‘Seasoned’ for Family and Friends: Contemporary Recipes with an Old World Flavour and Reminiscences and Vignettes of Life in Provincial India

Notion Press
Free sample

The aroma of baking bread, warm spicy apple pie or just plain fried eggs and crispy bacon, unpretentious food but are these some of your favourite recollections linked to home and hearth? In ‘Seasoned for Family and Friends’, and unusual and quirky recipe book, this is where the author takes you. You will be gifted with culinary hints, introduced to new and unusual ingredients from around the words, while the common and well known are in combinations that are quite different, resulting in some very delectable food. Written with warmth and sincerity, the author connects to the reader instantly. So walk into Morvarind’s kitchen anytime of the day, breakfast, lunch or dinner, and enjoy an assortment of delicious recipes to warm the heart.

Ingeniously interwoven through the recipes is a wonderfully refreshing narrative of real stories, anecdotes, and events from a gentler past. The author’s childhood in the sixties and seventies in a small provincial town in Southern India, and then through the eighties and beyond on an organic farm in the Western Ghats, which will give you an insider’s view of another India. So while you wait for that whistle to blow, milk to boil or your egg to coddle you might just read a story or two!

Noosh-e-Jan

Read more

About the author

For the past thirty-six years Morvarid, her husband David, and daughter Katrina have lived on an organic farm deep amid the jungles of the Western Ghats. Though agriculture has always been the family’s mainstay, in 2003 they opened a guesthouse. Working in her ‘Green and Yellow’ kitchen, Morvarid cooks for the many guests from around the world who visit The Hermitage.

This book she has written draws on her experiences of living in a rural community, of forging a deep, unbreakable bond with the surrounding environment, and growing her organic food. Morvarid’s family background, drawn from Zoroastrian, Irish, and Dutch ancestry gave her childhood a delightful insight into a melting pot of cultures, and this reflects in her cooking. 

Morvarid loves dogs, and grows ‘heirloom’ vegetables; collects owls, glass bottles and anything that’s old, and when she’s not cooking spends her time doing needlework, craftwork, and gardening. 

Read more
Loading...

Additional Information

Publisher
Notion Press
Read more
Published on
Oct 25, 2016
Read more
Pages
316
Read more
ISBN
9781946204363
Read more
Features
Read more
Language
English
Read more
Genres
Cooking / Regional & Ethnic / International
Read more
Content Protection
This content is DRM free.
Read more
Read Aloud
Available on Android devices
Read more

Reading information

Smartphones and Tablets

Install the Google Play Books app for Android and iPad/iPhone. It syncs automatically with your account and allows you to read online or offline wherever you are.

Laptops and Computers

You can read books purchased on Google Play using your computer's web browser.

eReaders and other devices

To read on e-ink devices like the Sony eReader or Barnes & Noble Nook, you'll need to download a file and transfer it to your device. Please follow the detailed Help center instructions to transfer the files to supported eReaders.
The author of How to Cook Everything takes you on the culinary trip of a lifetime, featuring more than a thousand international recipes.

Mark Bittman traveled the world to bring back the best recipes of home cooks from 44 countries. This bountiful collection of new, easy, and ultra-flavorful dishes will add exciting new tastes and cosmopolitan flair to your everyday cooking and entertaining. With his million-copy bestseller How to Cook Everything, Mark Bittman made the difficult doable. Now he makes the exotic accessible, bringing his distinctive no-frills approach to dishes that were once considered esoteric. 

Bittman compellingly shows that there are many places besides Italy and France to which cooks can turn for inspiration. In addition to these favorites, he covers Spain, Portugal, Greece, Russia, Scandinavia, the Balkans, Germany, and more with easy ways to make dishes like Spanish Mushroom and Chicken Paella, Greek Roast Leg of Lamb with Thyme and Orange, Russian Borscht, and Swedish Appletorte. Plus this book is the first to emphasize European and Asian cuisines equally, with easy-to-follow recipes for favorites like Vietnamese Stir-Fried Vegetables with Nam Pla, Pad Thai, Japanese Salmon Teriyaki, Chinese Black Bean and Garlic Spareribs, and Indian Tandoori Chicken. The rest of the world isn't forgotten either. There are hundreds of recipes from North Africa, the Middle East, and Central and South America, too. 

Shop locally, cook globally–Mark Bittman makes it easy with:
• Hundreds of recipes that can be made ahead or prepared in under 30 minutes
• Informative sidebars and instructional drawings explain unfamiliar techniques and ingredients
• An extensive International Pantry section and much more make this an essential addition to any cook’s shelf

The Best Recipes in the World will change the way you think about everyday food. It’s simply like no other cookbook in the world.
From rising culinary star Danny Bowien, chef and cofounder of the tremendously popular Mission Chinese Food restaurants, comes an exuberant cookbook that tells the story of an unconventional idea born in San Francisco that spread cross-country, propelled by wildly inventive recipes that have changed what it means to cook Chinese food in America


Mission Chinese Food is not exactly a Chinese restaurant. It began its life as a pop-up: a restaurant nested within a divey Americanized Chinese joint in San Francisco’s Mission District. From the beginning, a spirit of resourcefulness and radical inventiveness has infused each and every dish at Mission Chinese Food. Now, hungry diners line up outside both the San Francisco and New York City locations, waiting hours for platters of Sizzling Cumin Lamb, Thrice-Cooked Bacon, Fiery Kung Pao Pastrami, and pungent Salt-Cod Fried Rice.

The force behind the phenomenon, chef Danny Bowien is, at only thirty-three, the fastest-rising young chef in the United States. Born in Korea and adopted by parents in Oklahoma, he has a broad spectrum of influences. He’s a veteran of fine-dining kitchens, sushi bars, an international pesto competition, and a grocery-store burger stand. In 2013 Food & Wine named him one of the country’s Best New Chefs and the James Beard Foundation awarded him its illustrious Rising Star Chef Award. In 2011 Bon Appétit named Mission Chinese Food the second-best new restaurant in America, and in 2012 the New York Times hailed the Lower East Side outpost as the Best New Restaurant in New York City. 

The Mission Chinese Food Cookbook tracks the fascinating, meteoric rise of the restaurant and its chef. Each chapter in the story—from the restaurant’s early days, to an ill-fated trip to China, to the opening of the first Mission Chinese in New York—unfolds as a conversation between Danny and his collaborators, and is accompanied by detailed recipes for the addictive dishes that have earned the restaurant global praise. Mission Chinese’s legions of fans as well as home cooks of all levels will rethink what it means to cook Chinese food, while getting a look into the background and insights of one of the most creative young chefs today.

©2018 GoogleSite Terms of ServicePrivacyDevelopersArtistsAbout Google
By purchasing this item, you are transacting with Google Payments and agreeing to the Google Payments Terms of Service and Privacy Notice.