Book description
Born in New Delhi, raised in the Middle East, and living in Washington,
D. C., acclaimed food writer Monica Bhide is the perfect representative
of the new generation of Indian American cooks who have taken
traditional dishes, painstakingly prepared by their Indian mothers and
grandmothers, and updated them for modern American lifestyles and
tastes. Respectful of the techniques and history of Indian cuisine but
eager to experiment, Bhide has written simple but deeply flavorful
recipes.
Modern Spice
takes the vibrant tastes of India into the twenty-first century with a
cookbook that is young, fun, sassy, and bold.
Dishes like Pomegranate Shrimp, Paneer and Fig Pizza, and
Coriander-and-Fennel-Crusted Lamb Chops are contemporary and creative.
Bhide pours Guava Bellinis and Tamaritas for her guests, and serves
Chile Pea Puffs and Indian Chicken Wings; instead of Chicken Tikka
Masala, she serves Chicken with Mint and Ginger Rub. Make-ahead
condiments such as Pineapple Lentil Relish and Kumquat and Mango
Chutney with Onion Seeds add a piquant accent to the simplest dish.
There are plenty of options for everyday meals, including Butternut
Squash Stew with Jaggery, Indian-Style Chili in Bread Bowls, and
Crabby Vermicelli, along with plentiful recipes for elegant dishes
like Tamarind-Glazed Honey Shrimp and Chicken Breasts Stuffed with
Paneer. For an original and effortless finish, spoon Raspberry and Fig
Jam Topping over tart frozen yogurt or a store-bought pound cake, or
if you have more time, tempt guests with exotic sweets such as
Saffron-Cardamom Macaroons or Rice Pudding and Mango Parfait.
As Mark Bittman says in his foreword, "there is not a cuisine
that uses spices with more grace and craft than that of India,"
and Bhide's recipes do so, but without long and daunting lists of
exotic ingredients. In keeping with its local approach to global
flavors, Modern Spice includes a guide to the modern Indian
pantry and Monica's thoughtful, charming essays on food, culture, and
family. Eight pages of gorgeous color photographs showcase the
recipes.
"Monica Bhide...invites you along for a tasty
ride in her forthcoming book, Modern Spice....Bhide offers a
modern interpretation of Indian flavors and cooking techniques. The
result is something cooks need-- new ways of thinking about common
ingredients. -- J. M. Hirsch, Associated Press
Monica Bhide is an engineer turned much-praised
writer whose work has appeared in The New York Times, The
Washington Post, Food & Wine, Bon Appétit, and
Town & Country; she has published two previous Indian
cookbooks, The Everything Indian Cookbook and The Spice Is
Right. Monica was born in India and moved to the United States in
1991; she currently resides in the Washington, D. C., metro area with
her husband and young sons. Visit her website, www. monicabhide. com.
Mark Bittman is the author of Food Matters, How to Cook
Everything and other cookbooks, and of the weekly New York
Times column, The Minimalist. His work has appeared in
countless newspapers and magazines, and he is a regular on the
Today show. Mr. Bittman has hosted two public television series
and has appeared in a third.
