Indian Cookbooks
Sanjeev Kapoors Microwave Desi Cooking
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- Category: Sanjeev Kapoor Cookbooks
- Published: Monday, 23 June 2008 04:04
- Written by Dinesh
- Hits: 23107
In Microwave Desi Cooking, Chef Kapoor marries tradition with technology and brings fun and freedom back into the kitchen. He once and for all dispels the myths about not being able to cook authentic Indian food in a microwave oven. You will in this book see that an entire Indian meal from soup to dessert can be cooked in the microwave oven and in a fraction of the time normally taken! Whip up delicious Bharwan Aloo, spicy Achari baingan, fragrant pulaos and biryanis, dals and kadhis, traditional Malbani Fish Curry or the luscious Kesari Kulfi.
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Sanjeev Kapoors Non - Vegetarian Recipes From Around The World
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- Category: Sanjeev Kapoor Cookbooks
- Published: Monday, 23 June 2008 04:04
- Written by Dinesh
- Hits: 4308
In Non-Vegetarian Recipes from around the World, Chef Kapoor brings favourite dishes from Mexico, Europe, the Middle East, the Far East and America to your table. Dine on Avocado and Chicken Salad, Middle Eastern Kibbeh Bi Shammiyeh, Indonesian Nasi Goreng or Spanish Paella and top it all off with an Italian Mocha Tiramisu Trifle.
Globe-trotting in your own kitchen can be so much fun! |
Read more: Sanjeev Kapoors Non - Vegetarian Recipes From Around The World
Sanjeev Kapoors No Oil Cooking
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- Category: Sanjeev Kapoor Cookbooks
- Published: Monday, 23 June 2008 04:04
- Written by Dinesh
- Hits: 29359
Today cooking uses up a lot of oil which causes loss of
nutrition, various diseases and premature coronary deaths. Master Chef Sanjeev
Kapoorâ€â„¢s concern about modern decadent life styles has already made him a
staunch proponent of home cooking. These special recipes celebrate control over
oil, thus celebrating control over our lives. In todayâ€â„¢s stress filled word there is an urgent need for eating intelligently. For recipes that are wholesome, cut the calories, lower the cholesterol, are very do-able and do not taste like sawdust. Master Chef Sanjeev Kapoor culls surprisingly drool-worthy recipes after intensive research, giving them his innovative spin to present food that can change your life. There are piping hot soups to amazing starters that will have you coming back for second helpings. There are incredible main courses like Baked Fish in Red Masala, Burghul Crusted Chicken. There are even guilt-free desserts that he whips up to keep those with a sweet tooth happy. All presented in a scientific and tested format that even novices can follow. So anyone can now restore wellness in their kitchen and their lives, with this book. |
Sanjeev Kapoors No Oil Vegetarian Cooking
- Details
- Category: Sanjeev Kapoor Cookbooks
- Published: Monday, 23 June 2008 04:04
- Written by Dinesh
- Hits: 3895
There are ranges of healthy recipes from piping hot soups and
amazing starters to exotic main course dishes that will have you coming back for
more, such as Red Capsicum Soup with Lemon, Mushrooms in Balsamic Vinegar,
Saunfia Tikka, Tabbouleh Stuffed Tomatoes and Thai Green Curry with Vegetables.
He has also whipped up guilt- free desserts like Anjeer ka Meetha and Chhanar
Payesh to keep those with a sweet tooth happy. Every recipe has been repeatedly
tested and presented in a user-friendly format to enable even novices in he
kitchen to produce appetizing, healthy food with flair and
confidence. Master Chef Sanjeev Kapoor has come up with these drool-worthy no-oil recipes after intensive research, adding his innovative touch to present food that can change your life. Sanjeev Kapoor offers this vegetarian version of the No-Oil Cookbook especially for his vegetarian fans. |
Subcategories
Hari Nayak Cookbooks
Hari Nayak is part of the creative new generation of chefs from Asia. As a young boy, watching his grandmother grind fresh spices in the traditional stone mortar and hearing the splutter of curry leaves being thrown into hot oil, he knew that being around food was what he wanted to do, always. Nayak is known for his simple approach to food, staying true to the core Indian values of the dishes he creates. His inspiration apart from his village upbringing lies in an ability to absorb influences from other cultures and cuisines that he has experienced in traveling the globe. Since graduating from the Culinary Institute of America, Nayak has worked in the food industry for the past 15 years—including stints at renowned New York restaurants like Aquavit and Daniel. He now runs his own consultancy business called Gourmet Gurus. He has also provided culinary and consulting services to various organizations such as Sodexo USA, ifoodTV, Whole Foods and several restaurants. He pioneered America’s first ice cream patisserie, Halo Fete, in Princeton, NJ. His first cookbook, Modern Indian Cooking, was named "best of the season" for 2007 by the Los Angeles Times.