1/8/2024 0 Comments Nytimes food![]() Sharma, who has written for The New York Times and is the author of “Season,” puts his background in molecular biology to good use in this fascinating, deeply researched book. ‘The Flavor Equation: The Science of Great Cooking Explained’Ĭurious, science-minded cooks who want to know the why behind the food will delight in Nik Sharma’s “The Flavor Equation” (Chronicle, $35). The recipes I made - spongy bao with a hearty, peanut butter-thickened mushroom filling coconut rice with tangy, tamarind-slathered eggplant a gorgeous tomato, pistachio and saffron tart - were easy to follow and vividly flavored, a glimpse of Sodha at her best. Sodha, who writes a vegan cooking column for The Guardian, has widened her scope in this exceptional volume, drawing on ingredients and techniques from throughout Asia to inspire a mix of mostly speedy, weeknight-friendly dishes. ‘East: 120 Vegan and Vegetarian Recipes From Bangalore to Beijing’Īs a devotee of Meera Sodha’s two Indian cookbooks, I’ve been eagerly waiting for the publication of her third book, “East” (Flatiron Books, $35). The latter can be made with raspberries, though it’s worth finding the pandan leaves for a dessert that, much like the book itself, is sweet but never cloying. ![]() Desserts include a no-churn peanut and banana ice cream and kue pandan dan kelapa, a bright green pandan-and-coconut cake inspired by a treat her grandmother used to make. But Lee keeps an eye toward innovation and substitutions. (Lee’s mother is Australian, and her father Chinese-Indonesian.) There are classic dishes: a chicken satay with a spicy peanut sauce, a beef rendang bubbling away in coconut milk bath that reduces so much it disappears, a bountiful gado-gado. ![]() In “Coconut & Sambal” (Bloomsbury, $35), Lara Lee, a chef living in London, explores her Indonesian roots, using her grandmother’s cooking as a jumping-off point.
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