Super Snacks 100 Favorite Snacks from Five Continents Inderjeet Rishi 9781466963559 Books
Download As PDF : Super Snacks 100 Favorite Snacks from Five Continents Inderjeet Rishi 9781466963559 Books
Super Snacks is compiled from author's series of blog posts already published, a collection of recipes for bite-size dishes and appetizers from around the world. Those pressed for time will find in Super Snacks simple yet impressive preparations that would come handy anytime of the day as in-between-meals snacks or some even as substitutes for the main meals. Even better, the one hundred recipes, selected for Super Snacks, require little prep time and assume basic know-how on the part of the home chef. Super Snacks is for whoever loves cooking and understands the dedication that good food that amuses and impresses takes, even when it is not a full meal. There is a recipe for every taste or international food preference from the five continents. The author's friends and relations who have settled abroad have helped her with their valued input to make Super Snacks truly representative of different regions in the world and enjoyable for all.
Super Snacks 100 Favorite Snacks from Five Continents Inderjeet Rishi 9781466963559 Books
Inderjeet Rishi has written a tour de force: it's a cookbook and collection of recipes yes, but much more than a dry narrating of ingredients and technique. The market saturated with cookbooks . . . yawn. Do we really need another one? In this case, yes, yes, and yes! Each dish in Rishi's collection--she serves them up with a pithy history lesson, further nestled in political context, and wrapped with geographical flourish! I'm a product of my U.S.-centric education and am embarrassed to admit I knew not of Brunei and its murtabak (meat crepes), nor of Laos and its kaipen (fresh water moss snack). This is a book as much to be savored for its exotic locales and descriptions of peoples, as for our vicarious 'visits' to far-flung places as Uzbekistan with its manti (meat dumplings), and Guinea-Bissau with its poulet yassa (stir-fried chicken). We recognize "poulet" as chicken from the french, but I'd never known of this country as bordering Senegal!You see my bias toward meat :-) But there are as many vegetarian dishes, and some, outrightly vegan. As a 'non-cook,' I love the simplicity and approachability of her recipes. Not one whit intimidating, with simplicity and ease, they invite us to go closer and try our hand in the kitchen. The Zambian dish 'binch akara,' require only 2 ingredients: black-eyed peas and onion! Add two seasonings: oil and salt, and you're done! For many of her cooking instructions, I sense measuring is not as sacrosanct as it is many other cookbooks. For me, measuring is tantamount to math and as onerous; why would I want to do math calculations in my kitchen? Rishi's spirit reassures us: it's not rocket science: slap together some beans, salt, oil, onion . . . and you're good to go! That's my kind of cooking :-)
These days in haute cuisine and celebrity circles, it's fashionable for executive chefs to trumpet "seasonal" on their menus, as if its a new invention. Rishi makes the point that people have been eating seasonally, locally, and sustainably for hundreds of years--out of necessity, practicality. Clearly, we eat what is around us, what we grow, what's in our back yard--not what we can fly in at huge expense, thousands of miles away!
With these dishes, we come away refreshed, as if returning from a holiday. But more profoundly, we're left with a global and overarching impression. We're stretched from having 'traveled' to these lands. We're left humbled and grateful for what we have, and admiring of those we've read about who do so so so much with far less than we have. For a cookbook to do the work of literature . . . this is both art and gift for us.
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Tags : Super Snacks: 100 Favorite Snacks from Five Continents [Inderjeet Rishi] on Amazon.com. *FREE* shipping on qualifying offers. Super Snacks is compiled from author's series of blog posts already published, a collection of recipes for bite-size dishes and appetizers from around the world. Those pressed for time will find in Super Snacks simple yet impressive preparations that would come handy anytime of the day as in-between-meals snacks or some even as substitutes for the main meals. Even better,Inderjeet Rishi,Super Snacks: 100 Favorite Snacks from Five Continents,Trafford,1466963557,Cooking,Cooking General,Cooking Wine,General,General cookery & recipes,General cookery
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Super Snacks 100 Favorite Snacks from Five Continents Inderjeet Rishi 9781466963559 Books Reviews
Inderjeet Rishi has written a tour de force it's a cookbook and collection of recipes yes, but much more than a dry narrating of ingredients and technique. The market saturated with cookbooks . . . yawn. Do we really need another one? In this case, yes, yes, and yes! Each dish in Rishi's collection--she serves them up with a pithy history lesson, further nestled in political context, and wrapped with geographical flourish! I'm a product of my U.S.-centric education and am embarrassed to admit I knew not of Brunei and its murtabak (meat crepes), nor of Laos and its kaipen (fresh water moss snack). This is a book as much to be savored for its exotic locales and descriptions of peoples, as for our vicarious 'visits' to far-flung places as Uzbekistan with its manti (meat dumplings), and Guinea-Bissau with its poulet yassa (stir-fried chicken). We recognize "poulet" as chicken from the french, but I'd never known of this country as bordering Senegal!
You see my bias toward meat -) But there are as many vegetarian dishes, and some, outrightly vegan. As a 'non-cook,' I love the simplicity and approachability of her recipes. Not one whit intimidating, with simplicity and ease, they invite us to go closer and try our hand in the kitchen. The Zambian dish 'binch akara,' require only 2 ingredients black-eyed peas and onion! Add two seasonings oil and salt, and you're done! For many of her cooking instructions, I sense measuring is not as sacrosanct as it is many other cookbooks. For me, measuring is tantamount to math and as onerous; why would I want to do math calculations in my kitchen? Rishi's spirit reassures us it's not rocket science slap together some beans, salt, oil, onion . . . and you're good to go! That's my kind of cooking -)
These days in haute cuisine and celebrity circles, it's fashionable for executive chefs to trumpet "seasonal" on their menus, as if its a new invention. Rishi makes the point that people have been eating seasonally, locally, and sustainably for hundreds of years--out of necessity, practicality. Clearly, we eat what is around us, what we grow, what's in our back yard--not what we can fly in at huge expense, thousands of miles away!
With these dishes, we come away refreshed, as if returning from a holiday. But more profoundly, we're left with a global and overarching impression. We're stretched from having 'traveled' to these lands. We're left humbled and grateful for what we have, and admiring of those we've read about who do so so so much with far less than we have. For a cookbook to do the work of literature . . . this is both art and gift for us.
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