My Bombay Kitchen: Traditional and Modern Parsi Home Cooking - Hardcover

King, Niloufer Ichaporia

Hardcover

ISBN 10: 0520249607 ISBN 13: 9780520249608

Publisher: University of California Press, 2007

Synopsis

One of Food & Wine's 35 Best Cookbooks of All Time
Winner of the James Beard Award in Asian Cooking
One of Chef Samin Nosrat’s Ten Favorite Books

The Persians of antiquity were renowned for their lavish cuisine and their never-ceasing fascination with the exotic. These traits still find expression in the cooking of India's rapidly dwindling Parsi population—descendants of Zoroastrians who fled Persia after the Sassanian empire fell to the invading Arabs. The first book published in the United States on Parsi food written by a Parsi, this beautiful volume includes 165 recipes and makes one of India's most remarkable regional cuisines accessible to Westerners. In an intimate narrative rich with personal experience, the author leads readers into a world of new ideas, tastes, ingredients, and techniques, with a range of easy and seductive menus that will reassure neophytes and challenge explorers.

About this title

About the Author

Niloufer Ichaporia King is an independent scholar.

From the Back Cover

"I keep my copy of My Bombay Kitchen safely tucked away on a bookshelf on the wall in my kitchen. I’ve used it often and still go back to it, just for Niloufer’s prose or her recipes. They still fill that void when I get homesick for Mumbai and the parts that make it so endearing to me."—Nik Sharma, San Francisco Chronicle

"I can never get enough of Niloufer’s recipes."—Samin Nosrat, Vulture

"Niloufer King's food is always delicious. Here she unravels her native Parsi cuisine with love and intelligence, revealing its secrets and the little touches that make her dishes stand out. Bravo!"—Paula Wolfert, author of The Slow Mediterranean Kitchen

"With clever wit and panache, cook and culinary anthropologist, Niloufer King introduces us to one of India's most exceptional regional cuisines. Her market-inspired dishes have layers of flavor that immediately satiate your palate, yet leave you longing for the next bite. A gift of love from a passionate cook."—Gary Danko, Chef and Principle, Restaurant Gary Danko

“Niloufer’s Bombay Kitchen is a place of delight and seduction. The stories and recipes are beautifully crafted and spiked with wit and wisdom. From an exotic coconut milk and fish stew to a simple cucumber-ginger salad, to her grilled Thanksgiving turkey, each dish is a treasure.”—Judy Rogers, chef and owner, Zuni Café

"Full of evocative memories, tastes, smells, colors, places, kitchens, family, and friends—This is so much more than a cookbook!"—Diana Kennedy, author of The Essential Cuisines of Mexico

"What a seductive book! Niloufer King goes straight to the heart of what food is all about and makes you want to rush to the kitchen to join her. I'd read this fascinating book for the sheer fun of it, even without any recipes-but oh, the recipes!"—Fran McCullough, editor of the Best American Recipes series

From the Inside Flap

"Niloufer King's food is always delicious. Here she unravels her native Parsi cuisine with love and intelligence, revealing its secrets and the little touches that make her dishes stand out. Bravo!"—Paula Wolfert, author of The Slow Mediterranean Kitchen

"With clever wit and panache, cook and culinary anthropologist, Niloufer King introduces us to one of India's most exceptional regional cuisines. Her market-inspired dishes have layers of flavor that immediately satiate your palate, yet leave you longing for the next bite. A gift of love from a passionate cook."—Gary Danko, Chef and Principle, Restaurant Gary Danko

“Niloufer’s Bombay Kitchen is a place of delight and seduction. The stories and recipes are beautifully crafted and spiked with wit and wisdom. From an exotic coconut milk and fish stew to a simple cucumber-ginger salad, to her grilled Thanksgiving turkey, each dish is a treasure.”—Judy Rogers, chef and owner, Zuni Café

"Full of evocative memories, tastes, smells, colors, places, kitchens, family, and friends—This is so much more than a cookbook!"—Diana Kennedy, author of The Essential Cuisines of Mexico

"What a seductive book! Niloufer King goes straight to the heart of what food is all about and makes you want to rush to the kitchen to join her. I'd read this fascinating book for the sheer fun of it, even without any recipes-but oh, the recipes!"—Fran McCullough, editor of the Best American Recipes series

Reviews

In this charming volume, an independent food scholar explores her Parsi heritage and provides a wide range of recipes that should prove revelatory even for home cooks used to whipping up a biryani at a moment's notice. Though it shares similarities with other subcontinental cuisines-a reliance on ghee, a taste for curry, a deep affection for vegetables-Parsi food is unique in many ways, hinting at its Persian ancestry with ample use of eggs, while nodding toward Europe through savory custards and rich desserts. Many recipes are both unusual and deeply comforting: onions, young garlic, and leeks turn rich and buttery in an Allium Confit, and Braised Greens, spiked with cayenne, are vegetables gone to heaven. Cauliflower, eggs and grated cheese take a decadent turn in Mother's Wobbly Caulfilower Custard. King even makes organ meats appealing: Chicken Livers in Green Masala is a luscious take on the underused ingredient, bright with cumin, chiles and coriander. King also has novel uses for goat brains, kid's trotters and tongue, an intriguing challenge for intrepid home cooks. Perhaps most delightful is her brief introduction to Parsi history and culture, which tells both the author's story as an Indian expatriate in Berkeley, and the fascinating background of one of the world's most sophisticated cuisines.
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Edition details

• Publisher: University of California Press
• Publication date: 2007
• Language: English
• ISBN 10: 0520249607
• ISBN 13: 9780520249608
• Binding: Hardcover
• Edition number: 1
• Number of pages: 360