Chaat: Recipes from the Kitchens, Markets, and Railways of India: A Cookbook

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Product Details
Price
$32.50  $30.23
Publisher
Clarkson Potter Publishers
Publish Date
Pages
272
Dimensions
7.8 X 9.7 X 0.9 inches | 2.2 pounds
Language
English
Type
Hardcover
EAN/UPC
9781984823885

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About the Author
Maneet Chauhan is a James Beard Award-winning chef whose restaurants include Chauhan Ale & Masala House, Tànsuŏ, The Mockingbird, and Chaatable, all in Nashville. Prior to becoming an executive chef and judge on Food Network's Chopped, Maneet worked in some of the finest hotels in India before moving to the U.S. to study the culinary arts. She lives in Nashville with her family.

Jody Eddy is a food and travel writer whose work has appeared in Saveur, Food & Wine, Vogue, and more. She coauthored the IACP award-winning cookbook North and the James Beard-nominated cookbook Come In, We're Closed.
Reviews
"Maneet Chauhan's new cookbook takes us to where her obsession with food began: India's railways."--Food Network Magazine

"Take a train trip across the subcontinent with Chef Maneet Chauhan's guide to regional variations of chaat. "--Travel & Leisure

"Travel with James Beard Award-winning Chauhan as she trains her way through India, stopping at each station to sample the regional chaat. . . . You're on the street here, you meet the vendors, you're completely transported."--Cup of Jo

"I was happily switching from being a consumer of one of my favorite foods--the Indian snack food known as chaat--to making it myself, thanks to a fantastic new cookbook. . . . Chauhan's book is your passport to this joy."--Wired

"In Chaat, you'll take a railway journey yourself, traveling from the east of India to the west, from the north to the south, buoyed by bite-sized snacks and full-blown meals along the way."--Chowhound

"The book takes us on a trip through the diverse cuisines of India with chaat as our guide."--Epicurious

"The vibrant cookbook is a sumptuous display of the riches and diversity of Indian cuisine. Most of all, Chaat bursts with color, flavor and aroma, and it's impossible not to smile and enjoy the fun of cooking when you're preparing dishes like Chauhan's Tokri Chaat."--SFGate

"Chaat is a delicious journey through India's rich street food culture. But it's more than that, too-- Maneet takes your hand and, in a friendly informative way, demystifies the flavors, geography, and dishes. This is a must-read book for anyone who is interested in cooking Indian cuisine from one of the foremost authorities."--Jet Tila

"Maneet's new book, Chaat, is gorgeous, vibrant, heartfelt, educational, and fun. Her passion for food and cooking has always been contagious and it's on full display in these pages. Chaat makes me want to run to the nearest Indian grocery, get lost in all the exotic and delicious spices, and start cooking."--Martina McBride, recording artist, cookbook author

"Maneet is a treasure, a culinary ambassador from India to the United States. Thanks to her we can learn about chaat, which is the perfect lens to see the many colors, flavors, and cultures of India. This book is bright, spicy, salty, sweet, tangy . . . flavors that you will want to have in your kitchen!"--José Andrés

"Chaat is a sumptuous whistle-stop tour of India's diverse food ways. It is the food of our shared childhoods, it is the joy of the tasty discovery that comes from travel. Every page is a feast for the eyes and the palate. It will make you hungry for more."--Padma Lakshmi New York Times bestselling author of Love, Loss, and What We Ate and The Encyclopedia of Spices and Herbs and Host/executive producer of Top Chef and Taste the Nation