Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See the seller’s ... Read moreabout the condition
|One of Vikas Khanna's favorite places in the world growing up was the garden he and his grandmother planted at their home in Amritsar, India. He would rush home from school to tend to the aromatic basil and cardamom, tomatoes, peas, and squash. His intimate knowledge of spices and produce would guide him on his journey to become the Michelin-starred chef at one of New York's most highly regarded Indian restaurants, Junoon. And this knowledge of nature's bounty and its seasons informs his inspiring and beautiful cookbook, in which vegetables are the star ingredients. Vegetables have always been integral to Indian cuisine, and Khanna's dishes expertly showcase their natural goodness, their flavor and color and hidden nuances. Khanna brings together traditional recipes, handed down over generations, alongside exciting new ones--for soups, salads, and starters; main courses; rice dishes and lentil dishes; breads; condiments; desserts; and drinks. Though the flavors are complex, the recipes are written to be simple and inviting, to encourage seasonal substitutions and experimentation. Vikas Khanna's love of food and culture, his enthusiasm and warm hospitality shines on every page. Bursting with 125 recipes and morethan 200 color photographs from Michael Swamy and Khanna himself, Indian Harvest opens a new world of inspiration to vegetarians and omnivores alike.|
|Publisher||Bloomsbury Publishing USA|
|eBay Product ID (ePID)||208648532|
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|Number of Pages||416 Pages|
|Lc Classification Number||Tx837|
|Reviews||There's No Better Place in Town for Classical Indian Cooking., [A competitor] for a place in the upper castes of the city's Indian fine-dining scene . . . A very nice place to spend a few hours, dressed and dining and drinking well., Vikas Khanna is one such chef whose distinctive combination of ingredients and techniques creates dishes which reflect his passion for purity and a commitment to his roots.|
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