Download PDF Tiffin: 500 Authentic Recipes Celebrating India's Regional Cuisine
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Tiffin: 500 Authentic Recipes Celebrating India's Regional Cuisine
Download PDF Tiffin: 500 Authentic Recipes Celebrating India's Regional Cuisine
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Review
"A vast and vivid compendium of Indian cuisine. . . . a beautifully designed and inclusively written account of modern Indian cuisine that embraces a multiplicity of tastes and techniques."―The New York Times, one of 'The Best Cookbooks of Fall 2018'"The care and dedication [Sonal Ved] took when creating this cookbook shines through each illustration and brightly colored photograph.... Tiffin is the cookbook for those who are looking to delve deeper into the diversity of India."―Saveur"Tiffin, with its encyclopedia-like heft and colorful illustrations by Abhilasha Dwan, is my new coffee table fixture. It's the kind of book I'll keep picking up and referring back to, learning something new about Indian cuisine every time."―Bon Appetit, All the Cookbooks and Regular Books We Adored in 2018"Tiffin is more than just a cookbook. It's a tour through India that sheds light on the country's regional specialties and nuanced flavor combinations to demonstrate the culinary diversity of the country."―The Reference and User Services Association (RUSA), a division of the American Library Association
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About the Author
Editor Sonal Ved, an accomplished food writer, is currently the food editor at Vogue India. She has also written food features for various newspapers and publications in India, including Times of India, TimeOut (Mumbai), Uppercrust magazine, Verve magazine, Hindustan Times, Sunday Midday. In 2017, Sonal also published her first regional Indian cookbook, Gujju Goes Gourmet. She lives in Mumbai. Chef Floyd Cardoz is a celebrated Indian-American chef with restaurants in both India and the United States. He was the chef at Tabla before opening Bombay Bread bar in Manhattan and The Bombay Canteen in Mumbai. A Top Chef Masters winner, he has written two cookbooks, most recently Flavorwalla. He lives in New York City. Anshika Varma is a photographer who has been featured in National Geographic, People Magazine, The Rolling Stone, Travel and Leisure, Time Out, and in the books Tehzeeb, The Mainland China Cookbook, and Oh! Calcutta Cookbook. Her work has been in exhibitions in New York, India, and Florence. She organizes art workshops for disadvantaged children. Abhilasha Dewan is the illustrator and believes design is the universal language. Her work appears in short films, illustrations, and graphic design.
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Product details
Hardcover: 496 pages
Publisher: Black Dog & Leventhal; 1st Edition edition (October 23, 2018)
Language: English
ISBN-10: 0316415766
ISBN-13: 978-0316415767
Product Dimensions:
8.4 x 1.5 x 11.4 inches
Shipping Weight: 9.3 pounds (View shipping rates and policies)
Average Customer Review:
3.7 out of 5 stars
9 customer reviews
Amazon Best Sellers Rank:
#71,949 in Books (See Top 100 in Books)
Just received this cookbook and although I have yet to cook anything from it, I have some preliminary observations: I looked at a number of recipes which included ingredients that are either unclear or badly described. Some examples: red chili paste/ginger paste/garlic paste/ginger-garlic paste. None of these includes info as to whether we are supposed to make them or purchase them, and I couldn't find any of them in the Glossary at the beginning of the book. Likewise the Fried Onion Paste and Coriander Paste, how do I make this?? Bone in Lamb pieces? What cut of Lamb? Rice as an ingredient, with no idea what kind, Basmati? Long Grain? This will be a very challenging book to cook from, even for very accomplished home cooks. I am sure that I'll find recipes that I can figure out, but if the instructions are as badly written as the ingredient lists, it will take a lot of interpretation and guesswork. Seems like it could have used a more thorough recipe testing.
I just bought this book and it is exactly what I have been looking for! This book brilliantly tours an impressive variety of Indian food and it goes beyond the conventional dishes you would be more familiar with more europeanized Indian restaurants. It tours different regions explaining their unique cuisines and shows you exactly how to reproduce what you would find in India with recipes that are easy to understand and referenced within the text. Right in the very beginning it tells you about some of the more common ingredients found in Indian cooking and helps familiarize you with things and how they are used. Then it it explains the different spices and goes into great detail about how they are used to impact the flavor. Then it goes off and explains how to prepare some of the more common spice blends and ingredients (various masalas, ginger garlic paste, chutneys, and puff pastry's). There are recipes for making chaats, curies, pilafs, various bread (Naan, roti, dosas), deserts and more. It then gives you different regions and shows you a good sampling of things to try. I feel that I got a great value in purchasing this book. It a well written, hard bound book with beautiful pictures and over 500 recipes ( It is as thick as a college textbook). I honestly don't understand how this book doesn't have a higher rating as I didn't find half of the complaints in the reviews to be true. This book is all about delivering an authentic experience and doesn't take shortcuts in that aim. Yes there are some ingredients that may be harder to find unless you have an Indian market nearby but there are still plenty of recipes that don't need anything that you couldn't find in a decent supermarket. Yes some of these recipes are complex and take some finesse to do well but there are lots of recipes in this book that are straightforward. I have been interested in learning more about Indian food had been intimidated by it in the past. I feel that the author has done an impressive job in presenting the variety and complexity in a very understandable and relatable way. I think this book will keep me busy for a long time to come!
Disappointing recipe collection that had little or nothing to do with the extraordinary story of the Tiffin Wallahs who bring tens of thousands of hot lunches from home to office in India.
This is one of the most comprehensive and well thought out cookbooks on Indian cuisine I have ever come across. You can find simpler recipes for western palates and abbreviated ingredient lists elsewhere. This is a cookbook geared towards those who want to really explore the different flavors and techniques that cover the subcontinent. With the correct ingredients or substitutions on hand, many of these dishes are quick, simple and delicious. Impressive in its regional scope and inspirational in its content.
Nov 20, 2018This book is NOT for the casual cook as it is extremely authentic. Many of the recipes call for ingredients that are very unusual and may be difficult or impossible to find unless you live in a large urban area and have a good Indian grocer. Even then, you may have to dig through several recipes before you find one you can actually find the ingredients to make. For example, I don't know where to buy goat meat in Longmont, Colorado! By the way, I cook a lot and I have a huge collection of spices as I love ethnic food. Still I will need to go shopping at the Indian market for almost any recipe in this book. Also, unless you cook a lot of Indian food, you may get frustrated because there are ingredients called for where you need one or two tablespoons of something that requires a separate preparation that produces a large quantity. So if you only make a recipe from this book on occasion, you will end up wasting food.That said, this is a delightful book. It is extremely well organized by region, and has beautiful pictures and descriptions of India. It is beautifully written and I can tell that the recipes will produce delicious, authentic meals.In summary - it is a gorgeous book that I have already spent hours reading, but I have yet to tackle a recipe, but I definitely will! It is not a book that has been adapted to make it easy to use in the USA. I recommend it though, even Its only a coffee table book for your home. If you are willing, and you live in a place where you can locate all the required ingredients, it may be the best authentic Indian food reference out there.
Comprehensive collection of several authentic Indian recipes by region.
The book has a large number of recipes from all regions of India, and with great photos.The few that we tried so far were absolutely excellent! The recipes are a bit advanced, and require exotic ingredients, however it's also possible to make substitutions for many of the Indian ingredients and still get good results.I think this is a good book if you already have a basic foundation of Indian cuisine and are looking to expand and learn more regional dishes.You'd have to actually live in India to make many of the dishes in this book exactly as they are written!
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