From celebrated Indian chef, Vikas Khanna, Flavors First brings the richness and diversity of Indian cuisine to your home kitchen. From the lessons he learned from his grandmother's traditional cooking in India to his time spent as a chef in New York, Flavors First draws from Khanna's incredible culinary journeys. Enjoy recipes that range from the classic Chicken Tikka Masala and Garlic Naan to Khanna's more contemporary spins on tradition, such as Masala Honey Cornish Hen and Crispy Wonton Wraps with Pineapple Mint Chutney ...
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From celebrated Indian chef, Vikas Khanna, Flavors First brings the richness and diversity of Indian cuisine to your home kitchen. From the lessons he learned from his grandmother's traditional cooking in India to his time spent as a chef in New York, Flavors First draws from Khanna's incredible culinary journeys. Enjoy recipes that range from the classic Chicken Tikka Masala and Garlic Naan to Khanna's more contemporary spins on tradition, such as Masala Honey Cornish Hen and Crispy Wonton Wraps with Pineapple Mint Chutney. With entire chapters devoted to every part of an Indian meal (even breads, chutneys, desserts and beverages) and an ingredient and spice glossary that includes tips on handling and storage, Flavors First will be an indispensable resource on Indian home cooking. Vikas Khanna grew up in Amritsar, India and learned to cook from his grandmother. He opened his own catering company at the age of seventeen and never looked back. He has been in New York for the past ten years learning all he can from everyone he meets. Khanna has worked his way up to be one of New York City's top-rated chefs with his work at Salaam Bombay, The Caf??? at the Rubin Museum, and the highly regarded Junoon. He is equally recognized for his work in humanitarian efforts with SAKIV, New York Chefs Cooking for Life, and his documentary film series, Holy Kitchens. In recent years Khanna has become recognized for his television appearances on Martha Stewart, Gordon Ramsay's Hell's Kitchen and Kitchen Nightmares, and Throwdown with Bobby Flay.
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Add this copy of Flavors First: an Indian Chef's Culinary Journey to cart. $7.08, good condition, Sold by ZBK Books rated 4.0 out of 5 stars, ships from Woodland Park, NJ, UNITED STATES, published 2011 by Lake Isle Press.
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Pages and cover are intact. Used book in good and clean conditions. Limited notes marks and highlighting may be present. May show signs of normal shelf wear and bends on edges. Item may be missing CDs or access codes. May include library marks.
Add this copy of Flavors First: an Indian Chef's Culinary Journey to cart. $7.56, very good condition, Sold by ThriftBooks-Reno rated 4.0 out of 5 stars, ships from Reno, NV, UNITED STATES, published 2011 by Lake Isle Press.
Add this copy of Flavors First: an Indian Chef's Culinary Journey to cart. $7.56, good condition, Sold by ThriftBooks-Reno rated 4.0 out of 5 stars, ships from Reno, NV, UNITED STATES, published 2011 by Lake Isle Press.
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of Flavors First: an Indian Chef's Culinary Journey to cart. $7.57, very good condition, Sold by HPB Inc. rated 4.0 out of 5 stars, ships from Dallas, TX, UNITED STATES, published 2011 by Lake Isle Press.
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
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Very good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority!
Add this copy of Flavors First: an Indian Chef's Culinary Journey to cart. $14.09, good condition, Sold by Goodwill of Silicon Valley rated 5.0 out of 5 stars, ships from San Jose, CA, UNITED STATES, published 2011 by Lake Isle Press.
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