Staff Pick

At last, the secrets of palak chaat are revealed! The crispy fried spinach with tomato, onion, tamarind, and yogurt has a fanatical following at Rasika (and Rasika West End). Restaurateur Ashok Bajaj (Bombay Room) opened Rasika in late 2005, and brought chef Vikram Sunderam from London to create its innovative dishes. It instantly became a D.C. sensation. In Rasika: Flavors of India (Ecco, $34.99), written with David Hagedorn, they invite you into the kitchen and share the thorough grounding (and the professional secrets) that will help you cook these delicious dishes. Yes, you will shop for ingredients which cannot be substituted for (example: curry leaves and Kashmiri chiles); you will spend time making the foundational pastes and sauces to freeze (ginger-garlic; caramelized onions; kadi and korma); and have a restaurant-worthy mise-en-place. But then you’re ready to cook a long list of tantalizing appetizers; vegetable and rice dishes; fish and seafood; meats and poultry; and plenty of dals, naans and parathas, chutneys and desserts. Chef Sunderam even shows you how to configure your grill to make a good tandoori oven—and how to make easy microwave basmati rice. The best part is you can always go to Rasika to see how far you’ve come with your at-home lessons!

Rasika: Flavors of India Cover Image
$34.99
ISBN: 9780062435552
Availability: In Stock—Click for Locations
Published: Ecco Press - October 10th, 2017

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Staff Pick

In a world of ever-expanding ethnic cuisine frontiers, specialty diets, and foodie trends, Deb Perelman’s “Smitten Kitchen” is as close as modern American cookery gets to a universal. Perelman is a home-cooking everywoman with indefatigable rigor, irrepressible enthusiasm, a tiny Manhattan kitchen, and great wit. Her massively popular blog and one previous cookbook boast an incredibly deep bench of cult-status recipes.  Her Butternut Squash Galette is the millennial Chicken Marbella. And now, Smitten Kitchen Every Day: Triumphant and Unfussy Favorites (Knopf, $35) follows the birth of Perelman’s second child and a busy season of life, and is Exhibit A of Perelman’s appealing approach to “everyday”: never over-precious, but never, ever, simply rote. You’ll find street-cart style chicken and rice, dry-rub sweet potato steaks, a sushi cobb salad, polenta-baked eggs, and a number of other mains, vegetarian or no, that are eminently scalable. There is a whole passel of inspired sturdy salads that are just as easily served at a dinner party as they are taken to work every day for lunch.  And of course, confident, cheeky desserts: caramelized plum tartlets, “bake sale winning-est gooey oat bars,” chocolate pecan slab pie.

Smitten Kitchen Every Day: Triumphant and Unfussy New Favorites Cover Image
$35.00
ISBN: 9781101874813
Availability: Not On Our Shelves—Ships in 1-5 Days
Published: Knopf Publishing Group - October 24th, 2017

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Staff Pick

Most cookbooks are built to inspire you, to entertain you, to make you think more creatively about the choices you make in the kitchen. But Salt Fat Acid Heat: Mastering the Elements of Good Cooking (Simon & Schuster, $35) is a culinary game-changer: it single-handedly transformed the way I think about food and the equations of the meals I create and eat. Samin Nosrat, an accomplished cooking teacher and now a columnist for The New York Times Magazine, breaks down the essential elements of flavor into these four necessary components, and the entire book is an examination of the ways they complement and compound each other. The recipes included are included are thoughtful and seemingly simple, but yield rich, complex results. The Kuku Sabzi, the Persian Herb and Greens Frittata, has already become a weeknight favorite in our house.

Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Cover Image
By Samin Nosrat, Wendy MacNaughton (Illustrator)
$35.00
ISBN: 9781476753836
Availability: Not On Our Shelves—Ships in 1-5 Days
Published: Simon & Schuster - April 25th, 2017

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