looks back on a happy childhood spent in the kitchen with her grandmother and mother. Pakistani food is influenced by some of the world’s greatest cuisines. With a rich coastline, it enjoys spiced seafood and amazing fish dishes; while its borders with Iran, Afghanistan, India and China ensure strong Arabic, Persian and varied Asian flavours. Sumayya brings these together beautifully showcasing the exotic yet achievable recipes of Pakistan.
Author: Coinneach MacLeod Publisher: Sourcebooks, Inc. ISBN: 172826328X Category : Cooking Languages : en Pages : 256
Book Description
As seen on TikTok! Fàilte, I'm the Hebridean Baker! Close your eyes and imagine yourself in the remote Outer Hebrides of Scotland. Do you see yourself walking along a deserted beach? Climbing a heather-strewn hill with a happy wee dog by your side? Sipping a dram at a ceilidh to the tune of a Gaelic song? Or chatting by a warm stove with a cuppa and a cake? For me, it is all these things, and more... and they have inspired every page of this book. From Croft Loaf to Cranachan Chocolate Bombs, Oaty Apricot Cookies to Heilan' Coo Cupcakes, there's something here to put a smile on everyone's face. Focusing on small bakes that use a simple set of ingredients, these recipes will unleash your inner Socttish baker—it's all about rustic home baking and old family favorites because, as the Hebridean Baker always says, "Homemade is always best!" The Hebridean Baker is your ticket to the Scottish Highlands. Perfect for fans of Outlander and anyone who loves to discover new books via TikTok and BookTok, this beautiful cookbook is a wonderful gift for home bakers and lovers of Scottish culture. It features: More than 70 traditional recipes (with a modern twist) Gorgeous full-color photos Heartwarming stories from the Hebridean Baker himself This unique baking book is a must-have in any cookbook library!
Author: Gary Maclean Publisher: ISBN: 9781785301803 Category : Cooking Languages : en Pages : 0
Book Description
Passionate, engaged and accessible, Kitchen Essentials is a cookbook full of great food and techniques to help demystify the art of home cookery. With his thirty years' experience as a chef and a teacher, Gary Maclean brings insight, wisdom and humour to the kitchen. Kitchen Essentials will make the fundamentals of home cooking truly straightforward - and joyful - for everyone. Gary Maclean has the expertise of a top chef as well as phenomenal teaching and communication skills. This winning combination informs the unique mix of know-how, top tips and recipes in Kitchen Essentials. Gary Maclean is the perfect teacher for anyone looking to enhance their joy of home cooking.
Author: The Cookbook Publisher: Andrews McMeel Publishing ISBN: 1449428177 Category : Cooking Languages : en Pages : 81
Book Description
Published in 1830 in North America, this volume in the American Antiquarian Cookbook Collection stresses American cooking over European cuisine. Within a year of its publication in the United States, The Cook Not Mad was also published in Canada and thus became Canada’s first printed cookbook. In contrast to some of the larger encyclopedic cookbook collections of the day, The Cook Not Mad provides 310 recipes and household information designed to be a quick and easy reference guide to domestic organization for the contemporary housewife. The author describes the content as “Good Republican dishes” and includes typical American ingredients such as turkey, pumpkin, codfish, and cranberries. There are classic recipes for Tasty Indian Pudding, Federal Pancakes, Good Rye and Indian Bread (cornmeal), Johnnycake, Indian Slapjack, Washington Cake, and Jackson Jumbles. In spite of the author’s American “intentions,” the book does include foreign influences such as traditional English recipes, and it also contains one of the earliest known recipes for shish-kebab in American cookbooks. Reproduced by permission from the volume in the collection of the American Antiquarian Society, Worcester, Massachusetts, founded in 1812.
Author: Julian Barnes Publisher: ISBN: 9781782390947 Category : Cooking Languages : en Pages : 0
Book Description
This work is an elegant account of Julian Barnes' search for gastronomic precision. It is a quest that leaves him seduced by Jane Grigson, infuriated by Nigel Slater and reassured by Mrs Beeton's Victorian virtues. For anyone who has ever been defeated by a cookbook.
Author: Monir Mohammed
Author: Monir Mohammed
Author: Waverley Books
Author: Mrs. Brian Luck
Author: Sumayya Usmani
Author: Coinneach MacLeod
Author: Gary Maclean
Author: Ghillie Basan
Author: The Cookbook
Author: Julian Barnes
Author: