Indian Cookbooks
Sanjeev Kapoors Cakes and Bakes
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- Category: Sanjeev Kapoor Cookbooks
- Published: Monday, 23 June 2008 04:04
- Written by Dinesh
- Hits: 34136
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Here is your chance to exercise some flour power with Master Chef Sanjeev Kapoor as your guide, and exhibit some serious oven art!
Cakes and Bakes is the last word in books on baking, chock-a-block with recipes for the novice and the seasoned baker alike. Step-by-step instructions and information on tips and techniques will give you an insight into the science and art of baking. So grab your mixing bowl and whip up a range of never-fail, oven-fresh delights that will keep you coming back for more! In Cakes and Bakes, Master Chef Sanjeev Kapoor dons his bakerâ€â„¢s cap and demystifies the art and science of baking with his characteristic step-by-step instructions and loads of tips and techniques. Whip up some fabulous celebration cakes including Black Forest Gateau and Sacher Torte, sumptuous desserts such as Tiramisu and Baked Alaska; a variety of mouth-watering sweet and savoury quiches, tarts and pies including Spring Onion Tarts, Mushroom Quiche, Mississippi Mud Pie and Baked Lemon Cheesecake; crunchy cookies and biscuits like Jammie Bodgers, Walnut Coffee Biscuits, Chocolate Chip Cookies and Nankhatais; delightful Teatime Treats like Chocolate Eclairs, Cheese Balls and Date and Honey Bars; and to complete the baking experience, a range of breads and rolls from Lavash to Focaccia and Hot Cross Buns to Brioche. Armed with this book and loads cake flour, venture into the fascinating world of baking, and experience at first hand the wonders of the oven. Store-bought baked goods will never again be an option! |
Sanjeev Kapoors Khazana Seafood
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- Category: Sanjeev Kapoor Cookbooks
- Published: Monday, 23 June 2008 04:04
- Written by Dinesh
- Hits: 7688
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Sanjeev Kapoor's Khazana is a series of cookbooks, each focusing on a particular ingredient. In Seafood, Chef Kapoor has laid out a banquet of delicious Indian and International foods ranging from the everyday to the exotic, from heritage fare to the hot and happening.
Serve yourself a portion of hearty Prawn Chowder, exotic Angoori Prawns, everyone's favourite Amritsari Machchi, southern-spiced Meen Pollichathu, Crab Masala in a rich coconut gravy, Pepper-Garlic Lobster and delightful Seafood Risotto. |
Sanjeev Kapoors Kadai Cooking
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- Category: Sanjeev Kapoor Cookbooks
- Published: Monday, 23 June 2008 04:04
- Written by Dinesh
- Hits: 3096
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In this new cookbook, Chef Kapoor introduces you to the joys of Kadai Cooking, celebrating the humble cooking utensil which has leant its name to a popular style of cooking. Try out the spicy Prawn Bhuna, fragrant Khada Masala Chicken, Chatpatta Chiwda, delectable Dal Be Aab and Achari Gobhi., hearty Gosht Gulbarga and lip-smacking Makai Palak Pulao. Round off the meal with a sizzling Moong Dal or Saeb Ka Halwa.
Indulge in some kadai capers and taste the difference! The Kadai is a versatile piece of kitchen equipment which is found in every Indian home. Used for deep-frying, stir-frying, steaming or cooking foods with minimum water and oil, no kitchen would be complete without a well-used kadai. While most of the recipes included in this book are from North India, where kadai -cooking is a fine art, recipes from across our culinary diverse country, where the kadai also has a special place have also been included. However, recipes for deep-frying have not been included as, for the purposes of this book, kadai-cooking implies cooking with minimum liquid and fat. There are recipes in here for every course in a meal from spicy snacks and starters through vegetarian and non-vegetarian main courses to desserts. As usual, every recipe has been tried and tested to perfection and serves four persons. |
Sanjeev Kapoors Pressure Cooking
- Details
- Category: Sanjeev Kapoor Cookbooks
- Published: Monday, 23 June 2008 04:04
- Written by Dinesh
- Hits: 3448
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Recognising the urgent need for recipes for speedy cooking for the homemaker who juggles the demands of the workplace and running a home, Sanjeev Kapoor has developed a range of Indian and international pressure cooking recipes, for every occasion and for every course in a meal, from soups to desserts. The book also includes a comprehensive note and tips and techniques for safe and effective pressure cooking.
In Pressure Cooking, Chef Sanjeev Kapoor shows you how to take the pressure out of cooking by using the most essential of all kitchen equipment - the pressure cooker. Cook a variety of courses from soups to dessert including velvety Pumpkin Soup, spongy Sandwich Dhokla, crispy Caramel Popcorn, spicy Kolhapuri Chicken, delicious Methi Baingan, mouthwatering Bhatinda Mutton Curry, flavourful Herbed Rice with Mushrooms, satiny Kharvas and succulent Chocolate Modaks. Cooking under pressure is cooking with pleasure! |
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.