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Rasika : flavors of India

Author: Ashok Bajaj, (Restaurateur); Vikram Sunderam; David Hagedorn; Rasika (Restaurant)
Publisher: New York, NY : Ecco, an imprint of HarperCollins Publishers, [2017] ©2017
Edition/Format:   Print book : English : First editionView all editions and formats
Summary:
A vibrant and sumptuous cookbook of innovative recipes and reinvented classics of modern Indian cuisine. Using traditional techniques as jumping-off points, Rasika incorporates local, seasonal ingredients to reinterpret dishes from one of the world's richest and most varied cuisines. Inventive recipes like squash samosas, avocado chaat with banana, eggplant and sweet potato lasagna, and masala chai crème brûlée  Read more...
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Genre/Form: Cookbooks
Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Ashok Bajaj, (Restaurateur); Vikram Sunderam; David Hagedorn; Rasika (Restaurant)
ISBN: 9780062435552 0062435558
OCLC Number: 1005367737
Description: xxv, 310 pages : color illustrations ; 26 cm
Contents: Introduction: the history of Rasika and the rise of four-star Indian cooking --
The foundation of Rasika's cooking --
Basic flavorings and sauces --
Cocktails and mocktails --
Appetizers --
Vegetables --
Tandoori-style grilling --
Fish and seafood entrées --
Poultry, game, and meat entrées --
Rice, grains, and legumes --
Breads --
Chutneys and condiments --
Desserts.
Responsibility: stories by Ashok Bajaj ; recipes by Vikram Sunderam ; coauthored by David Hagedorn.

Abstract:

A vibrant and sumptuous cookbook of innovative recipes and reinvented classics of modern Indian cuisine Using traditional techniques as jumping-off points, Rasika incorporates local, seasonal  Read more...

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"Innovative yet familiar, this collection offers many excellent, appetizing recipes home cooks are sure to embrace." -- Publishers Weekly <strong>(starred review)</strong>

 
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Using traditional techniques as jumping-off points, Rasika incorporates local, seasonal ingredients to reinterpret dishes from one of the world\'s richest and most varied cuisines. Inventive recipes like squash samosas, avocado chaat with banana, eggplant and sweet potato lasagna, and masala chai cr\u00E8me br\u00FBl\u00E9e accompany reimagined classics including chicken tikka masala, grilled mango shrimp, and goat biryani, rounding out Rasika\'s menu of beloved dishes and new favorites. With a wide range of vegetarian options and spanning the spectrum from beverages and appetizers to entrees, rices, breads, chutneys, and desserts, Rasika represents the finest of what Indian cuisine has to offer today. Authoritative and elegant even as it incorporates a diversity of flavorful influences, this is the essential cookbook for anyone seeking to cook groundbreaking Indian food. With over 120 recipes and stunning four-color photographs, Rasika showcases the cuisine of one of Washington, DC\'s most popular and critically acclaimed restaurants, where visionary restaurateur Ashok Bajaj and James Beard Award--winning chef Vikram Sunderam transform Indian cooking into a fresh, modern dining experience.<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:exampleOfWork<\/a> <http:\/\/worldcat.org\/entity\/work\/id\/4480664013<\/a>> ;\u00A0\u00A0\u00A0\nschema:genre<\/a> \"Cookbooks<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:inLanguage<\/a> \"en<\/span>\" ;\u00A0\u00A0\u00A0\nschema:name<\/a> \"Rasika : flavors of India<\/span>\"@en<\/a> ;\u00A0\u00A0\u00A0\nschema:productID<\/a> \"1005367737<\/span>\" ;\u00A0\u00A0\u00A0\nschema:url<\/a> <https:\/\/www.rasikarestaurant.com\/<\/a>> ;\u00A0\u00A0\u00A0\nschema:workExample<\/a> <http:\/\/worldcat.org\/isbn\/9780062435552<\/a>> ;\u00A0\u00A0\u00A0\nwdrs:describedby<\/a> <http:\/\/www.worldcat.org\/title\/-\/oclc\/1005367737<\/a>> ;\u00A0\u00A0\u00A0\u00A0.\n\n\n<\/div>\n\n

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