Food Writer · Cookbook Author
Everyday recipes transcribed from cooking sessions with Bharathi in Tiruvannamalai. Chapati and chutneys, her village fish curry, shrimp thokku and fried anchovies, the family rasam, and the kurmas and gravies of the Tamil chapati table.
Open the booklet → Gujarat, IndiaEveryday recipes transcribed from cooking sessions with Manoj — rotli and thepla, shaak and dal, dhokla and khandvi, a dozen chutneys, and the balanced thali that holds it all together.
Open the booklet →Twenty-eight recipes from Mombasa, Lamu, Malindi & Kilifi — a cuisine born of monsoon winds: mbaazi and mahamri, pilau and biryani, samaki wa kupaka, and Old Town street food.
Open the booklet → South IndiaDosas, idlis & the rhythm of the tiffin table — twenty-five recipes from Tamil Nadu, Karnataka, Andhra & Kerala, from the mother batter to the last tumbler of filter coffee.
Open the booklet → Cabo VerdeTwenty-six recipes from ten islands where Africa met Portugal mid-Atlantic — cachupa and jag, tuna pastels "with the devil inside," Sunday pots, doces, and the grogue table.
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An Opinionated Guide to Modern, Homey, Classic Japanese Recipes — by Tadashi Ono and Harris Salat
Over 100 achievable recipes — fast enough for weeknights, elegant enough for the weekend: soul-satisfying miso soups, toothsome soba, broiled fish three ways, Japanese-style sandwiches, wagyu burgers, and the best fried chicken on planet Earth (promise).
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