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Flavors First : An Indian Chef's Culinary Journey by Vikas Khanna (2011, Hardcover)

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Flavors First : An Indian Chef's Culinary Journey, Hardcover by Khanna, Vikas; Ramsay, Gordon (FRW), ISBN 1891105477, ISBN-13 9781891105470, Brand New, Free shipping in the US Offers traditional and contemporary Indian recipes for entrees, side dishes, beverages, and desserts.

About this product

Product Identifiers

PublisherLake Isle Press, Incorporated

ISBN-101891105477

ISBN-139781891105470

eBay Product ID (ePID)121409377

Product Key Features

Book TitleFlavors First : an Indian Chef's Culinary Journey

Number of Pages272 Pages

LanguageEnglish

TopicRegional & Ethnic / Indian & South Asian

Publication Year2011

IllustratorYes

GenreCooking

AuthorVikas Khanna

FormatHardcover

Dimensions

Item Height0.9 in

Item Weight38.3 Oz

Item Length10.4 in

Item Width8.5 in

Additional Product Features

Intended AudienceTrade

LCCN2011-927985

Reviews"Vika's dishes remind me of the richness and diversity that is the Indian heritage and culture."--Dr. Deepak Chopra, "Vikas Khanna is a brilliant and original chef. I have no hestiation in recommending this book to lovers of great Indian cuisine." -- Salman Rushdie, "Vikas Khanna's enthusiasm for food is so intense that it practically explodes off the page. I could taste the dishes just by reading the recipes."--Jean-Georges Vongerichten, "Vikas Khanna is a brilliant and original chef. I have no hestiation in recommending this book to lovers of great Indian cuisine." -- Salmon Rushdie

SynopsisFrom celebrated Indian chef, Vikas Khanna, Flavors First brings the richness and diversity of Indian cuisine to your home kitchen. From the lessons he learned from his grandmother's traditional cooking in India to his time spent as a chef in New York, Flavors First draws from Khanna's incredible culinary journeys. Enjoy recipes that range from the classic Chicken Tikka Masala and Garlic Naan to Khanna's more contemporary spins on tradition, such as Masala Honey Cornish Hen and Crispy Wonton Wraps with Pineapple Mint Chutney. With entire chapters devoted to every part of an Indian meal (even breads, chutneys, desserts and beverages) and an ingredient and spice glossary that includes tips on handling and storage, Flavors First will be an indispensable resource on Indian home cooking.Vikas Khanna grew up in Amritsar, India and learned to cook from his grandmother. He opened his own catering company at the age of seventeen and never looked back. He has been in New York for the past ten years learning all he can from everyone he meets. Khanna has worked his way up to be one of New York City's top-rated chefs with his work at Salaam Bombay, The Café at the Rubin Museum, and the highly regarded Junoon. He is equally recognized for his work in humanitarian efforts with SAKIV, New York Chefs Cooking for Life, and his documentary film series, Holy Kitchens. In recent years Khanna has become recognized for his television appearances on Martha Stewart, Gordon Ramsay's Hell's Kitchen and Kitchen Nightmares, and Throwdown with Bobby Flay., "Some of the recipes in this book are reprinted and adapted from Modern Indian Cooking by Hari Nayak and Vikas Khanna, published by Silverback Books...copyright 2007"--T.p. verso., From celebrated Indian chef, Vikas Khanna, Flavors First brings the richness and diversity of Indian cuisine to your home kitchen. From the lessons he learned from his grandmother's traditional cooking in India to his time spent as a chef in New York, Flavors First draws from Khanna's incredible culinary journeys. Enjoy recipes that range from the classic Chicken Tikka Masala and Garlic Naan to Khanna's more contemporary spins on tradition, such as Masala Honey Cornish Hen and Crispy Wonton Wraps with Pineapple Mint Chutney. With entire chapters devoted to every part of an Indian meal (even breads, chutneys, desserts and beverages) and an ingredient and spice glossary that includes tips on handling and storage, Flavors First will be an indispensable resource on Indian home cooking. Vikas Khanna grew up in Amritsar, India and learned to cook from his grandmother. He opened his own catering company at the age of seventeen and never looked back. He has been in New York for the past ten years learning all he can from everyone he meets. Khanna has worked his way up to be one of New York City's top-rated chefs with his work at Salaam Bombay, The Café at the Rubin Museum, and the highly regarded Junoon. He is equally recognized for his work in humanitarian efforts with SAKIV, New York Chefs Cooking for Life, and his documentary film series, Holy Kitchens. In recent years Khanna has become recognized for his television appearances on Martha Stewart, Gordon Ramsay's Hell's Kitchen and Kitchen Nightmares, and Throwdown with Bobby Flay.

LC Classification NumberTX724.5.I4K4786 2011