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Prashad Cookbook: Indian Vegetarian Cooking [Anglais] [Relié]

Kaushy Patel

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Description de l'ouvrage

13 septembre 2012

100 delicious vegetarian Indian recipes from Gordon Ramsay's Best Restaurant runner-up Prashad.

The Patels and Prashad, their small Indian restaurant in Bradford, were the surprise stars of Ramsay's Best Restaurant TV show in autumn 2010. Everyone who saw them fell in love with this inspirational family dedicated to serving delicious, original vegetarian food.

At the heart of the family is Kaushy, who learned to cook as a child growing up on her grandmother's farm in northern India. On moving to northern England in the 1960s, she brought her passion for fabulous flavours with her and has been perfecting and creating dishes ever since. Never happier than when feeding people, Kaushy took her son Bobby at his word when he suggested that she should share her cooking with the world - a launderette was converted first in to a deli and then a restaurant, and Prashad was born.

Now Kaushy shares her cooking secrets - you'll find more than 100 recipes, from simple snacks to sumptuous family dinners, to help you recreate the authentic Prashad experience at home. Whether it's cinnamon-spice chickpea curry, green banana satay, spicy sweetcorn or chaat - the king of street-side India - there's plenty here for everyone to savour and share.


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Descriptions du produit

Revue de presse

Prashad - the smallest restaurant with the biggest heart (Gordon Ramsay)

The food is flawless ... absolutely phenomenal, I was blown away (Angela Hartnett)

TIMES TOP 40 COOKBOOKS OF THE YEAR: Prashad is the tiny Bradford outfit that was the surprise star of Ramsay's Best Restaurant in 2010, and this book brings together the Patel family recipes from the farm in northern India. From simple street food to sumptuous family feasts, the 100-plus dishes are tested through the generations and are refreshingly unusual. (The Times)

You know when Gordon Ramsay is praising a vegetarian restaurant, something must be different about the place. (Cook Vegetarian)

This is the perfect book for anybody who wants to learn how to make good authentic Gujarati food... the book includes interesting stories and explanations of the food. (The Vegetarian Magazine)

This book has a great range of recipes from simple sides to magnificent mains. (Alex Connoll, Cordon Vert Cookery School)

It was all deeply satisfying. (Aileen Reid, The Telegraph)

Kaushy shares the secrets of her tasty vegetarian cuisine with explanations clear enough for spice-rack novices but challenging enough for those with a bit more skill. (The Week)

An excellent introduction to the delights of Indian vegetarian cooking... A valuable addition to your kitchen bookshelf, whether you are a veggie or not. (Handmade Living Magazine)

Biographie de l'auteur

Kaushy Patel uses the kitchen skills learned at her grandmother's knee in the Gujarat to transform traditional dishes with her own touches and create fresh, flavoursome food - whether cooking for friends and relations at home or for the lucky diners at Prashad, the Patel family's amazing vegetarian Indian restaurant.

The warmest and friendliest of chefs, Kaushy won over the Great British viewing public when the Patel family appeared on 2010's Ramsay's Best Restaurant, in which Prashad was the series runner-up. She added teaching to her talents in 2011 and gives highly sought-after lessons at Dean Clough's Cooking School, enabling Kaushy to share her passion for food with even more people.


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Amazon.com: 5.0 étoiles sur 5  10 commentaires
10 internautes sur 10 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Worth the price! A great find! 17 janvier 2013
Par Psychotic Parakeet - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
Don't let the price of this book deter you from purchasing it. This is a wonderful Indian cookbook with some unique recipes that are not found in others.

One of the things that I really love about this book is that some of the appetizers are given an alternate choice of the traditional (deep-fry) or simplified method (baking w/out oil) method of cooking. I'm very health conscious so it is nice to have an alternate way of enjoying food without the oil involved. The Prashad spring rolls are a fantastic recipe, alongside the veggie samosas, kachori (spiced peas & garlic), and pethis (garlic-coconut potato balls). The recipe book also contains the street snacks/food found in India, main dishes, rice (the green rice is AWESOME!), breads, salads, dips, chutneys, drinks, soups, and sweets. So many recipes!

For those that did not read the title correctly, there aren't any meat and fish recipes in the book so don't bother beating yourself up looking for them. I really do like the fact that the author does clearly label each recipe if they are vegan, wheat-free, onion & garlic-free, nut-free, and/or healthy option. There are pages of what certain spices do (along with their respective Indian names), kitchen tips, suggested menus at the back of the book for feeding a party, and venues of where to buy spices etc... There aren't any pressure or slow cooker recipes listed.

For the American buyers, I will warn you that the majority of the book does NOT use the typical U.S. Metric System. It will tell you the tablespoon, teaspoon etc... measurements as shown, but when it comes to something like 400 grams of blah blah blah, you need to either have the kitchen gadgets that show that type of measurement or make a chart of the conversions handy when you are in the kitchen. If anything, at least it is a great way to "force" you to learn the metric system that the majority of the world uses.

All the recipes are easy to follow, well-written, and stick closely to Northern Indian cooking.
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 I ate at the restaurant and really wanted these recipes 15 janvier 2013
Par Katoo1 - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
I live in Florida and while visiting Northern England my husband and I drove for 3 hours just to have lunch there, after seeing the restaurant featured on Gordon Ramsey's show. The food was so delicious! I have wanted to try to make them ever since, and now I can.

Unlike a lot of electronic cookbooks, this one stands out as being super easy to navigate. Indexed, searchable and the writer wants you to succeed with her fabulous recipes and the recipes are full of suggestions. Pricey , but so worth it, it seems like a cooking school course. Written extremely well, I think this book was a long time in the making.

Americans, you will need to convert the measurements. Again, so worth it.

And now I can make Penthis!
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Cooking from the heart Gujarati-style 14 juin 2014
Par Sarah - Publié sur Amazon.com
Format:Relié
Prashad is an Indian vegetarian restaurant in West Yorkshire that was named Best Restaurant by no less than Gordon Ramsay. The word "Prashad" means "sacred offering" and refers to religious food offerings left at temples. Amazon happened to recommend Prashad to me as I was looking at other UK-authored vegetarian cookbooks. I was instantly intrigued, as I am quite familiar with Mediterranean and Middle Eastern vegetarian cuisine, but Indian cuisine is relatively unknown to me other than some Indian restaurant standards like tikka masala and saag paneer. I've been vegetarian for over ten years and am always on the lookout for new dishes to add to my repertoire, and "Prashad" opened my eyes (and my spice cupboard!) to the myriad of flavors and textures in Gujarati cuisine and introduced me to new ways of cooking that will make it into my regular rotation, particularly how to make masalas and tarkas (heating spices in hot oil). Gujarati cuisine is also very vegetarian-friendly as it is strongly influenced by Jain vegetarianism and traditional Hinduism.

I reached out to Prashad through Facebook and the restaurant was kind enough to send out an autographed review copy from the UK. The book is written by matriarch Kaushy (her son Bobby is the current owner and manager of the restaurant). Kaushy's four simple rules (fresh and fantastic, prepare, relax, and cook with love) and clear instructions make this flavorful vegetarian cuisine accessible to any level of cook. As many of the cooking utensils and ingredients were new to me, I particularly appreciated the illustrated guide to ingredients and utensils and the several pages of practical points, top tips and how to (roasting seeds, stopping eggplant from oxidizing, stopping dhal from foaming over, preventing tarka spices from burning, balancing spicy foods, etc.) Sharing extra food with friends and neighbors ("vakti vevar") is also an important step to creating community bonds in Gujarati culture. The several sample menus in the back will allow you to create an authentic Gujarati feast for family and friends with plenty to share!

As this is a UK cookbook, recipes are in metric / temperatures in Celsius, but as I frequently cook using metric, this is no issue as long as you have a good kitchen scale. Many of the starters / appetizers are fried, but Kaushy also provides instructions for baking them for a lower-fat alternative, which I greatly appreciated as I try to avoid fried foods. You will also find variations that will add extra mileage, and serving suggestions on what to pair each recipe with (I liked that the page numbers were provided for quick reference and tabbed those so I could quickly flip back and forth between the two). Beautiful full-color photos on matte paper and colorful illustrations of elephants and geometric prints give a much-needed splash of color and makes the pages "pop". At the back of the book is a guide of Kaushy's suggested brands, although most may only be available in the UK or online (the only commercial brand I saw near me was Deep). The clear step-by-step instructions with helpful visual and auditory cues ("when the mustard seeds begin to pop, turn the heat to low") make you feel as though Kaushy is standing next to you guiding you; Kaushy also gives cooking classes at The Cooking School at Dean Clough Mills, which I would love to attend.

I also loved the sample menus for special occasion feasts, weekend dinner party, and three sample quick midweek suppers. This section is particularly well-suited for new cooks, as Kaushy gives timing instructions for each step of the dinner so all the dishes are ready at the same time. This is extremely helpful and something which is frequently left out of other cookbooks.

The most difficult challenge will undoubtedly be finding the fresh Indian vegetables, pulses, and specialty flour blends locally; even with an Indian and Middle Eastern grocery store at my disposal, I was unable to source some of the more "exotic" ingredients like colocasia leaves, hyacinth beans, and bottle gourd, but found enough staples to make several of the dishes that caught my eye, including the pethis (garlic-coconut filled potato balls), handvo (seed topped lentil cake), paneer tikka (with homemade paneer that I added curry powder to from One-Hour Cheese: Ricotta, Mozzarella, Chèvre, Paneer--Even Burrata. Fresh and Simple Cheeses You Can Make in an Hour or Less!), ferar bataka (ginger-chili peanuts and potatoes), and chole. Some of the dishes like chole come together quickly, while others like the handvo require time for prep (the dough must ferment at least 12 hours). There is also a chapter on rice dishes and breads that includes many Gujarati staples such as rotli, bhakri, juvar na rotla, paratha, puri and bathura.

I have a notorious sweet tooth and am quite familiar with Middle Eastern desserts like baklava and basbousa and some Indian desserts like gulab jamun, but loved the carrot pudding, dhud pak (cardamom, almond and pistachio rice pudding) and mava lapsi (spiced fruit, nut, and cracked wheat pudding, which reminded me of the Ukrainian kutya) from Prashad. I enjoyed trying out some of the accompanying dishes like imli chutney; tamarind is easy to find in my town both fresh and dried, and I loved the tangy sweet-sour-spicy kick this gave to dishes. I am particularly fond of chutneys and pickles, which had always intimidated me before (I will admit to buying commercial chutney, which always seemed lacking or too sweet). I can't wait to try the murabho (cinnamon and cardamom-infused sweet mango pickle) as mangoes are plentiful in my city; I use piloncillo in place of jaggery as it is much easier to come by in my neck of the woods.

Pleasing to the eyes and stomach, Prashad opened up a whole new world of flavors and cooking techniques from Gujarati cuisine; a second Prashad cookbook is currently in the works, and based on the fabulous recipes and cultural tidbits in the first book, it will be on my must-buy list!

(Thank you to Kaushy, Bobby, and the Prashad staff for the review copy and I hope to visit you in Drighlington one day!)
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Love it! 23 février 2014
Par Kelly - Publié sur Amazon.com
Format:Relié|Achat vérifié
This book is beautifully written and it feels like I'm personally learning from Kaushy Patel. Thank you for the book!
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Amazed by the food I can now cook 5 novembre 2013
Par C JOHNSON - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
I've never had Indian food this good before. Not in Indian restuarants in the UK, not even in India. Wow.
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